Fry fish
By VicentaLakin
It's like this fish is called a dragonfish, and it's not sure, but it's just a piece of fish. It's better not to steam a frozen piece of fish, or the tissue will be loose, and it'll fry and fry with salt。
Recipe Recommendations
Steps for Fry fish
1
Fish blocks unfrozen to room temperature
2
(b) Set a large bowl of fish and fresh water, which is barely faceless, with a small spoon of salt, which is slightly mixed, and 30 minutes still
3
When the time comes, dry the water with kitchen paper, then put one-two spoons of salt in the basin, one-two spoons of pepper powder and one spoon of white wine, with a smooth mix of hands
4
One egg from another bowl, evenly distributed, and full of egg fluid from fish
5
And pour another bowl into a cup of bread, and fill the whole piece of fish with bread
6
(b) Open the oil pan and blow it to light gold and yellow with slow fire
7
RAISE THE TEMPERATURE OF THE OIL, HIT THE FIRE, THEN BLOW UP THE FISH TO THE DEEPER GOLD. ENJOYFry fish Make Tips
First, salt water soaks can remove the odour of frozen food, or binds material tissues; second, if the food is not cooked after the blow-up, the outer skin is more condensed by rebreeding; and third, the spoons, spoons and cups used by pens in any food such as cooking, baking, etc., are used internationally, not the spoons and cups that we normally use in the home or in the dining room to fix the drinks and load the food。