Slutched fish
By VicentaLakin
I can change the pattern because I've had more fish. The part of the belly of the fish that used to be cut open with scissors, although clean, was affected in shape, then the belly turned out and the whole fish looked like shit. I like it all in line, so I figured out a new way. Cutting the fish with scissors into the same length, then stabbing the fish in the stomach with their fingers, both removing the internal organs and the perimen and keeping the pieces intact. If you want the fish to dry up, you'll need the right oil, not vegetable oil, but pig oil
Recipe Recommendations
- fish-flavored
- burn
- half an hour
- ordinary
Steps for Slutched fish
1
(a) Cleaning up with fish, going to the cheeks and cutting into the same length
2
(a) Four-to-five cleavers on each side, which are easy to taste, with a small amount of salt, wine, ginger silk, and a light hand flipping for five minutes to remove the fish smell
3
Clean up the pickles' soup, and put the fish code on a plate to dry the surface and can be turned over once
4
While there is still a little bit of humidity in the fish section, an ordinary flour is dropped on the surface of the fish so that the skin can have thin flour
5
I used it to make a pot of pig oil, and some of it was left on the bottom, and the pork-coated fish was more fragrance than the vegetable oil; and if it was not, it would be delicious
6
(b) Put the fish code in the pan, and the medium- and small-flammation will fry both sides to yellow because the front is dry and the fish will not be broken at all at this time
7
(a) Scatter a little salt on the basis of taste, draw a little bit of fluff, screech a little bit of sugar, take a little bit of vinegar, two eight-points, half-onion, heat, boil
8
Turn the fire, put the lid on, and cook it for 10 minutes。Slutched fish Make Tips
1. Select ribbonfish with a shiny surface, firm flesh, and no damage; if the meat appears dull or dark, it indicates it has been stored for too long, so do not choose it; 2. White sugar is added to this braised ribbonfish to enhance the flavor, while vinegar is used to remove the fishy smell; if you prefer a sweet and sour taste, you can increase the amount of sugar and vinegar.