Fried horsefish

By VicentaLakin

Fried horsefish
In April, the paorpoise was flat, and in May, the porpoise was fine. This is the example of the Xinyang Su-yang Postbook, which says: "Silver as silver, sweet as taste, silver assorted as tails, in between." The ponyfish, also known as the ponyfish, is well-nourished, has a particularly good taste in the tail, is cheap, is full of flesh, is stubble and tastes so tender that the folk have the praise of the “standing, sea ponyfish”. I'm here to teach you how to do it. Horsefish

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Steps for Fried horsefish

  • 1
    It cuts the ponyfish, cleans it up and drys it
  • 2
    And when you're dry, you put it in the plate, you spray it with a proper amount of salt, you rub it evenly, you pick it up for half an hour and you eat it
  • 3
    And then he cut the lemon in half, squeeze out the lemon juice and put it aside
  • 4
    Then the hot pot, the proper amount of oil, and when the oil gets hot, you can put it in a good horsefish and fry it for a minute
  • 5
    A minute later, the ponyfish will be boiled to both sides by the fire, and then a little lemonade will be poured out in a minute. Pot
  • 6
    The final product is finished

    • Fried horsefish Make Tips

    Please choose fresh food, fresh, fresh, fresh water pouring a spoon of about 15 milligrams of fresh water from the pot so that the fish don't lose enough water to pick up the smell and don't use salt when they fry the fish

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