Jell-O
By VicentaLakin
It's a sugared fish that, in order not to have thorns, picks the thickest unstabbing part of the fish, removes all the fish bones, so as to avoid the thickness, the intestines and the cutting of crossbows, so that it tastes, eats easily, and is desirable for all。
Recipe Recommendations
- grass carp 800g
- Heinz ketchup 70g
- white vinegar appropriate amount
- sugar appropriate amount
- salt appropriate amount
- pepper appropriate amount
- yellow wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sweet and sour
- fried
- half an hour
- simple
Steps for Jell-O
1
Snacks kill two to stabbings and cut off the snails
2
Take a section as a fish chop, cut across, but not through
3
Slash it again. It still can't get through
4
Five minutes of onion onions, pepper powder, salt and a proper amount of margarine made of fish cut with a flower knife
5
A small amount of gish in starch
6
Take the starch
7
Five minutes after the starch
8
Seven inches of thermal oil heated into the pot and then recovered it, then rebuffed it to make the surface fragile。
9
There's white vinegar and sugar and a little water in the pot
10
Add ketchup
11
Water starch
12
I'll just have the juice on the chopsJell-O Make Tips
Adding custard powder to the starch is to make the coating crispier. It is fine not to add it; just using dry starch works.