Flying fish
By VicentaLakin
Method of production: 1) First, cod meat is cut into fish section 2) Carrot, pepper chop, spare. 3) Add well-cut fish bands to salt and a little salted wine) and then refuel in a proper amount of water, starch, egg grabs evenly (painted) 5 and, when the temperature reaches 5 or 60% heat, evenly inputs of well-tired fish bands into the oil to make gold and yellow ripes to make a spare 6) and add bottom oil to the ginger and garlic cooker, to the wine and to the sauce. 7) Add a proper amount of water, then salt, smelt, sugar, vinegar. (Note: This dish is mainly salty, tastes like sweet, sour, don't be sweet.)
Recipe Recommendations
- Cod meat 300g
- carrots 50g
- green pepper 100g
- salt a little
- starch appropriate amount
- eggs a
- cooking wine a little
Steps for Flying fish
1
First, cut the cod into fish2
Carrot, pepper cut, spare。3
I'm going to add a good piece of fish to the salt. Down4
And then you add a proper amount of water, starch, egg grabs evenly5
Fill it up in the pot, when the temperature is 50 or 60, and when the smoldered fish are evenly fed into the oil, they'll be replaced by gold6
Another pot, a bottom oil, an onion-cooked cooker, a wine, and a ration。7
Add a proper amount of water, then salt, smelt, sugar, vinegarFlying fish Make Tips
1) This dish is old and tastes mainly salty, with a little sweet, little sour, not sour. 2) The thick, plentiful level of 3) is accurate and cannot be too high or too low to be 4) and the fish bands that have been fried cannot be “groaned” in the soup juice for long, otherwise the fish bands lose their flaccidness and taste and affect the quality of the dishes. 5) The proportion of soup is appropriate and the thickness of the pickle is appropriate. 6) Other vegetables may also be used for the preparation。