Pepper salted fish
By VicentaLakin
FISH IS RICH IN FAT, PROTEIN, VITAMIN A, UNSATURATED FATTY ACID, PHOSPHORUS, CALCIUM, IRON, IODINE AND OTHER MINERALS ESSENTIAL FOR HUMANS, AS WELL AS VITAMINS. IT TASTES LIKE WARM STOMACHS, SKINS, GAS, BLOOD, BLOOD, SALIVATING BLOOD, INFLAMMATION, ABLUTION OF THE BRAIN, THE ELIMINATION OF FATIGUE, THE NURTURING OF THE GODS, ETC. IN ADDITION, THE EATING OF FISH BY PREGNANT WOMEN IS CONDUCIVE TO THE DEVELOPMENT OF THE FOETAL BRAIN TISSUE; THE EATING OF FISH BY YOUNG CHILDREN IS USEFUL FOR INTELLECTUAL DEVELOPMENT; THE EATING OF FISH BY OLDER PERSONS SLOWS BRAIN ATROPHY AND PREVENTS DEMENTIA; AND THE EATING OF FISH BY WOMEN MAKES THE SKIN SMOOTH AND DARKER. SO FISH IS THE IDEAL FOOD FOR THE ELDERLY, CHILDREN, MOTHERS
Recipe Recommendations
- hairtail 600g
- garlic 4-merous
- soy sauce 1 scoop
- cooking wine 1 scoop
- corn starch appropriate amount
- pretzel appropriate amount
- Jiang a little
- onion a little
- olive oil a little
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for Pepper salted fish
1
Bring the fish to clean the slices and be ready for the garlic
2
Put the fish in a deep basin and add ginger garlic, wine, raw, flat-sniffed pepper salt for a half-hour or more. Down
3
Corn starch with pepper salt
4
We'll wrap the salted bands into a starch
5
All wrapped up
6
Brush a layer of oil and heat at the bottom of the pan
7
Put it in the fish section
8
Keep your eyes on the surfacePepper salted fish Make Tips
The smelting of fish is followed by a strong stench that is not suitable for selection, followed by white or silver gray, and even distribution of silver “scatter” means that it is fresh. Again, we look at whether the abdomen are broken or softened, if the abdomen are broken or softened, indicating that it is too long in a non-refrigerated environment to select, and ultimately to select those with a wider body, while avoiding fish in the head and in the tail, choosing the middle of the body of the fish, which, if purchased, can be removed. It is not suitable for evaporation because of heavy fish gas, red fever, sugar vinegar, fried cooking, etc. If more fish can be bought in one-time, the fish can be washed, dryed, cut into small fractions, and then a little salt can be put into the freezer, so that both the fish can taste and the fish can be preserved for longer periods. If you don't feel good enough, you can put some more pepper salt on the surface。