Hot fish
By VicentaLakin
Recipe Recommendations
- Canadian female capelin a pound
- ginger a little
- shallots a little
- coriander a little
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- onion appropriate amount
- sugar appropriate amount
- flour a tablespoon
- Jiang appropriate amount
- cooking wine appropriate amount
- fish-flavored
- fried
- ten minutes
- simple
Steps for Hot fish
1
A pound of fish。
2
Cut it out of the stomach with scissors, take out the herring and the intestines, clean it up。
3
Put it in a big plate and join it; salt, raw, sugar, pepper powder, a large spoon of ginger onions, a ginger onion, evenly caught, pickled for 10 minutes。
4
In 10 minutes, the water from the pickle will be poured out。
5
A big spoonful of flour so that fish can stick to a thin layer of flour。
6
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot. I split two pots。
7
Try not to flip. It's always hot, fish can't wait to fry slowly, before the fish drys up。
8
A full plate of fish, with some onions and fragrance, ready to eat。