Dried fish
By VicentaLakin
My family's most popular approach is to dry-dry fish, never to hang, to come out with fish, to dry their surfaces, to become cocooned with fish stings on their backs, and to eat them directly; if they touch fish tails or tiny fish bodies, they blow them directly to the brittle, and even their bones squeak, not only to save the trouble of spitting, but also to make up calcium. In order to save oil, the fish will be half-fried, with more oil than usual, and without half of the oil, it will be sufficient to soak up the fish, so that a little pepper salt will be poured out of the pot。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Dried fish
1
The fish band was added to the salt and ginger。
2
Add a little white wine and evenly mix it。
3
When it's made, put it on paper towels and suck water。
4
Hot pot, when the oil is six or seven ripe to fry。
5
The small and medium fires were cooked and recovered, and then the fire reached the golden yellow。
6
Dry oil is shared in a plate, pepper salt。
7
You can eat。Dried fish Make Tips
1. Bring fish to a high-level white pickle to help with leaching. 2. The salted fish must be drained with paper towels to avoid spilling. 3. The mid-to-medium fire will be slowly fertilized at 6 or 70% of the temperature of the fish, and the surface of the fish will be blown up to yellow。