Dried fish
By VicentaLakin
There are often articles on whether to use flour or starch for dry-dried fish, which are not really relevant and can be done as they please. The surface of the fish is soothing with flour, while the sodium is soaked with it, and there is no difference between good and bad. If you want to blow up the fish, it's gonna blow up. Not only is the fried fish smelling like cocoon, but it can chew it。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dried fish
1
Cut the tail and fin of the fish, remove the internal organs, and clean the inner membrane completely; the black membrane is for the collection of toxins, the more black it represents and the more bitter it is, so it has to be removed; and cut the 5 cm long section
2
Ginger twirl, the proper amount of wine will be mixed with the fish and ginger twig for 15 minutes
3
(a) A spoonful of five fragrances and a small amount of salt in ordinary flour, evenly mixed with chopsticks
4
(b) First the fire, half the boiler with a small pot, then pour the flour into the fish plate, which will soon be covered with a thin layer of flour because of the immersion of the wine
5
The chopsticks are inserted into the oil pan, and there are more intense bubbles around the chopsticks and the temperature is appropriate
6
The size of the fish in the pan, the size of which is similar, is to be prepared by a fire, which is not to be flipped with chopsticks, which is to be reduced and hardened before being flipped, so as to preserve the integrity of the fish; until the surface is yellow, the rest of the fish is burned in the pan; and when the fish is recovered, the fire is 10 seconds warm, the whole fish is blown back into the pot for 10 seconds, and the fish is crucified。
7
The fragrance of fried fish skin can even be eaten by stings。Dried fish Make Tips
Instead of the big ones, they choose the canoes, which are fine and tender; a little salt is mixed in the flour, and the fried fish tastes good; the fish with the flour is not spread long enough, and a thin layer is allowed into the hot oil pan; and the sweeter after the blow。