Fried seafish
By VicentaLakin
I've been a fish eater since I was a kid, and making fish is one of the first things I've got to do. More food, more natural. It's a bad day for a fish, and we're going to fry it and we're going to water it。
Recipe Recommendations
- hairtail 600 grams
- green pepper 30 grams
- red pepper 30 grams
- diced green onion 15 grams
- ginger 15 grams
- white sugar 1 scoop
- vinegar 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- cooking wine 2 tablespoons
- starch 1 scoop
- qingshui Banxiaowan
- salty and fresh
- fried
- half an hour
- simple
Steps for Fried seafish
1
Scratch with fish. I eat with fish and I'm afraid of fish. I can't go. Clean up the water。
2
Paprika shredded. Chon-sweety。
3
I don't want to be too busy trying to fix the juice. Sugar, vinegar, wine, raw, soy sauce, starch, salt water。
4
Fish washes the water with kitchen towels and no water at all。
5
It's hot, it's hot。
6
It's on the plate。
7
The bottom oil is in the pot, and there's a smell of garlic in it。
8
Put in the sauce。
9
Boil it open and the broccoli gets thickened and the fire is off。
10
Just pour the juice on the fish。
11
Easy, super delicious。Fried seafish Make Tips
The fish's main taste is that of soup, so it can't be less, so it can be adjusted according to how much fish it is. Fish must have a little dry water in the kitchen paper towels, otherwise the frying will blow up so as not to burn. When the fish start cooking, the oil is hot, 90% of it is hot, and low-temperature fish are adhesive and dispersive. The fish made a small fire。