It's a fish
By VicentaLakin
Do you smell the smell?
Recipe Recommendations
- crucian carp art. 2
- celery powder appropriate amount
- Soak red peppers appropriate amount
- pickled ginger appropriate amount
- Pleione one
- onion appropriate amount
- corn oil appropriate amount
- cooking wine appropriate amount
- Pi County Douban appropriate amount
- soy sauce appropriate amount
- white sugar a little
- balsamic vinegar a little
- water starch appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for It's a fish
1
Scratch two fresh fish。
2
Get the ingredients ready. Be prepared for pickles: salt, ginger chips, onions, white pepper powder。
3
Scratch is to be emptied, rinsed, ginger chips, onions (also in the belly of the fish) emptied, then pellets of white pepper, salt is to be plastered all the fish inside and out, and pickled for 20 minutes。
4
In the pan, you have to get corn oil, dry the fish with kitchen paper, make a little flour (the flour is not starch), and fry it on two sides to yellow。
5
A boiler is also taken to an appropriate quantity of corn oil, which is put in soybean petals, peppers, ginger and garlic。
6
Add a proper amount of clean water and add soy sauce and a little bit of white sugar. The water's halfway through the fish
7
Put them in the fryed fish, and make a little wine, and then burn them slowly to the ground。
8
Get the burnt fish out of the plate。
9
Put the chicken in the fish-burning soup, and the celery's tails are mixed。
10
And then add vinegar, onions, water starch。
11
When the fish soup boils and the juice is lit, the fire is shut。
12
Just pour soup on the fish. You can put onions and spices on the table。It's a fish Make Tips
When making this dish, white sugar and balsamic vinegar only serve to season, just add a little. Because it is home-cooked, not sweet and sour or fish flavor, you cannot taste obvious sweetness and sourness in the soup. When frying the fish, dry the water on the fish and pat on a little flour to keep the skin from breaking. Don't rush to turn when frying the fish. After frying it, turn over and fry the other side. In addition, I personally think that flour has better anti-stickiness than starch.