Tomato squirrel fish
By VicentaLakin
It was reported that, as early as Emperor Kanlong went to Gangnam, Suzhou had a “Squirrel Carp” that had tasted. Then it developed into a squirrel cinnamon. The “Squirrel Fish” is recorded in the Qing Dynasty: “The seasoned fish, the belly, the bones, the egg yolk, the yellow, the squirrel type. Why don't my squirrel fish have a headnail? It's a great regret. I took care of the fish and put it there, and then when I got back to the kitchen, my fish head was put in the pot by my aunt
Recipe Recommendations
- sweet and sour
- fried
- an hour
- ordinary
Steps for Tomato squirrel fish
1
Get the fish out of the tablets, gills, internal organs and wash them with water. Slash the fish' head with a chest fin, cut off the fish's head, cut the fish's head off from the bottom, slash the fish's head with a knife, cut off the fish's flesh, cut off the chest and tie the fish's tail
2
The fish removes the fins, so we have a baby and go to the fins
3
It takes time to heat up to seven layers of heat
4
The fish that's taken care of is added to the salt mix
5
With fish tails shaking, the fish stick together
6
Join the puffed fish
7
It says fish tails wrap up every gap with the powder
8
It's about seven layers of hot oil in the pot
9
It's hot
10
Put it in the pot, put a little fish tail in your hand, and make it look like it
11
The time of a fish fry can make a cucumber
12
Fish fryed to the bottom of the gold
13
Tomatoes make mud with a dish
14
Save the oil
15
Put in ketchup
16
Join the tomato mashed and mix the clockwise
17
Add white vinegar to the bubbling pot
18
Add the aqueous potato powder
19
Smash it till the soup is thick
20
Put soup on the fish
21
It's finished