The fishes
By VicentaLakin
It's past the autumn, and the first thing I think about is the daisies, but the daisies should not be open yet, so let's be a daisies. It's called chrysanthemumfish, which in some cases is similar to guacamole, which in some places is also known as kung fu, which is a small number of hotels, is more common in cooking competitions, but it's a very high standard, but I'm sure I won't be able to do it today because it's more difficult to make them at home, because I've neglected this time, I've not finished this dish, and I've left it as a green leaf. {\bord0\shad0\alphaH3D}
Recipe Recommendations
- grass carp 1000 grams
- Allium chinensis 50 grams
- carrots 50 grams
- celery leaves appropriate amount
- sweet and sour
- fried
- half an hour
- senior
Steps for The fishes
1
The material, grassfish, moss, celery, carrots
2
The celery leaves are in the water
3
First put the moss in the open water and then it gets cold
4
And put the moss on the plate, and then the carrots cut the fine strips with salt and softened it back to the ribbon
5
The grassfish put it on the board and then took the fish out of it in a cross-section
6
And then the bones of the fish in the belly
7
Then you cut the slices from the tail, cut them to the skin, and you can't cut them off
8
Cut the fish skin on the sixth
9
And then we continue to cut in this way
10
And then on each piece of fish cut the fish by vertical cutting, and the skin can't be cut off
11
Then we put the cut fish in the water and we wash them
12
I'll make sure you hold on to it
13
And then the pieces of fish are made of powder, every place
14
Take the fish and shake it off
15
The fish are powdered separately and placed in a dry plate, then the boiler is boiled to 50% heat, and the fish is blown up
16
The bombing process
17
After the fish were blown up, the tar was extracted
18
And then you burn the oil to 70% heat again, and you blow the fish into the fish for five to six seconds, and then you pull it out
19
Clean water in the pot, ketchup, big red vinegar, soy sauce, white sugar, a little salt, and then a little juice to taste good, and then a proper amount of water starch, and then a proper amount of hot oil to mix up, and then go to the good ashfish, and then put it on the plate, and it'll be fine with celery leaves