Dried fish
By VicentaLakin
Dried fish are made to select smaller species, so that after the blasting, the surface is softer and the fish is tender. In order to ensure this taste and effect, the key is the main material's “protective layer”, that is, the dead end, which uses the first powdered, then hung-out treatment method, which works very well。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dried fish
1
Remove the little fish from their organs and wash them。
2
Onions of ginger, salt, pepper powder, white wine mixed and salted for 10 minutes。
3
The salted fish is covered with a single dry starch on both sides and will remain in place for five minutes。
4
Put a layer of watered starch on the fish。
5
It's made in a hot, hot pan。
6
The fire was made for about two minutes, and it was made to the surface of the surface。
7
Pick it up, put it on the suction paper。
8
Then load the disc, and you can taste it at the table。Dried fish Make Tips
1. Because of the small size of the fish, the effect can be achieved by blowing up to the surface in a stereotyped colour. 2. Water starch is made of corn starch plus water。