Sausage sardines
By VicentaLakin
The sardines are small and small. But it's not cheap, it's almost the same price as carp. It's made of paste. Today's practice is also one of blowing up, but it's not pasta, but salted, dried powder mixed with particles on the surface of the fish, so after blowing up, it tastes particularly fragrance and delicious。
Recipe Recommendations
Steps for Sausage sardines
1
Wash the fish and dry the water。
2
Salt, chalk, twilight, pepper, wine。
3
Smashed and pickled for more than 10 minutes。
4
Good fish, flour。
5
Smash gently up and down so that fish surfaces with some dry flour。
6
Hot boiler oil, boiled around 50% heat, put in fish。
7
It's a fire. Just make it real。
8
Take it out, load it in the disk and prepare for a second blowup。
9
The fire broke out, burning the oil to over 70% heat. Put the fish in the plate and blow it up again。
10
It can be recovered by making yellow on the surface。
11
The table is loaded with pepper salt。Sausage sardines Make Tips
One can make it taste good when it's salted, and lastly, no pepper salt. 2 Precipice salt formulation = Precious pepper powder + refined salt. It is possible to have the same proportion of cinnamon, porridge and pepper powder, or to match them with their own tastes。