I'm a fish
By VicentaLakin
It's the most popular dish in our house, and although it takes time to wait, the longer it smells, especially the second you eat. Then you'll feel like everything's worth waiting for. It's like the tomato fried eggs made by the Hubei people. They have different tastes, different practices, but different tastes. But in general, the smell is spicy, the fish is flexible and chewy, it's addictive, and you can't stop eating。
Recipe Recommendations
- grass carp half a
- ginger slices 1 small piece
- cumin powder 2 tablespoons
- red pepper powder 1 scoop
- pepper 1 teaspoon
- high-alcohol liquor 2 tablespoons
- oil appropriate amount
- salt appropriate amount
Steps for I'm a fish
1
Prepare raw materials2
(b) Placing of large substances such as salt, ginger, peppers and red peppers in fish pieces, and of high white wine3
(a) One hour of salting with flatness4
(b) Placing the pickled fish in a basket and drying it in the shade, usually by day5
(b) Hot pots of cool oil, which are put in a dry squirt, and in which they are cooked6
It's a good idea to have fish on both sides7
It's a good idea to have fish on both sides8
When the juice is dried, it is then put in radiant powders and pepper powders (which increase or decrease by individual population tastes), evenly folded and loaded into the disk, with nine layers of leaf on the surface。9
Here we go。I'm a fish Make Tips
1. Fish crumbs with a proper amount of salt, ginger chips, etc.; 2. Dryed the salted crumbs in a basket, usually the best in the day; 3. Hot boiled oil, put it in the dried crumbs. To double-side gold and yellow; 4. Cook it with white wine and raw water, so that it can taste it and dry it, and then put it in twirling powder (and, if you like, a little more chili) and evenly。