Jell-O fish

By VicentaLakin

Jell-O fish
My favorite fish is for my favorite dad, my handy dish, and thank you for your family's encouragement

Recipe Recommendations

  • hairtail
  • bacon 25g
  • garlic 5-merous
  • ginger slices 25g
  • onion
  • white sugar 60g
  • salt 30g
  • rice vinegar 45G
  • soy sauce 20g
  • soy sauce 5g
  • pepper 10 capsules
  • aniseed 3 petals
  • cumin 20 grains
  • major oil 15g
  • salad oil 100g
  • cooking wine 45G

Steps for Jell-O fish

  • Make Jell-O fish step 0
    1
    When the fish is bought back, the head is removed and the body is cleaned and placed on the side side
  • Make Jell-O fish step 1
    2
    (b) Placing fish and fish with salt evenly inside and outside, pouring wine into the wine, putting peppers into the flowers, and poaching (1 - 2 hours)
  • Make Jell-O fish step 2
    3
    (b) When preparing to fry fish, remove the water from the fish and place it in a dry plate
  • 4
    (a) The drying of the water and the filling of the starch, which is provided for
  • Make Jell-O fish step 3
    5
    The boiler is placed in salad oil, the amount of oil is not above the base of the boiler, and when the temperature reaches 80% heat, the fish section covered with starch is inserted into the fire
  • 6
    (b) Flaming fish bands into golden yellow, so that they can come out of the pot and put the fish bands that have been blown aside
  • Make Jell-O fish step 4
    7
    The whole bacon cut-off
  • Make Jell-O fish step 5
    8
    (a) Put the oil in the pot, put it in the bacon tablet, and roast it to yellow
  • Make Jell-O fish step 6
    9
    Put it in the pre-prepared ginger garlic, pepper peppers, and bacon
  • Make Jell-O fish step 7
    10
    (b) Put it in the fried fish section, into sugar, rice vinegar, raw, salt, pan cover, fire, five minutes
  • Make Jell-O fish step 8
    11
    Finally, a little raw, colored, hot
  • Make Jell-O fish step 9
    12
    Cook, eat, taste sweet, salt first, for my favorite fish

    • Jell-O fish Make Tips

    1: Marinate the cutlassfish with cooking wine, rice vinegar, and salt in advance; the longer the marinating time, the milder the fishy smell will be. 2: Remember that when cooking seafood such as fish, sea cucumbers, and large shrimp, you must use a large amount of oil to ensure the seafood is fresh and delicious. 3: Always use high heat when frying fish to prevent it from burning or sticking to the bottom of the pan. 4: Before frying fish, wipe the surface clean with a paper towel and apply a thin layer of starch to ensure the fish skin remains intact and aesthetically pleasing.

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