Let's get back to the fish
By VicentaLakin
The chowfish is a special dish made of a mix of pickles made of various appliances, covered with egg flour, and made in a moderate oil temperature, which is fragrance and attractive. Today, we chose to finish the food with a moo-chik fish。
Recipe Recommendations
- qingjiang fish art. 1
- salt appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- eggs appropriate amount
- bean paste appropriate amount
- dried red pepper appropriate amount
- garlic sprouts appropriate amount
- green onion appropriate amount
- pepper appropriate amount
- peppercorns appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Let's get back to the fish
1
clean up the fish that was bought from the moo cat, cut it to about 1.5 cm, put it in the basin, put onions, gingers, wine, pepper powder and salt, poaching the starch for 20 minutes。
2
Garlic seed washes cleanly。
3
A full amount of oil is poured into the pot, burning to 60% heat, and a piece of the fish. The small and medium-sized fire is about five minutes to the surface of the surface, where it is recovered, where it continues to heat up to 90 per cent of the oil in the heat of the fire, and where the fish drops off for 20-30 seconds to recover the asphalt。
4
Another pot, pouring into oil, 50% of the hotness of ginger silk, precipitine fragrance, soybean curry and dry chili (spicy can crush red pepper), little fire fragrance, red oil. The pot was then filled with water, the fire burned open, the fish smelt boiled, the fish smelt smelt, the chicken smelt out, and the garlic。