Fish rot

1

Spread the eggs first。

2

Fish is washed clean and its blood removed, and it is scraped with a knife to the skin of the fish (red under the skin). The knife has to be sharpened so that the fish can be scraped out easily, and if you are afraid of trouble, the fish can be skinned and skinned and then cut or made into a fish porcelain with a mixer。

3

Scratched fish with two spoons of salt, pepper powder, powder, and then a little bit of water rubbing like noodles. Until the fish fully absorbs the water, the purpose of this is twofold: first, to change the fragrance, and secondly, to feel the presence of fish bones in the process of rubbing, and to remove fish bones while avoiding eating. (Salt looks at the size of the fish, and doesn't have to be completely tasted, because fish scavengers usually have to be cooked at the end, so it just needs to have a little fragrance

4

Put egg fluids in the savories of fish and rub them every time. When the fish fully absorbs the egg fluid, I add it four times。

5

It's done by rubbing it to the ground。

6

The boiler is oiled, the fire is lightened as soon as there is smoke, and the fish herds are blown up with a spoon to the size she likes, and the blast slowly rises when it reaches gold。

7

Fish scabs can be tasted immediately, or can be put in hot pots, or put in soup to add fish. Fish are scavenging, and they are the best for children and the elderly。

One, the knife has to be sharp, so it's easier to shave fish. 2. The rest of the fish is skinny and fish skin because more bones can fry with water and a soup. 3. Each time a group of fish enters the water or liquid, it is necessary to rub the liquid to its full absorption, and the egg fluid must be added in stages, otherwise the finished product will not be soft. It is important to use slow fire when fish are fried. Five, well-painted fish crumbs can also be added when cooking soup or hot pots. Fish is usually the best in fish, but if not other fish。