Fried pit fish
By VicentaLakin
Pocket fish are the products of small rivers in the mountains, and the flesh is thick and the spices and the peppers are more distinctive。
Recipe Recommendations
- Shankengyu 200 grams
- oil appropriate amount
- salt a little
- flour a little
- pretzel a little
- salty fragrance
- fried
- ten minutes
- ordinary
Steps for Fried pit fish
1
Scratching the pits clean, squirting the salt with the right amount of salt, and spreading a little flour。2
The boiler heats up a little bit of the oil, so that the fish in the pit is slowly fryed。3
Fried to two sides, with a little pepper salt coming out of the pan。