Pinefish

By VicentaLakin

Pinefish
It's sour sweet, it's beautiful, it's real

Recipe Recommendations

  • grass carp
  • eggs appropriate amount
  • cornflour appropriate amount
  • salt appropriate amount
  • tomato sauce appropriate amount
  • white sugar
  • red Zhejiang vinegar appropriate amount
  • cooking wine appropriate amount
  • Jiang appropriate amount
  • onion appropriate amount

Steps for Pinefish

  • 1
    Get the fish to the tablets and the gills, and wash the organs
  • 2
    Get the fish out of the larvae, keep the head of the pine fish, then chop it off the bones, get the fresh meat, keep the tail
  • 3
    The skins of the pure fish will continue to go down straight down to the skins of the fish, making it a diamond-shaped blade, making 10-15 minutes of salt, wine and extraction for use。
  • 4
    Take eggs and leave eggs on the fish, and make dry powder, so the fish will be covered in powder
  • 5
    When the frying pan is on fire, when the oil is hot and 5-6 is hot, holding the fish tails with your hands, shaking the extra powder, pouring the fish from the top down in the pan, setting it down, blowing the fish tails up to the surface of the oil, blowing them up into the pots, blowing them up to the yellow, making the tar platter for use while the guacamole is ready for use, and the fish head dry powdering up to the table
  • 6
    A boiler with a bottom oil pouring into tomato sauce, a big bubble pouring in white sugar, a little salt, a little salt, a little water powder, a little oil, and a pot pouring on fish。

    • Pinefish Make Tips

    The process map was not taken and the steps were detailed. Swordwork is more demanding。

    Recipe Categories

    Recipe recommendation