Back to the panfish
By VicentaLakin
I was going to call it a spicy fish, but someone said it's a little spicy. Think about it. The inspiration came from the bean petals that Mom made, and I did it for the first time. It tasted good, and I'm going to work on it later. It's not easy, but if it's good, it can be tried. When I grew up eating potato noodles on yellow land, I had to study fish practices to make the diet more balanced。
Recipe Recommendations
- grass carp art. 1
- onion 1 tree
- Jiang one
- garlic one
- cooking wine 3 scoops
- pepper 1 spoon
- Dried shredded pepper 5 grams
- peppercorns 5 grams
- Pi County Douban 2 tablespoons
- water starch 2 tablespoons
Steps for Back to the panfish
1
Prepare ingredients: onions and garlic
2
Cut fish: Herbfish go around the back and cut into 1-2 centimetres thick. Fish tails can stay for soup
3
Pickled fish: Cut fish pieces add a spoon of pepper powder, three spoons of wine (better with yellow wine) and onions of garlic and dry peppers, evenly mixed and salted for more than half an hour (with a mask to prevent the fish from drying up and feeling faster). Picked fish to pick up garlic and dry water with a kitchen towel
4
Prepare to fry fish oil: To make the fish taste better, the fried fish oil was treated. The fire heats the pot, turns it down, throws a small pile of pepper into the oil and then immediately picks it up with a little blow; and then puts it in a spoonful of soybean petals, pulls it out of the red oil and makes it hot. Don't blame me for this black drawing, because it's like a war, and it's a little slow, and there's no time to take pictures
5
Fish fried: The oil is hot enough to fry the fish, it's blown up to two sides of the gold, and then it's rebuffed to make the surface even more fragile. (A high-risk step, please take protective measures and run the risk of bursting. Next time we'll think about changing the frying pot, we won't need the pan
6
Scorch: hot pan, hot oil, a spoonful of soybean bean bean sauce, and onions, garlic (I cut a little while I cut it) and a pick of garlic from a former pickle, peppers, bean bean sauce from a fish frying, and a proper amount of water when it's turned out, and then boiled with two spoons of soy sauce. I'm thinking if you want to eat spicy, if you can cut two more spicy, you'll get more fresh with a spoonful of sugar
7
Cooking: pour the fried fish into the crumb, so the crumbs can be fully wrapped. That's a quick move. Don't slow down, or the fish will be soft outside. "As you go back and roll, the fish are back in the pot, and it's called a real "chowfish."