Back to the fish chips
By VicentaLakin
The casserole is a representative of the canteen. Porkback is a combination of casserole and casserole. The way to hang the fish, blow it up and make it taste good. Very special。
Recipe Recommendations
- grass carp a
- green pepper second
- celery a
- garlic appropriate amount
- celery a
- eggs second
- ginger appropriate amount
- douchi a spoonful
- soy sauce a spoonful
- flour a spoonful
- starch a spoonful
- chicken essence a little
- spiced powder
- salt a little
- bean paste half a spoonful
- salty and fresh
- fried
- ten minutes
- simple
Steps for Back to the fish chips
1
Buy fresh grassfish to split. Put the fish into thicker fish. If it's thin, it'll blow up in a minute, so we're going to have to wash it a little bit thick。
2
Let's make pasta now. Flour and starch are on one to one. Add five perfumes and salt. Two eggs and salad oil. Give it a hard mix。
3
The peppers and the celery are washed, a little bit of a firework。
4
Make this yogurt. On it。
5
The chopstick picks up a piece of fish. It's covered in a thick layer。
6
A little more salad in the pot. The smallest fire starts blowing up this fish. When we're done, we're ready。
7
A piece of that medicine was hanging, and it was put in one by one. Well, blow it up to two sides, turn it into a fire and blow it up again
8
Leave oil on the bottom, put it in beans, put it in ginger and garlic. The smallest fire, the fragrance turns into fire. Put it in the bean petal sauce and make it smell。
9
We put the fish in. And the fish is very thin, so let's not use the spoons to get right, to shake the handle gently, to make it evenly warm。
10
Put in a proper amount of raw smoke。
11
I'll put in pre-made peppers and celery. I'll just put the chicken on and fire twice。
12
Very delicious。Back to the fish chips Make Tips
That fish must be put in the pan in one piece. And you're gonna blow it up. The fabric inside is adapted to its own taste. They're very young, so we can match them when we have to。