Spicy fish
By VicentaLakin
I've made garlic chips once before. They're delicious. They're fresh. Now there's the smell of seafood, and I'd like to try it. It's so good, it's a little numb, but it's not smelly, and it's not smelly, it's smelly, and, above all, it's too cheap, you don't have to fix your own sauce, it's done, and the kitchen white can do it easily。
Recipe Recommendations
- Perch slices appropriate amount
- cucumber 1 piece
- Flammulina velutipes 1 handful
- millet pepper of 3
- coriander 2 pieces
- Jiang 1 small piece
- potato starch 1 teaspoon
- Flavor Delta Seafood Cold Soak Sauce 1 bag
- salt 1/4 teaspoon
- wine 1 tablespoon
- oil 1 tablespoon
Steps for Spicy fish
1
The main food mix。
2
Fish rinse, dry water, salt。
3
Add wine and brew。
4
Ginger, blend, pickle for 10 minutes。
5
Add potato starch and mix it. And a spoonful of oil。
6
The golden mushrooms are washed and cut to the roots, the fragrance slices, the millipelines。
7
A pot of water, a minute of golden needles and mushrooms, then pick up。
8
And then you burn the fish for a minute, and the color changes。
9
Seafood frost is about three times smooth and smooth。
10
In the fish tablets and the golden fungus bowl, soaked for about half an hour. If the room is hot, it can be packed with a membrane refrigerator。
11
Finally, the cucumber sliced the plate, so as to fit the gold and fish saps into the plate, with a cuisine and a little pepper。Spicy fish Make Tips
As long as there's no little thorns, the meat is tenderer. Strawfish, chain fish, bass, salsa fish, etc., I use. There are lots of places where fish chips can be cut, or where they can be sold. Just cut your own fish like me, practice more, don't cut too thin and break easily, and don't be too thick. Be careful not to hurt your hands. 2. Potato/fresh mackerel, which is lighter than corn starch. 3. The cucumbers, golden needle mushrooms, etc., can be used to match their preferences。