Fried yellowfish
By VicentaLakin
There are three versions of this fish, each with its own characteristics, which are not egged in the paste, which is more sour than eggs, and which is also soothed by direct dry flour。
Recipe Recommendations
- small yellow croaker appropriate amount
- flour appropriate amount
- starch appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- white pepper appropriate amount
- spiced powder appropriate amount
- vegetable oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried yellowfish
1
Fresh little yellowfish go to the head and clean up and clean up dry water。2
It's about half an hour to add salt, raw, old, wine, ginger, white pepper powder, and white sugar。3
Flour, starch at 1:1, add a small amount of five fragrances and an appropriate amount of water mix for a moment。4
And bring the salted fish into the water, and roll it around in the paste, and make it a thin layer。5
The boiler heats up to 70, 80%, and goes down to make good-covered yellowfish。6
It's not too late to blow to the surface。7
Completed ChartFried yellowfish Make Tips
One, pickle can be a little longer, and I'm in a bit of a hurry, so it's only half an hour. It is also possible to put eggs in the face again, so that it is not so cozy as it is another taste. 3. It is also possible to control the water after it has been salted, with a layer of dry flour directly on the surface, and to make a boiler, which is also easier. 4. This pasta should not be too dry, it should be lighter so that a thin layer can blow up。