Fried fish
By VicentaLakin
taiwan's fish, which used to be a “china on the tip of the tongue”, is not used to it, but it is not appropriate to eat it for too long。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried fish
1
It's a long payment; because of the small size of the family, it's only half. When selecting the fish, care is taken whether or not to see the veins of the blood vessels; if not, it may not be entirely true. Second, look at the thickness of the fish; if it's too thin, the slices don't look pretty. Of course, the price is higher if it's thick. Finally, see if the fish have glamorous but not too wet. Oil light, which is thicker, tastes better; but if it is too wet, it is easier to break and to keep it。
2
First, it will carefully tear out the thin film on the face of the fish and avoid breaking it。
3
With white wine (I use Japanese wine today; I use sorghum in Taiwan) for 10 minutes。
4
A dry pot, a small fire, and a scab with salted wine. When the wine boils and the rear boils until the wine is completely dried up, the fire ceases and the fish are caught in the cold。5
Snippets are a little chilly. They are eaten with garlic chips or garlic sprouts or white radish slices. It's a different taste。Fried fish Make Tips
It is not appropriate for long periods (not more than two minutes) to be burned, baked or fried in order to prevent the taste from turning into powder, which is not good. In the other slices, the direct slash can produce more slices. If the caterer's platter looks better, like I do, it'll cut out the oats of the atmosphere。