Blow up the saloon

By VicentaLakin

Blow up the saloon
With a soft, soft heart under the fragrance of fried fish, which is essential for the rest of the year, fish are also the basis of red fever and vinegar. They are called halibut, flat, fine, tasteful, protein-rich, small pricks, especially for the elderly。

Recipe Recommendations

  • Piaokou fish 1500 grams
  • flour 100 grams
  • eggs one
  • water 100 grams
  • salt appropriate amount
  • onion a little
  • Jiang a little
  • pepper a little
  • aniseed a little

Steps for Blow up the saloon

  • 1
    The saliva washes first with water, removes the intestines and gills, then removes the scabs, onion slices, ginger slices, clean fish soaks the right amount of salt, puts it in onions, ginger chips, peppers, big pickles for 20-30 minutes
  • 2
    The flour takes 80 grams, adds 100 grams of clean water, mixs it evenly, then hits an egg, mixs it evenly, makes it egg paste
  • 3
    I'm going to pour wet noodles into the fish, I'm going to mix them with chopsticks, I'm going to put 20 grams of dry flour on the fish, and I'm going to mix it up, and I'm going to make it look like a map, so that the fish will have a thin layer outside, and it won't separate the fish from the outside because of secondary processing, such as sugar vinegar
  • 4
    The pot is filled with a proper amount of oil, and when it's 60% hot, it's filled with fresh fish
  • 5
    When the fish rises, the fish is picked up with a spoon, and the oil is controlled on the one hand and the temperature on the other
  • 6
    When the oil warms up, the fish will be blown twice in the pan, so that the fish will be naturally beautiful, so that the fish will remain thin and tender inside
  • 7
    It's a good choice if you need sugar or red fever。
  • 8
    It smells good。

    • Blow up the saloon Make Tips

    Fry fish must be warm, not too hot, easily impregnated, or eggs without wet pasta. Clear

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