Fry fish
By VicentaLakin
It's been a long time since my mother learned it. Fish scavengers are bone-producing glacials of fish-real cortex, rich in proteins, calcium, iron, zinc and multiple vitamins, and are known as fish scavenging proteins. The masts contain more fish fat and have the effect of enhancing brain memory and slowing cell ageing。
Recipe Recommendations
- fish scale appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Fry fish
1
It's carp's scavenger, which washes it to the right amount of wine, salt, evenly。
2
Add a proper amount of starch, and I'll add corn starch, all the others。
3
The boiler is so hot that one second of the mast is made (in two stages) and the fire is adjusted to the condition of the blast。
4
And the other half of the fish will be blown up。
5
It's a double-blasted finished-up color of gold, and it's soaked。