Fry the yellow fish
By VicentaLakin
Little yellow fish are stubble, strong meat, good taste, high appetite and nutritional value. It is better to fry than to fry, and it's so sweet and soak, and it's better to chew, drink and eat, and the whole family's love。
Recipe Recommendations
- small yellow croaker 1 box
- oil appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- flour a little
- salty and fresh
- fried
- ten minutes
- senior
Steps for Fry the yellow fish
1
Little yellow fish unfrozen, clean. It's a three-way yellow fish that goes to the top, gills, girds, and normally washes, and if you're as concerned as I am, cleans up again, removes the black membranes from the belly and head, which I think is the key to the fish scab, and then wash them again and again with water。
2
Onions go to wash their skins clean, take larger containers, and put them in clean yellow fish, with onions, ginger silk, a little wine, a little sauce, a little pepper powder. The yellowfish also need to put onions in the belly, which is more delicious。
3
This little yellow fish was salted before it came in, so it was not salted when it was salted, but only a little soy sauce, and I ate it just fine. If you buy a little yellow fish without salt, it's salted。
4
The pickled little yellow fish is taken out, a proper amount of flour is added to the plate, and a light layer of flour is drawn。
5
A proper amount of oil was added to the pot, the fire burned to 50-60% heat, and a small yellow fish filled with flour went down to the fire and slowly dried up。
6
IT'S ALL RIGHT。
7
Get the yellowfish, control the oil, load the plate。