Cornfish
By VicentaLakin
Recipe Recommendations
- grass carp art. 1
- Ginger powder appropriate amount
- liquor 1 scoop
- salt appropriate amount
- edible oil 100ml
- corn starch 20 grams
- custard powder 20 grams
- Fresh fruit orange beverage appropriate amount
- Shanghai green the 2
- white granulated sugar 1 scoop
- sweetening
- fried
- an hour
- senior
Steps for Cornfish
1
Buy a grassfish from the fish bowl and clean up the scabs and abdomen。
2
Cut the head and tail。
3
Scratch the fish in two。
4
Cut the fish sting with a knife。
5
Cut one side of the fish in two。
6
1 cm apart from the ground with a knife (fish skin cannot be cut)。
7
The fish tablets are then rotated at 90°C horizontally by one centimetre cutter。
8
It's the look after the fish are cut apart。
9
Preserve juice: Brush in the bowl, white wine, salt and ginger。
10
Put the juice in the pot and make the fish a half an hour。
11
The bowl is filled with egg clears, and the fish tablets are covered with venom and soaked with starch。
12
* Prepare corn starch and cheese and mix it evenly。
13
The fish are covered with powder everywhere。
14
Pick up the boiler。
15
It's 50% hot to fry fish。
16
When the oil is 60% hot, blow up the fish chips again。
17
It's a good look for fish。
18
Prepare two blues in Shanghai。
19
I'm going to go to Shanghai with my hands and cut out corn leaves with scissors。
20
Combination of grain leaves with cornfish。
21
Put a proper amount of fresh orange in the pot。
22
Add white sugar。
23
Add starch。
24
The fire broke。
25
Pour orange juice over cornfish。
26
The finished chart。