Jell-O fish
By VicentaLakin
JELL-O IS AN UNUSUAL DISH, WHICH HAS APPEARED ON THE TABLE OF MANY PEOPLE. IT'S THE SMELL OF A MOTHER FROM CHILDHOOD TO AGE, AND IT'S THE SMELL OF HOME. WHY WOULD MOM LIKE TO DO FISH? ONE IS THAT FISH IS RICH IN DHAS, WHICH ARE NUTRIENTS FOR THE BRAIN AND CAN BE “COMPOSED” BY EATING MORE. THE OTHER IS THAT FISH AND FISH ARE FINE AND BEAUTIFUL, AND AS LONG AS THE SMELL IS REMOVED, THEY CAN EAT AS MUCH AS THEY WANT. THIRDLY, FISH IS CIVILIAN SEAFOOD AND, LIKE RADISH, POTATOES AND CABBAGE, EVEN THE MOST DISTANT INLAND AREAS OF THE SEA CAN TASTE FISH。
Recipe Recommendations
- sweet and sour
- fried
- half an hour
- ordinary
Steps for Jell-O fish
1
Bring fish to head, to tail, to remove the organs and fins, to wash them clean, but not to scrape the “silver fat” on the fish, and to dry the fish with kitchen paper. The fish will be cut to grow and a thin layer of starch will be put in front of the pot。
2
At 7 a.m., the oil boiler fryed the fish section to two sides of gold and made the spare。
3
HALF A BOWL OF FRESH WATER, A SPOON OF CUCU OLD VINEGAR, SUGAR, SOY SAUCE, AND CUCU WINE POURING INTO THE BOWL TO MIX UP。
4
Less onions of onions, ginger chips and garlic in the pots, pouring in well-cooked fish, pouring soup juice, covering the lid, burning it for 10 minutes, and collecting juice in the fire。