A casserole of fish
By VicentaLakin
A fish head buys a big flower in the market on the weekend, and it's good enough to eat it, at least four pounds; fish head is bad but it's fast without meat, but there's no point in eating the big fish body if it's hot enough to eat both of us for at least two or three days; so I thought about how to cook the chicken in the house, which is simple, but it's really good to eat the fish together
Recipe Recommendations
- Silver carp body art. 1
- edible oil appropriate amount
- onion a little
- cooking wine appropriate amount
- cornflour appropriate amount
- spiced powder appropriate amount
- Very fresh. appropriate amount
- white sugar 2 tsp
- salt 1.5 small spoon
- balsamic vinegar
- Jiang appropriate amount
- salty and fresh
- 焗
- half an hour
- ordinary
Steps for A casserole of fish
1
Feeders are prepared to wash the fish clean and dry。
2
Fish are cut big, a little more wide than their fingers, and onions are cut back。
3
Creams of ginger and fish are placed in a basin and are fed with salt, sugar, wine, chaff and very fresh sauce。
4
It's three to four hours of salting, and it's delicious。
5
The two-faced books of each fish are powdered and the halogen juice is not poured when the fish is pickled, and the back is useful。
6
The pan is hotted into cooking oil and placed in the powdered fish。
7
If you're in a fire, you can fry both sides of the fish and make gold。
8
Put onions of ginger chips and spices under the bottom of the pot and heat them up, when the casserole is hot, and then pour them into the halogen juice of the pickles。
9
Add a fire, fast fish。
10
The sound of the disease is becoming smaller, which means that the water in the casserole is drying up, and the heat is boiling and the scent is snorting。
11
Quickly follow the casserole around a little bit of the vinegar and go to the fragrance。
12
Before you go out of the pot, spill the fragrance and use the remaining temperature to further the aroma。A casserole of fish Make Tips
1. The thickness of the fish cut-off is moderate, the ease of fragmentation affects beauty, and the too thick is not easy to taste and the width is more appropriate than the finger. 2. It is essential to have fresh and fresh fish pickled, with a slightly longer period of time allowing the sauce to be better immersed in the fish, while at the same time feeding the bottom of the fish and eating its natural taste. 3. Fish is more mature than other meat, so don ' t be anxious to fry fish, make small and medium fires slowly, and when it is made of yellow, the fish is ready to eat. 4. The final casserole needs to be heated early and then put into the fish, so it can reduce the length of the platinum, and it can only take about two minutes to make the fish fragrance more delicious at the same time。