Pinefish
By VicentaLakin
Recipe Recommendations
- bass art. 1
- corn oil appropriate amount
- ketchup appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- rice vinegar appropriate amount
- white sesame appropriate amount
- sweet and sour
- fried
- an hour
- senior
Steps for Pinefish
1
The catfish digs the emptiness, scrapes the top, cleans the water。
2
As the figure shows, the fish bones come out. Two pieces of fish, a 45-degree knife, and it's like a cornea。
3
This is what happens when the fish is cut
4
Add wine, salt, mix, pickle for 20 minutes
5
Egg slurry, into the fish, mixed
6
All parts, one layer of powder. Especially the gap between the fish and the flour. Shake it, shake it out。
7
The rest of the starch can be added to the water, mixed into starch water. To be used
8
The fryer put corn oil, it's hot, it's fish, it's gold, it's gold
9
We're gonna blow it up again
10
A frying pan (dried with water) is added to corn oil, ketchup, water, salt, soy oil, sugar, rice vinegar, evenly mixed。
11
Pour in the starch water, fire on the juice and sticky sauce on the fish. It's time to watch the fire. Don't burn。
12
Put sauce on every fish while it's hot
13
Rolling
14
Finally, the pre-done sesame。
15
I'll put on a couple of cuisine decorations
16
Completed Chart
17
Pinefish in the light
18
Fishtails are the best
19
Fish doesn't have bones, sour and sweet. Kids love it