Smelt fish
By VicentaLakin
Fish is delicious and nutritious. It is all the more indispensable, especially for festive table fish. Fish practices are numerous, and today they are charred with fragrance and a slight spicy taste. It's really delicious。
Recipe Recommendations
- grass carp art. 1
- green pepper one
- red pepper one
- Jiang 1 block
- onion 1 tree
- pepper 5 grams
- octagonal of 2
- Pi County Douban 1 scoop
- douchi 1 scoop
- soy sauce 1 scoop
- cooking wine 2 tablespoons
- sugar 1 teaspoon
- starch 1 scoop
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Smelt fish
1
Paprika used oil to make tiger skins。
2
Cyan, Paprika-Cream。
3
Scratch the skin with a knife, wash it。
4
Go to the head and tail of the fish. Cut in half from the back。
5
Get the fish out。
6
Scratch the fish under the scallop and dry the water. There's a thick spot in two. Don't make the fish too thick. I made another tofu soup for the rest of the fish bones and heads。
7
Both sides of the fish were covered with a thin layer of starch。
8
The pans are oiled and the fish are burned to the ground until the gold is on both sides。
9
Cyan, Paprika-Cream。
10
Paprika used oil to make tiger skins。
11
Ginger slices, onions, a dozen peppers, two centipedes, a spoonful of beans, a spoonful of canyons。
12
Prepare a bowl of soy sauce, two spoons of wine, a spoon of sugar and a spoon of starch with water。
13
And pour a little oil into the pot, blasting peppers, eight horns, and onions。
14
Add red oil to the soybean petals。
15
Fish and cyanide, red peppers, and a swirled sauce. It's easy to fry fish
16
Load it up。