Dry-fried pickled fish
By VicentaLakin
Fish is a variety of nutrients such as seafish foods, nutrients, fats, proteins, unsaturated fatty acids, which contain many mineral elements and vitamins necessary for human consumption, especially for the elderly, children and mothers. Fish is also one of our most common foods, and cooking is diversified, burning whatever you like, and the most common is red burning and steaming, and if you want to try it, try it, I think you'll like it。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Dry-fried pickled fish
1
Clean up the fish2
Get onions, ginger chips and wine3
Slice the fish and add salt, wine, onions, and put the ginger in a sealed container for the night in the fridge4
And then you take the fish and wash them and dry them in the shade. Water min5
Hot pots pour oil6
It's seven minutes hotter than a fish7
I'll make two of them8
On the tableDry-fried pickled fish Make Tips
1. Pickled foods do not exceed 24 hours and the temperature is high enough to cool into the refrigerator for the night in order to avoid deterioration. 2. The smell of fish is heavier, the wine is added, and the pickle with ginger is effective in removing the smell。