Fried horsefish
By VicentaLakin
The mackerel is well nourished, its tail tastes particularly good, its cost-effectively full of flesh, small amounts of flesh and fine tastes, and its folk are praised as “the mountain porridge, the sea porridge”. It's the way it's done, it's so hot, it's so fine, it tastes so good, it doesn't add any extra sauce, and it's like a face-to-face gesture that highlights its original juice
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried horsefish
1
When bought, the seller is able to cut the part and wash both sides of the table with a fine layer of salt and wine, which tastes for 20 minutes
2
Hot oil in the pan, and no ginger chips after blast
3
(b) The porcelain fish, which will be roasted in a fire for one minute, and will be roasted in yellow, on the other, as well
4
finally, a spoon of about 15 ml of fresh water is poured into the pot so that the fish will not lose too much water, and once the surface is dried up, the plate will be loaded。