I used to burn fish
By VicentaLakin
The economy of bringing fish, which can be fryed, roasted, roasted and baked, is high, but mostly with red burning. In the case of domestic burning, the practices vary from one family to another. There are two tricks for cooking fish: a high-level white wine, which is used to pick up fish, which can effectively help bring fish to the ground; and, secondly, a layer of starch on the surface when frying fish, which is not easy to eat, and the pasta on which is especially delicious. It's a family that burns fish, it's a family, it's a mother's, it's a child's taste, and it's a big taste。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for I used to burn fish
1
Clean up the fish pieces and put them in the bowl with a proper amount of salt, high white wine, ginger chips, and pickle
2
(b) Dry starch on both sides of the salted fish
3
Hot pots of cool oil, which are put in with fish
4
It's the only way to make a difference
5
(a) Inflow of appropriate quantities of wine and raw cooking
6
A proper amount of water and a three-minute boiled casserole
7
(b) The fire gathers juice, adds an appropriate amount of salt to the sorbent, and takes care to flip the fish in the middle twice
8
When the juice is about to come in, put in a chili ring and turn it in。
9
Here we go。I used to burn fish Make Tips
1. Bring fish into a proper amount of spiced salt, ginger, high white wine, etc.; 2. Dry starch not only on the surface but also on the surface of the fish; 3. Fryed fish in a proper quantity of spices such as wine and raw screech, so that they can be burned to the taste and the juice collected in the fire; for the sake of taste, care to flip twice in the middle; 4。