Fry the clamp
By VicentaLakin
crawfish (qiányú) is the main catfish species in north america. it has the greatest reputation in the aquaculture industry. it's called a specky forktail. it's thick, soft, fat and fat. the nutritional value of the clamp is extremely high, and it is very fresh and abundant, and it is usually used to make cuisine, which is especially suitable for squealing in order to extract its taste, and to eat it in a sleazy and smooth way. in addition to spleen water, aerobic aerobics, eugenics, blood-rehabilitation, heart-repairing, oscillation, etc., have some therapeutic effect on edema, feet, soft hips, hemorrhoids, oscillations, ear pains and trachoma, while also contributing to breast-respiration, measles prevention, chronic renal disease treatment and tuberculosis control。
Recipe Recommendations
- pincer fish 500 grams
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- white pepper appropriate amount
- Wang Shouyi's thirteen incense appropriate amount
- bean powder appropriate amount
- rapeseed oil appropriate amount
Steps for Fry the clamp
1
Separating fish tails and thorny parts from fish meat。
2
Pick up garlic pasta, ginger paste, cut fish, and make a 10-minute pickle with pepper noodles and beans。
3
Onions, ginger, garlic, peppers, eight horns, cannaines, pickles, dry peppers, green peppers, cuttins or lasts。
4
Put it inseed oil, and when the oil is not raw, put it in a pickled fish and throw it once, to yellow。
5
Pull out the backup。
6
Leave a little oil in the pot。
7
Put in step three ready for the spices, fried。
8
The fish that comes in after the oil is fried to the scent。
9
In turn, salt, pepper, 13 fragrances, and sodium. The fire is put in the cuisine. (In the case of salt, vinegar may be added or not