The gills both
By VicentaLakin
It's called plumfish in the south of the gillfish, which is very young and very popular in Tianjin. When I was a kid, the fish was cheap, the meat was tender, and the old kids could eat it, especially when the fish had a good stomach. It's worth 20 pounds. My mother told me that there were many children in the past who had to throw their fish-heads, and they had to chop them up. But I didn't try it, and today it tastes so good with fish meat。
Recipe Recommendations
- Crucian carp appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- vinegar appropriate amount
- white sugar appropriate amount
- aniseed appropriate amount
- flour appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for The gills both
1
Main raw materials。
2
Go to the head and clean up。
3
Get ready for the garlic。
4
Half of the gills are cut to pieces。
5
Add starch, wine, white pepper, salt to the fish. The other half is covered with dry flour。
6
We'll mix the fish with the stench。
7
Squeeze it into a pelt and blow it up。
8
Blast it and get it out. And when the temperature rises again, it'll make it harder。
9
The other half of the gills are made of two golds made of frying pans。
10
Make a bowl of juice, sauce, vinegar, wine and sugar。
11
It's full of fried fragrances, it's in the fryed gill, it's on garlic, it's in the juice, it's in the fish。
12
Just dry the soup。
13
Red-burned gills, fried gillballs。