Boiled fish
By VicentaLakin
It doesn't have to say that everyone loves it, but it's hard to operate at home and it's very expensive for oil and other sauce. But for food, all that's left is a cloud. After the last experience, this was a perfect one. It's amazing, both from sale and taste. It's the most satisfying dish I've ever made. They don't even lose what they do out there. They're even better than what they do out there. I admire myself。
Recipe Recommendations
- grass carp three pounds
- soybean sprouts a pound and a half
- egg white appropriate amount
- chili appropriate amount
- pepper appropriate amount
- the pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- MSG or chicken essence appropriate amount
- pepper appropriate amount
- starch appropriate amount
- hot spicy
- quick-boiled
- an hour
- divine level
Steps for Boiled fish
1
The family eats from its own mouth. We use three pounds of grassfish without fish head. First of all, it's important to wash fish. Let's see the contrast between the two maps, and make sure we don't wash fish blood and the membranes。
2
Then we split up. This step is still difficult for people who can't cook, and if a girl buys fish, she can sell it to see if the owner who sells the fish will cut it off. The fish is very slippery, and we'll just stick a piece of cloth on the fish and stick a bone on its tail。
3
Fish bones cut their tails and put them in the basin
4
Two pieces of fish meat, we cut down the fish stings on the side, cut them in the direction of the fish stings and put them together with the fish bones。
5
Let's start with a fish, just a little bit less. Once the fish is finished, the skin is left. It'll cut off some of the smell. I admire myself. I'm a girl。
6
Put a good piece of fish and a previous bone stick together in order of wine, egg purification, salt, pepper powder, and starch。
7
Here's the amount, the salt spoon, the size of the bottlecap, the amount of the pickle, which is a little more than two spoons, and it's made all night long. Not too much pepper or you'll get the spicy taste of fish。
8
Prepare pepper peppers. That's what the waiters do when we go out and cook fish. See what containers they put in? By that amount. And it's like it's more spicy, spicy, spicy, spicy, it's like it's a twist。
9
Washed soybean sprouts, salted when they were sprouts. I used a pound and a half of sprouts. Soya sprouts were not easy to taste, so salt was just a little more than usual。
10
You've got a good bean bud bottom。
11
Then we'll make water, and we'll put the bone in the guillotine, because it's thicker on the sides, and it'll take a while。
12
And then the scallop, the white one。
13
Good fish stings and fish sprouts。
14
This step is the soul of the whole dish, which determines your success in cooking fish in this pot. The amount of oil, if not fish or even fish, is in control. Hot oil pours into pepper peppers and peppers, and it explodes slowly。
15
When chili changes color, we'll use a small hedge to get pepper pepper in the fish basin. It's not hot enough at this time, and we're all going to heat it up to a little smoke, and we're not going to smoke a big smoke, and we're going to pour pepper on the chili, which is important。
16
Boil, grassfish! It's all spicy。
17
How does it look? If all your ingredients are better than anything else, it tastes as good as, or even better than, the boiled fish outside. Because my skin is removed from a piece of fish, fish blood and membranes are also washed clean, and the fish tastes little。
18
Take a closer look。19
Fish tastes good after a night of salting. Tastes just right。
20
It's a whole piece of fish, and it's not broken, and it's a bit tough。Boiled fish Make Tips
There's got to be enough pepper, or it won't smell. All my fish tasted good after a one-night pickle, only half an hour for the first time and not enough salt to make it much worse. The 16-step oil temperature must be right, and when the oil is not hot enough to eat fish, it smells like peanut oil。