Duck cornfish
By VicentaLakin
It's a nice mouth
Recipe Recommendations
- carp art. 1
- corn starch 200g
- salted egg yolk of 3
- eggs a
- salty fragrance
- fried
- half an hour
- senior
Steps for Duck cornfish
1
Clean up the fish。2
Remove the fish head and split the fish with a knife along the middle bone。3
The abdomen cut the fish out, leaving two pieces of pure fish。4
Put a cross knife on the fish, cut the skin but don't snap。5
The fish meat will be immersed twice with cold water and then drip wine, ginger onions, and immersed for three minutes。6
Ducks, egg and yellow。7
An egg to split。8
The pan has a small amount of oil and heat, has been poured into the egg fluid, has been spread out, has turned off the fire for its natural maturity。9
Put out the egg skins, roll them up and cut them like corn shavings。10
The fish is taken out, dried with kitchen paper, then placed corn starch in a plastic bag, placed in it, squeezed in the plastic bag, shook in the plastic bag, so that the fish is covered with corn starch。11
Shake off the extra starch。12
The powdered fish remained silent for one minute, feeding the fish a little starch。13
It's 50% hot to fish and the first blow-out is made。14
A controlled oil is extracted, waiting for the oil to warm up to 70% of thermal rebuff, and then the gold and yellow precipitous corn rods。15
A little oil is left in the pot into the crushed duck egg yolk, and when it's full of foam, it's put in the fried fish。16
Let the fish cover the egg yolk。17
Make corn peels out of raw leaves, and corn beards out of eggs。