Red-fried fish
By VicentaLakin
The small amount of flesh and tenderness of the fish, which, after freezing, is not much different than fresh gas, allows people in the interior to enjoy the benefits of the sea at any time. Because of the environment, I grew up eating frozen-banded fish, and the most that I've eaten in decades is red-banded fish, so I've tried all sorts of ways. It's a good way to wrap up eggs today. Fish and eggs. It's just a fry。
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Red-fried fish
1
The fish are naturally unfrozen。
2
Go to the end, cut the fins, cut the same size, and to keep the fish chunks intact, the intestines and the blackness in the abdomen can be stabbed with a spoon handle. Out, the surface of the fish is not deliberately scratched, it is rich in egg phosphorous and unsaturated fatty acid; two knives can be drawn on the thick part of the fish, which is easy to taste。
3
A little bit of salt mixed with wine and 10 minutes of salt。
4
This year's onions are a little expensive and unattainable。
5
The two eggs were scattered and the fish were dipped in egg fluid。
6
The bottom pan is filled with oil, the fire is heated, and the fish with the egg fluid is placed in the pan, and the fish is brought into the pot without turning。
7
We'll turn back at the bottom, and we'll fry the yellow。
8
Pumping raw, soy sauce, salt, garlic, ginger chips into the pot, adding a bowl of water, with a lid on the lid and a little fire in it for 20 minutes。
9
It's a red-burned fish, and it's still freshRed-fried fish Make Tips
1. Fried with fish-covered egg fluid up to two sides of the gold yellow, and fresh and unscathed fish, which adds to the smell of the egg; 2. The sauce can be adjusted as desired。