Precious tap roast
By VicentaLakin
Dragonheads are fine, with virtually no bones, except for the spine, and are suitable for a few people in the family who do not eat fish. I also prefer the pepper-saline tap. I didn't learn to go to the restaurant. I'll do it myself, save a lot of money. Ten bucks of tapfish has a lot more than a hotel
Recipe Recommendations
- Dragon-head fish 约500g
- dry starch appropriate amount
- salt appropriate amount
- onion appropriate amount
- cooking wine 1 tablespoon
- pretzel appropriate amount
- Jiang appropriate amount
- salty fragrance
- fried
- an hour
- ordinary
Steps for Precious tap roast
1
The headfish goes to the head, the intestines (the fish owner helped with the purchase), the fins are cut, the tails are cut in three parts (about 5 cm) and the inner membranes of the fish are removed and the leach is washed clean. Onion onions, ginger cutnery, salt proper, one spoonful of wine, and two spoons of starch are put together for half an hour to pick up fish。
2
Take a bowl and pour half a bowl of starch。
3
Two eggs in the bowl。
4
(a) Take a piece of fish and put it in the egg fluid, and then put it in the dry starch and roll it all over it。
5
Half the boiler is poured into the pot, burning to about 170°C, and the fish bands filled with dry starch are put into the oil, and when it floats, it will be blown to gold and yellow。
6
Get the tar out。
7
In the kitchen paper towels, suck out the oil, spray the tablets with pepper salt, or pick up another plate of pepper salt and eat it。Precious tap roast Make Tips
1. The recipe is prepared without any thought, and the food is unmeasurable and empirical, so it is written in proper order, and the spices are based on their own taste. It's only when the starch is run out. 2. The oil shall be hot and may be inserted into the oil with chopsticks, which shall be sufficient by small bubbles in a cloth around them. When a fish section is blown, leave it alone and wait until later, otherwise the starch may fall off。