Dry ribbon fish
By VicentaLakin
For a person, there are times when a dish is no longer itself, it may be an emotion, an expression or a bond. This dry fragrance has my childhood memories, my mother's taste。
Recipe Recommendations
- hairfish segment 10 section
- soy sauce 50g
- octagonal 3-5 a
- white vinegar few drops
- Jiang
- edible oil appropriate amount
- salt a small spoonful
- old wine 50g
- pepper 5g
- onion 2 pieces
- garlic 2 capsules
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dry ribbon fish
1
The fish section will be washed and the water will be drained from the kitchen paper. Salt, raw smoke, old wine, eight horns, peppers, white vinegar, onions, ginger, garlic are then added in order of three to four hours' salt。
2
Take the salted fish and put it on the kitchen paper
3
It's easy. Put it in the flour
4
They are covered in thin powder。
5
Wash the pot, go to the water, add edible oil, burn to 6-7 in the heat and put it in the fish section。
6
In the meantime, it will be softly flipped, caught in fire or light fire, which will blow up to three to five minutes, with gold and yellow skin。