Back to the panfish
By VicentaLakin
A fish back to the pan. Fish sticks are soft, spicy。
Recipe Recommendations
- silver carp belly 400 grams
- green onions 1 piece
- salt 1 teaspoon
- corn starch 1 teaspoon
- eggs one
- pepper 20 grains
- white sugar 0.5 teaspoon
- vegetable oil 0.5 tablespoon
- green pepper of 4
- millet spicy one
- pepper noodles 0.5 teaspoon
- cooking wine 2 teaspoons
- laojiang 5 grams
- bean paste 2 teaspoons
- chicken essence 0.5 teaspoon
- vinegar a little
Steps for Back to the panfish
1
Take the belly of the fish, about 400 grams。
2
After they are baptized, strangulation of the long strips, evenly cut
3
– 0.5 tea spoons with salt, 0.5 tea spoons with pepper, 1 tea spoon with corn starch and 2 tea spoons with wine
4
When you're even, you hit an egg。
5
Four slices of pepper, one of rice, one of onions, and five grams of ginger slice。
6
Oily oil, 50-60% heat, fish sticks
7
(b) Blow to a rigidity
8
(b) Oil burns to smoke, drops into fish bars, and blows to the shell to make it hard
9
(b) About half a spoonful of oil, ginger chips under fire, millet spics and about 20 peppers
10
Two more bean petals and half a spoon of sugar
11
(b) Falling fish bars and fishing
12
Fire in green peppers, salt 0.5 tea spoons
13
Fish sticks, onions, chickens, 0.5 tea spoons
14
It's just a little bit jealous。