Jell-O
By VicentaLakin
Every year, fat fish tails are cheap, only $5 a pound, because they're bought by restaurants for pepper chopheads, so they're relatively cheap. It happens that my family likes to eat fish, at least twice a week, fish soup, roasted fish, evaporated fish. My son likes me to make gills, sometimes to fry, sometimes to falsify, and then to rotate and eat. Now he is studying for the third grade, has to go to school late, has to feed himself every day, does not have to be bad, does not have to be fish or meat, does not have to have less vegetables, does not have to be his taste. I usually buy fish the first afternoon, let the fish dealer chop them up and go home and wash them with ginger, yellow wine, salt and pepper and make them all night, and the fish tastes good, and bring him dinner later. This time, we've made a sauerkraut, we've got an appetizer and a meal, and we've brought him a few extra pieces of it, so that we can taste my fish。
Recipe Recommendations
- Fat head fish tail art. 1
- ginger appropriate amount
- minced garlic appropriate amount
- pepper appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- dried chili appropriate amount
- potato starch appropriate amount
- corn oil appropriate amount
- balsamic vinegar appropriate amount
- Weijixian soy sauce appropriate amount
- white sugar appropriate amount
- oyster sauce appropriate amount
- water appropriate amount
Steps for Jell-O
1
(b) Cleaning of fish pieces and control of dry moisture
2
Add a proper amount of ginger, pepper, salt, yellow wine, blending, covering the film, and put it in the fridge for one night
3
(a) Picked fish, pick out ginger and pepper, (breath and ginger)
4
Put a proper amount of garlic in the ginger bowl
5
Add two spoons of vinegar, two spoons of sugar, two spoons of soy sauce, one spoon of platinum oil, appropriate water, solution into bowl juice
6
(b) The placement of suitable potato starch in fish pieces
7
(c) Smuggle evenly, so that each piece of fish is covered with starch
8
(b) Placing a flat-floor pan in a suitable quantity of oil and a small fire in which the fish are burned
9
A little yellow on one side, a little yellow on the other
10
(b) The porridge of fish is well-finished with gold and spares
11
(b) Save base oil in the pot and dry peppers from the small fire
12
Put it in the savories and burn it in the fire
13
(a) Put in the frying of fish, and with shovels, so that every piece of fish is covered with sugar and vinegar
14
You'll enjoy it