Water the fish
By VicentaLakin
I used to cook fish, I used to burn them straight, and today I'm going to change it. The choice is to end up in the middle of the intestine fish, which is fat and tender, and to save myself the cumbersome steps of cleaning up, which are for people like me who are delicious and a little troubled
Recipe Recommendations
- middle section of hairtail 400 grams
- chili of 2
- pickled pepper of 2
- carrots a short
- garlic 3 petals
- ginger 1 block
- soy sauce 2 tablespoons
- cooking wine 1 scoop
- salt 3 grams
- balsamic vinegar 1 scoop
- ordinary flour appropriate amount
- spiced powder half a spoonful
- cornflour 1 scoop
- steamed fish oyster sauce 1 scoop
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Water the fish
1
The water is filled with adequate salt and wine, and the fish section is soaked for a while。
2
Cut the extra fins and the uncleaned parts and wash the spare。
3
It's good to have a cleaver with the fish。
4
The slashed fish will be placed in the basin, with a spoon of wine, a proper measure of salt and vanilla, and a cut ginger pickle for about half an hour。
5
A little plain flour on the plate。
6
It's made with a flat layer of powder。
7
Put the little fire in the pot。
8
If you're two-faced, you can have a plate。
9
Put chili, pepper, garlic, ginger chips in pieces。
10
A little carrot cut to Ding。
11
Burn oil in the pot, fragrance ready for ingredients。
12
Add two spoons of raw smoke, one spoon of steamed fish oil, one spoon of vinegar, one spoon of wine, a proper amount of salt and sugar, and finally a starch。
13
Just put the fried juice on the cooked fish。Water the fish Make Tips
The watered fish, charred out of the water, the entrances melted and the tastes were endless。