Squidfish

By VicentaLakin

Squidfish
Black fish is a rare species of fresh water and, in the name of “precious fish”, is a high-quality, nutritionally comprehensive, meaty health care that has always been seen as a supplement to the rehabilitation of the sick and the old and the young. Black fish, with a high meat rate and no interferocity, is one of the best fish products of all ages. For every 100 grams of fresh fish meat, 19.8 grams of protein, 1.4 grams of fat and 1.2 grams of sugar have been determined to be typical high-protein, low-fat health foods. It tastes good。

Recipe Recommendations

  • black fish meat 250g
  • onion 10g
  • Jiang 5g
  • pepper 2g
  • starch appropriate amount
  • egg white a little
  • yellow wine 5ml
  • water starch a little
  • salt appropriate amount
  • peanut oil 30ML
  • liquor a little

Steps for Squidfish

  • Make Squidfish step 0
    1
    Black fish take out the organs, and the scales are washed。
  • Make Squidfish step 1
    2
    Take out the fish bones。
  • Make Squidfish step 2
    3
    Take off the skin, get the fresh meat。
  • Make Squidfish step 3
    4
    Make a piece of fish。
  • Make Squidfish step 4
    5
    And put onions of ginger, pepper, starch, a little eggnog。
  • Make Squidfish step 5
    6
    Grab the pickle for 15 minutes。
  • Make Squidfish step 6
    7
    In the pot, light oil。
  • Make Squidfish step 7
    8
    Put it in the ginger pan。
  • Make Squidfish step 8
    9
    Picked up fish chips。
  • Make Squidfish step 9
    10
    The fire went up and turned the fish。
  • Make Squidfish step 10
    11
    With a little white wine, salt and fire。
  • Make Squidfish step 11
    12
    A little bit of starch, a little bit of fire。

    • Squidfish Make Tips

    Stir fry on high heat during frying.
    Add appropriate amount of rice wine when marinating to remove the fishy smell.
    Add white wine when frying to increase the aroma.

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