Onions fried fish
By VicentaLakin
Inks dry is a dry product of the processing of fresh ink fish from molluscs in the oceans. Ink fish are rich in proteins, fats, inorganic salt and carbohydrates, and tastes good。
Recipe Recommendations
- dried cuttlefish a
- onion a
- chili a
- ginger a
- garlic 2 cloves
- onion a
- peanut oil appropriate amount
- soy sauce a spoonful
- soy sauce half a spoonful
- salt half a spoonful
- chicken essence half a spoonful
- cooking wine 2 tablespoons
- oyster sauce a spoonful
- salty and fresh
- fried
- ten minutes
- simple
Steps for Onions fried fish
1
The ink fish dry is immersed with water for three hours, so don't do it too long。
2
The ink fish dry, clean, remove the hard bones (the Chinese medicine “seagull”), tear the skin off, and cut into small pieces。
3
Burn some water in the pot, a spoonful of wine, a few gingers and a fire。
4
The water went down to the ink fish dry, and again burned and boiled for a minute. Get it out and clean it up。
5
Prepare food. Onion slices, peppers. Ginger and garlic slices, sliced in white。
6
Get the kettle oil, the greasy smell。
7
Roll in the ink, roll a few。
8
Plus a proper amount of clean water。
9
A spoon of wine, a spoon of raw wine, half a spoon of color。
10
Scramble, cover, boil for two minutes。
11
Roll in chili and onions, evenly。
12
Pour a spoonful of pelican oil and fire it for a minute。
13
The fire gathers juice, half a spoon of salt and the fine taste of chicken, soaks onions and evens. There's already a taste of spices, so salt is either less or less。
14
The finished product. The salty food, the onions are delicious, the inks are chewy, the more they taste. A friend with a bad tooth has to use a high-pressure pan to dry the ink before it's fired。Onions fried fish Make Tips
Bufffish must not use hot water while drying up, so the smell of dry fish from bubbles is strong。