The national fish

By VicentaLakin

The national fish
The lunch break quickly ended, and the weather started to get hot again, and for people like me who are super-hot, the suffering is beginning again. This dish is made by my little bear, but it's good, it's a little salty, it's too stylish, and it keeps drinking. This is from a TV show, where a teacher taught him how to be a national fish. He said he was famous because he was taught to do it by a master of national treasure. After watching the show, the bear started talking about eating the poignant fish, because I was afraid of the whole animal, so the bear volunteered to do it, so I got this dish today. The original version was made of yellowfish, and we're turning into mackerel. When the decision was made, the bear began to study carefully the video of the teaching and printed the process. He's got a bowl for every tune he's talking about, and I say you can put it in a bowl, and you can weigh it in the kitchen, "No, the video says 1:1, so I can see the scale with the bowl." It's like laughing. It's like fighting in the kitchen。

Recipe Recommendations

  • crucian carp two
  • green onions appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • flour appropriate amount
  • salt appropriate amount
  • pepper powder appropriate amount
  • ginger powder appropriate amount

Steps for The national fish

  • Make The national fish step 0
    1
    Get the pickles ready. See the little tip。
  • Make The national fish step 1
    2
    The fish is cleaned up and dried with paper in the kitchen, covered with pickled fish and made for an hour。
  • Make The national fish step 2
    3
    Get ready for other onions, garlic, white wine, raw, old and sugar。
  • Make The national fish step 3
    4
    Rewind, mix。
  • Make The national fish step 4
    5
    The salted fish are evenly powdered。
  • Make The national fish step 5
    6
    Prepare a small bowl of vinegar, put some water in it, wipe the bottom of the pot with ginger, refuel in the pot, fry the fish to two sides of the yellow, boil it with vinegar water, and cover it。
  • Make The national fish step 6
    7
    When you're done, you're going to have to add a little hot water for 10 minutes。
  • Make The national fish step 7
    8
    It's a fire. Just a little sesame sauce。

    • The national fish Make Tips

    Ingredients: Two crucian carps Ingredients: Large ginger, scallion, garlic, flour Fish marinating ingredients: Salt, Sichuan pepper powder, Ginger powder Seasoning: Baijiu (cooking wine), Light soy sauce, Dark soy sauce, Sugar, Sesame oil Garnish: Red bell pepper, Cilantro 1. The ratio of salt to Sichuan pepper powder to ginger powder used for marinating fish is 1:1:1. The ratio of Baijiu to soy sauce (light and dark) to sugar in the seasoning is 1:1:1. We use half light soy sauce and half dark soy sauce for the soy sauce. 2. According to the instructions, when cleaning the fish body, it is washed with Baijiu. Pour the wine into the fish's belly, shake it up and down, then pour out the wine, which is more beneficial for removing the fishy smell and enhancing the aroma.

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