Fried Ribbon Fish
By VicentaLakin
It was thought to have missed the spring fish, and this year, it would have been a very long season for the fish, which was one of China’s four seas in September and November. A long time ago, Uncle Bo introduced the "Cleaned Ribbon Fish" approach, which brought in another family, which is closer to the coast, to bring in the "Dry Ribbon Fish"。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- simple
Steps for Fried Ribbon Fish
1
Bringing fish into the belly and the black membrane can also tear down fish fins to reduce fish pricks (but not) and wash them and dry them。
2
Slicing knives with fish bands, with ginger chips, wine, salt salt for half an hour。
3
Combine starch and water with hot oil。
4
The oil warms up and turns into a fire, and the fish is covered with starch water, and then they boil。
5
When you're in the middle of it, you turn it over, so you don't spoil fish and affect the whole beauty。
6
We'll fry the fish up to two sides of the gold and get out of the pan。Fried Ribbon Fish Make Tips
1 When hot oils are used, a proper skiing pan may be used to prevent adhesives from being carried with fish. 2. The powdered water shall be thinner than thick. 3. If you don ' t turn over while you're cooking fish, you can use chopsticks, which is more appropriate than a pot shovel。