A fried fish tail
By VicentaLakin
Dragonheads are alias: fish, waterfish (Kennan), dog, fish, shrimp, tap, silkfish, nine bellyfish。
Recipe Recommendations
- sea dragon art. 8
- ginger powder appropriate amount
- white pepper appropriate amount
- cooking wine 1 scoop
- salt 2g
- starch appropriate amount
- bread crumbs appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for A fried fish tail
1
Dragonfish eight。
2
Remove the organs, cut the fins, clean up。
3
cut open from the middle of the fish and leave only fish tails (fish can stew with gravy tofu, very beautiful, and a fish can taste better than a fish can eat). a little ginger powder, white pepper powder, a spoonful of wine, 2g salt, pickled 15-20 minutes。
4
Pick it up and pour it in the bowl, grab the tail and let the fish roll around in corn starch。
5
Scrambling in a broken egg fluid。
6
Squeeze some bread, press it with your hands。
7
All done。
8
About 50% of the boilers are in the pot, and they're made of gold and gold。
9
Use kitchen paper to suck out excess grease when you get out. Cracky skin, fresh meat。