Fried Ribbon Fish
By VicentaLakin
It's easy to cook fish with the usual ingredients (white pepper powder, wine, ginger onions, fish skins) and it's used to pick up the smell without the need for flour and egg starch, with a little oil without sticky bottom pans, with two sides of butter
Recipe Recommendations
- hairfish segment 500G
- salt a little
- cooking wine 2 tablespoons
- green onions half a
- Jiang 3 tablets
- white pepper 2g
- corn oil appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Fried Ribbon Fish
1
A proper amount of fish is taken, the inside and out is cleaned and the skin of the fish is scraped lightly。
2
The silver part of the fish can be removed (some friends say that the skin is nutritious or not, depending on personal habits)。
3
Onion ginger, salt, white pepper, wine。
4
Pumping is even, covering the skin-skinned membrane, salting the fish for more than three hours or one night (pre-cooking the fish surface with paper in the kitchen to prevent the spilling of the oil)。
5
The level of oil is almost equal to the height of the fish。
6
It's 70% hot, so don't flip it, wait till you're colored。
7
Turn over, get caught in the fire, get the gold on both sides, get the oil out and shut the fire。
8
It's simple, it smells better。Fried Ribbon Fish Make Tips
1. Fried larvae are recommended to be used directly, with no sticky pots, and to operate well, to do more than half the work. When you're cooking fish, don't flip it too early, it's fragile, wait till you're completely colored! Before the frying of the fish, use paper in the kitchen to sip the surface of the fish so as to prevent the oil from coming out, burn, remember