The fried head button
By VicentaLakin
The taps, also known as the tapfish, the squirtfish, are also called “snotfish” because they are soft. It is either red burning or tofu soup. The fish is soft and nutritious, and the dish is covered in pickles with a slice of its head, fried in a boiler, fresh in the flesh, edible with tomato sauce, sour and sweet and tasteful。
Recipe Recommendations
- Longtoukou fish 500 grams
- flour 50 grams
- baking soda 1 gram
- tomato sauce 3 spoons
- sweet and sour
- fried
- ten minutes
- simple
Steps for The fried head button
1
Choose fresh tap fish, cut the tails and fins, cut in three pieces, remove the organs and wash the asphalt。
2
The cut-off taps were put into the bowl, and each of the salsa, sugar, chickens, peppers was drawn with a small spoon, with a little ginger paste, blending and pickling for 15 minutes。
3
flour, 50 grams, plus 1 gram of small soda, a little salt, pouring into 100ml water into a paste。
4
Put a pickled head on the face of the paste and roll the hang。
5
Take a hot pan, wait for 60-70% heat, and pick up the porcelain fish and blow it up in the pan, to the yellow side, and pick up the tar。
6
The frying of the head with a plate of fish, the addition of a little white sugar, a little vinegar, a little odor in the tomato sauce, and the mixing of the solution into the table with tomato sauce. Tastes soft and sweet。