Cheesefish
By VicentaLakin
Cosmetic coralfish, which is made of cuisine and sour, is a dish that has always been popular with families and is especially suitable for children because of the need not to worry about fish thorns. Although a little knifework is needed, it's not too difficult, but it's a very good meal。
Recipe Recommendations
- grass carp half a
- ginger several pieces
- chives 2 pieces
- dry starch 3 tablespoons
- custard powder 1 tablespoon
- Heinz ketchup 5 tablespoons
- white sugar 1 tablespoon
- fruit vinegar 1 tablespoon
- water starch a little
- cooking wine 1 tablespoon
- salt a little
- sweet and sour
- fried
- half an hour
- senior
Steps for Cheesefish
1
Prepare a half-grass and remove the abdomen。
2
It's in the middle. "If there's a plate long enough, there's no point."
3
Take a piece of fish, cut the knife in length, about 5 mm thick each, and keep the skin open。
4
Then it starts at a head, like a slash, cutting with a little bit of the fish in the left hand, which is easier to cut, and also until the skin is cut。
5
In turn。
6
Sliced fish are like drawings, fish skins are connected, fine and even。
7
Both pieces were cut and then put into the basin, together with broken ginger chips and onions, into the wine, salt, softly plattered for a moment, and to the bottom。
8
Pickled fish, evenly pounced with mixed dry starch and gish powder, and then shook off the extra powder。
9
The pot is filled with appropriate quantities of oil, the fish is cooked in flames, and the fire is repeated。
10
When you're making a pickle, you'll have a ketchup。
11
Influencing sugar and vinegar evenly。
12
A small amount of oil was added to the pot, and the ketchup was poured into the ketchup to make a big bubble and then transferred to a little bit of starch. You can add a little light oil before you go out, so the sauce will be much more greasy
13
Put the eggplant juice evenly on the fish, just a little decoration。Cheesefish Make Tips
Poetry: 1: Keep the skin attached when cutting fish, don't cut it, or the fish will be scattered. 2: The good fish must be salted to the bottom. 3: When fish are fried, they are cooked with a medium fire, and then with a big fire, they are blown to the surface. 4: The amount of ketchup increases or decreases, depending on the size of the fish, and the amount of sugar and vinegar is adjusted to its own taste and can be adjusted and tried first。