Fried Ribbon Fish
By VicentaLakin
Dried fish are simple, and the usual ingredients (white pepper powder, wine, ginger, fish skin) work. It tastes like pastry, with no need for flour, eggs and sodium, with little oil in the pot, and with two sides of gold, which eats memories of childhood。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Fried Ribbon Fish
1
Bring three fish, go to the end, remove the organs, clean up。
2
Cut the extra side of the side, scratch the skin light。
3
Fish cut, ginger onions, wine, white pepper powder, salt, evenly mixed, pickled for about an hour。
4
The kitchen paper towels were used before the frying and the extra juice was used to prevent the spilling of oil during the frying。
5
On the flat floor, not a little oil, with a temperature of 6-7 to heat, don't flip, and then turn over later, so that fish are not easily broken。
6
The whole trip was on fire, fried in gold on both sides, and the fire was turned off to control the oil。
7
It's a simple practice to bring fish platters, to spread a little bit of chili powder, to decorate with white sesame, to make fish with fried belts。
8
It's New Year's Eve, and I hope you'll all be happy。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