Creaming fish
By VicentaLakin
From childhood, there is an irresistible love for fish, and all kinds of eating methods are unique to cooking fish. It always gives the taste bud the best comfort, in winter and summer, but when a moth is in the brain, it boils its own water。
Recipe Recommendations
- black fish
- white pepper a little
- dried chili a little more
- soy sauce appropriate amount
- garlic
- salt appropriate amount
- white sesame a little
- perilla a little
- bean paste Three tablespoons
- pepper a little more
- egg white a
- starch a little
- sugar little bit
- lettuce
Steps for Creaming fish
1
Clean up, wash away the black fish surface mucous membranes, which can make the steps of a piece of fish difficult to handle
2
The fish are split into two pieces, and the fish head bone is cut in small pieces
3
The blades are double-flying. The knife is sharp, it's tilted down, it's as thin as possible, the first knife is not cut, the second knife is cut, and the first knife is as thin as possible。
4
A cut fish is so long that a butterfly can see Sensor
5
Pickled fish meat. A little white pepper powder, a little salt, an egg clean, a small spoon of starch, scratch and mix, and make it for five to ten minutes. Remember, it must be salted for a while. Five minutes is the floor。
6
Scrambled ginger, half of the scrawny peppers, turning to the little scaffolded bean curd, can't burn the bean bean bean sauce。
7
Put it in purple sour, put it in fish head and bone, put it on sauce, put it on hot water after a while, and make hot soup。
8
Cook it for a while until the fish's head matures and get it in a bowl full of raw vegetables. When the soup's boiled, it's covered with pickled fish skins. Don't throw a brain in it. Throw it in. Once the fish are coloured, it matures。9
Get the fish chips and put the rest of the dry peppers, garlic onions and white sesame
10
Hot oil in the pot, hot oil, above 180 degrees, measured by temperature or smoke in the eye. Hot oil pours on the dry pepper pepper garlic
11
Smuggle, eat