Fried bass

By VicentaLakin

Fried bass
They are also known as florists, mackerels, slabs, quadrants, etc., commonly referred to as mackerel, and also as one of the “four fishes”, along with the mackerel and the silverfish of Taihu. It is white, fragrance, no smell, garlic petals, the best for steam, red burning or stew. Especially at the beginning of the fall and winter, mature herring is particularly fat, and the most abundant nutrients accumulate in fish, so it is the best time to eat it. Efficacy: The algae have the effect of refilling liver and kidneys, spleen stomachs and coughing, and have a good supplementation for those who suffer from liver and kidney deficiencies. The herring also treats ailments, irritation, etc. Mothers-to-mothers and women-to-women-to-baskets are nutritional foods that complement, and do not cause, overnourishment and lead to obesity. They are good for haemorrhage, temperament and well-being. In addition, there are more copper in herring blood. Copper sustains the normal functioning of the nervous system and is involved in the performance of key enzymes that metabolize several substances. Humans who lack copper elements can be supplemented by a herring. - The description is taken from 100 degrees

Recipe Recommendations

  • bass a
  • black pepper appropriate amount
  • cooking wine a teaspoon
  • salt 3 grams
  • coriander 1 piece
  • edible oil appropriate amount
  • lemon juice appropriate amount
  • Jiang 2 tablets

Steps for Fried bass

  • Make Fried bass step 0
    1
    Fish washed, boarded, kitchen scissors and kitchen knives
  • Make Fried bass step 1
    2
    Cut it off
  • Make Fried bass step 2
    3
    Scratch the fish
  • Make Fried bass step 3
    4
    The fish is washed clean, the fish has a knife on their backs, so be careful
  • Make Fried bass step 4
    5
    Fish skulls are tougher. I prefer to cut them with kitchen scissors. It's safer
  • Make Fried bass step 5
    6
    Once the fish is open, the gills are cut with kitchen scissors, and the gills are thrown out of the body with their hands
  • Make Fried bass step 6
    7
    We'll take care of the line
  • Make Fried bass step 7
    8
    Once the fish is disposed of, wash it clean and spread about 3 grams of salt on the fish
  • Make Fried bass step 8
    9
    Pour a spoonful of wine
  • Make Fried bass step 9
    10
    Slice two slices of ginger, rub it down on the fish and smell it, and then put it on for 10 minutes
  • Make Fried bass step 10
    11
    10 minutes to dry the fish with a kitchen napkin
  • Make Fried bass step 11
    12
    It's hot oil, it's about five layers of heat, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot in fish, it's hot, it's hot in fish, it's hot。
  • Make Fried bass step 12
    13
    There are times when you can't make it in the belly. Down
  • Make Fried bass step 13
    14
    We'll have 10 minutes to make it
  • Make Fried bass step 14
    15
    Black pepper powder is all over the fish
  • Make Fried bass step 15
    16
    Put on a cuisine and squeeze it with lemonade, you can eat it, you can have it, you can have it, you can have it, you can have the smell of black pepper, you can have some more salt if it's cold
  • Make Fried bass step 16
    17
    I'll finish with a detailed picture

    • Fried bass Make Tips

    Fish have to fry their stomachs first, and then turn their faces over, so it'll be okay to turn them over. It's about 10 minutes

    Recipe Categories

    Recipe recommendation