Barbecue fish
By VicentaLakin
White fish is a freshwater fish. It is a fish that is common at low altitudes and tends to concentrate on the upper layers of water, such as streams, lakes and reservoirs. The main edible algae also eats higher plant shredding, crustaceans and aquatic insects. Reproduction and adaptability. White fish meat is rich in vitamins and has the effect of filling the stomach, oscillating water and decomposition. The short muscle fibres of fish meat, the loosely organized proteins and the high moisture content make the meat relatively young and more soft to eat and digest more easily to absorb than livestock。
Recipe Recommendations
- white-striped fish art. 2
- oil appropriate amount
- salt appropriate amount
- cumin appropriate amount
- chili powder appropriate amount
- sesame appropriate amount
- cooking wine appropriate amount
Steps for Barbecue fish
1
Take the white fish to the top, remove the internal organs, wash them。
2
Scratch the back of the fish to make it taste easier。
3
Put in a proper amount of wine. Scratch a little bit of salt, evenly on both sides, 20 minutes' salt。
4
(b) Barbecue: take the right amount of salt, smelt, pepper powder, cozyness and sesame mixing。
5
Hot pots of hot oil, boiled with oil, put them in pickled white fish, made of frying。
6
We'll cook it when it's a stylist. First, the barbecue is spread on the surface of the fish。
7
When the other side is cooked, the boiler is put into the plate and the roasted one is down。
8
And then the rest of the barbecue is spread evenly on it. You can come to the table when you're done。