Fried gills
By VicentaLakin
I've recently bought a lot of mackerel, and it's really good to burn, and I've learned it with a big liner. Master told me about the techniques for handling and burning the mackerel. The mackerel is a freshwater fish, with large and small, hand-sized mackerel, which is more common and used to make soup or soyfish; it's the best-eating fish in seven or eight-twirth, but it's very fine, and we're willing to overcome it in order to eat. Salmons are of high nutritional value, containing 13 grams of protein and 11 grams of fat per 100 grams of fish and containing large quantities of minerals such as calcium, phosphorus and iron. The platinum is of high value, which is temperate, warm stomach feeding, irritating, swollen, and milking. We local women sit on the moon and we'll all have a bowl of fish. It's a little bit like the soyfish that was popular in earlier years, but it's a little more complex, and the fish that's burned out is so beautiful that it's the same thing that keeps eating chopsticks. Let's see。
Recipe Recommendations
- crucian carp art. 2
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- chili appropriate amount
- salt appropriate amount
- oil 约50 grams
- bean paste a small spoonful
- soy sauce 10 grams
- white vinegar 15 grams
- oyster sauce 15 grams
- chili sauce 1 teaspoon
- cooking wine 15 grams
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Fried gills
1
Prepare two gills, one of which is more beautiful at a time, to open the fish out of the back, to make the fish a piece, to make it easier to taste when it's made, and Krabs, to burn two at a time, to open it from the abdomen of the fish. Slashed the fish and then salted them in their stomach and mouth. This step can be prepared in advance, and it's better to have a pickle. In addition to salt, a little ginger. The salt is removed and the water on the fish surface is sucked out of the kitchen paper towels。
2
You can replace it with onions if you don't have them. The chili sauce can be used with pepper cutter sauce and with other chili sauce。
3
The next step is also important, as many of our friends will discuss the issue of fish frying, and we will talk about it today. Skin fish, like gillfish, whose skin is untreated, which is hard not to break, even if it's used without a sticky pot, so we don't have to go too far in pursuing the issue of the skin break, but the sticky pot is still going to be discussed, and certainly not the pot, because once the sticky pot, the fish are ugly and the cooking process is annoying. So the pot needs to be handled。
4
The problem is much simpler if it is not adhesive, because the nature of the pan is such that it is not adhesive and relatively operational. The common frying pan requires a boiler, oil in the pot, more oil on the side of the pot, more oil on the side of the pot, more oil on the inside wall, then heat it up, burn it to a very hot and oily state, pour it into the oil, then fry the fish with it, which is treated with this, and does not usually stick the pot. This process is sometimes repeated twice in the culinary language, which calls the process a “cutter”. I'm sure our friends who cook often have experience with it
5
And when we're cooking fish, we'll be able to use a bit of gingerbread. It'll work better. With this medium boiler, which is hotter, there is no coating in the pan, and after this treatment, the fish skin breaks but does not stick the pot. Don't rush it when the fish comes down, keep it hotter, then pick up the pot and shake it, and the fish will move in the pan, and then it'll be fine。
6
Turning over the fish, a minute later, and pouring vinegar along the pot, when the pot is hot and the vinegar that gets in is quickly blown away, the process can take away the smell of fish; then the wine, the stork oil, the soy sauce and the chili sauce, with a little sauce and water, as appropriate. And then there's the cooking process. The best three kinds of sauce here are white vinegar, neptunium and spicy sauce, so let's go get fresh and smelly。
7
The process of stewing can be covered, during which a pot needs to shake to avoid a sticky pot, but there is no need to roll over, if necessary with a spoon tow the soup up on the fish, and finally with a pot to collect the juice。
8
It's good to have the fragrances on the table, the peppers on the table, and even the pots on the table, even though the puffs are so real, they can wash less dishes。Fried gills Make Tips
To sum up, early pickles can make fish taste better, and it's too late for them to burn, and then put salt on them and give them a massage. Basic spices are used for bean petals, soy sauce, wine, salt, with three special additions: white vinegar, pelican oil and chili sauce. The Krabs tried the beef sauce, the pepper cutter sauce, the garlic sauce, but the overall taste was different, so they'll find out。