Hot fish
By VicentaLakin
Without such a small multi-spring fish, the colour is almost transparent, and the small multi-spring fish have lots of fish seeds, with a little bit of oil, with no sticky pots, and it's very delicate。
Recipe Recommendations
- Canadian female capelin 500 grams
- oil appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- cooking wine appropriate amount
- flour a little
Steps for Hot fish
1
It's a multispring fish, not a big one
2
(a) Carefully remove the intestines, do not touch the seeds and wash them clean
3
(a) Scratched fish with a little wine
4
A proper amount of salt
5
(a) A little black pepper powder; 15 minutes of salt after mixing
6
A small amount of flour is placed on the plate, and the salted fish is put into the flour, both of which are covered with flour
7
A small amount of oil in a non-clave pot, and many spring fish shake off surplus dry powder and flatten it in a pot
8
It's completely yellow, it's all yellow, it's both of them, it's ready to eat, it's hot, it's all cosy。