Pancakes
By VicentaLakin
Pancakes usually use fish meat such as mackerel, but fresh fish slaughter is troublesome. Today's attempt to use frozen fish willows for fish pancakes reveals a softer taste and a better taste. The most important thing is not to think about how to deal with the edges of fish bones, such as head and tail. I'd like to try some of the troubley chefs who like fish cakes。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- simple
Steps for Pancakes
1
The main material is a frozen lobster willow, unfrozen and washed, and as much water as possible is squeezed out of it, and it weighs about half a pound。
2
Cut the fish apart, not too thin。
3
A slice of cognac。
4
Sweet corn grains, which are also normally washed and frozen in the fridge, can cut a few knives, but not too thin or cut。
5
Adding fish meat, maize grains, fragrances to two spoons of corn powder, a spoon of fish truffles (without exception), a spoon of oil and a small amount of salt and pepper powder, evenly in one direction。
6
Fuel in the frying pan, and when the oil is hot, the fish will be put in the pan and the fire will slow。
7
It's hot and yellow on both sides。