Fried dragonfish
By VicentaLakin
They're fine, they're unold, they're unsavory. The processed willows are boneless and more easily cooked and eaten, which can be evaporated, fryed and made into hot pots, or made into water-cooked fish, sourfish and scavenger chips. They are nutritionally rich, tasted, easily digestive and more suitable for the elderly. This time, the original fragrance of the dragonfish is simple, easy to operate and freshmen can eat well。
Recipe Recommendations
Steps for Fried dragonfish
1
Frozen fish willows in the form of bones, take out a piece and unfrozen at room temperature。2
The unfrozen willows are wiped with kitchen paper towels。3
The starch is mixed with the chicken powder, painted on both sides of the willow, and made for about five minutes. The use of chicken powder, rather than salt, is not accompanied by excessive dehydration of fish, which affects taste。4
Eggs with salt, spread。5
Put the pickled willows in the egg drop。6
Roll in the bakery and shake the extra。7
Hot pot oil, put the fish wills on the ground, not sticky pots, fire the fire first, and fry one of them to the usual。8
When one of them boils, he turns his face, and he'll fry it in gold on both sides, and he'll burn it in his heart until he's seven or eight。9
The fire ended, and the two sides made a little frying, so the surface was soft and the top color was better. Then it will pop up and remove the oil from the suction paper。10
Squeeze on sweet sauce or ketchup。Fried dragonfish Make Tips
1. On the purchase of dragonfish: a whole piece of fish willow with a clear texture, a natural colour, a strong flesh and a full and thick shape. 2. With regard to the eating of dragonfish, there are many different ways to eat because of the lack of taste, the long cooking and the lack of fish thorns. They can be evaporated, hot pots made of sourfish or water boiled fish, fried fish willows, or distilled fish chips. 3. Storage: Sealed, under 18 degrees cooled, and not repeatedly unfrozen。