Dried fish
By VicentaLakin
In the New Year's, my sister gave a box of fish, more than 20, which was basically narrow, as if it were five wide. Actually, we're actually more comfortable eating narrow-banded fish. My sister said that while the narrow ones are delicious, it's the money that is spent on broadband fish, and the merchants are so full of shit. We have decided that we will never buy a box of fish in bulk。
Recipe Recommendations
- swordfish art. 4
- ginger slices appropriate amount
- onion appropriate amount
- cooking wine 1 tablespoon
- salt appropriate amount
- shisanxiang appropriate amount
- salty fragrance
- fried
- three-quarters of an hour
- simple
Steps for Dried fish
1
Annually, approximately 78 items were eaten in the course of the year, with a remaining 10 days left, which remained frozen outside. The temperature in the north-east had recovered significantly, and the large natural refrigerator outside the room had not been stored and had been processed at once。
2
Take the fish to the end, cut the fins on the back, clean up the internal organs, cut the parts, and dry the water。
3
A small proportion of the fish is taken with onions of ginger, 13 fragrances, wine, salt, mixed for an hour or so, which can be doubled once or twice。
4
It's hot and hot. It's not too much. It's about 50% hot. You can use the kitchen paper to suck out the surface water. I control the water and blow it up directly. It's gonna blow up a little bit. Just be careful not to burn。
5
Small and medium fires are slow to explode, and can be turned over in the middle until it's a little brown and yellow on the surface of the fish, at which point the fish is full and very sweet。
6
You can take the extra fat with kitchen paperDried fish Make Tips
I blew up a small plate of about four fish. I can't do anything else after I've blown up the oil with the fish, so I don't use much oil. I don't want to lose the oil with the fish three times。