Back to the fish chips
By VicentaLakin
A fish eats thin, spicy fish chips。
Recipe Recommendations
- silver carp 1600 grams
- green pepper 4 pieces
- garlic sprouts 2 pieces
- rapeseed oil 1/3 tablespoon
- cooking wine 3 teaspoons
- starch 3 teaspoons
- Spicy fish base 2 teaspoons
- salt 1/4 teaspoon
- pepper 1/4 teaspoon
- MSG 1/4 teaspoon
- eggs 1 piece
- laojiang a little
Steps for Back to the fish chips
1
Cut three slices of the white twig, cut out of the insides, take a piece of fish and cut the thicks of the abdomen, wash the tar and then put salt, pepper powder, wine grabs up and grabs it evenly。
2
Pepper cut, garlic cut, old ginger cut。
3
(b) Oil to forty-fifty percent of the heat, and fish in the fire
4
Fish tablets were stymied and oil to 80-90 per cent heated fish tablets to the soak。
5
(b) The pouring of excess oil and the fragrance of spicy fish under fire
6
Pumping fish
7
Slip it and get it out。
8
Creaming of ginger, pepper, garlic saps
9
(b) Fish tablets, smelts, rinds
10
You can get out when you're even。