Your Highness, the fish
By VicentaLakin
It's the best way to make simple raw materials. "There is nothing but the true colour of the country, and when the flowers bloom, the capital is torn apart。
Recipe Recommendations
- grass carp art. 1
- ginger appropriate amount
- scallion appropriate amount
- lemon one
- dry starch appropriate amount
- red pepper
- salt 1 teaspoon
- cooking wine 2 tablespoons
- pepper appropriate amount
- sweet and sour
- fried
- an hour
- ordinary
Steps for Your Highness, the fish
1
Materials: Strawfish one, ginger, onion, lemon
2
Let's kill the grassfish, watch out for the aphids and the membranes inside the abdomen of the fish. Washed herbs to head, toetails and fish bodies。
3
From the head of the fish to the head of the ridge. On a good side, flipped over, and in the same way, another piece of fish。
4
Slash the knife from the back of the fish and lightly stabbing on the belly of the fish。
5
Scratch the fish
6
When you get a good stick, you start with the knife on the tail, and you turn the fish into a piece of fish。
7
Sliced fish in the basin
8
Slice the onion, slice the ginger and then smash into the fish. Squeeze into a small amount of lemon and bring in a spoon of salt and pepper salt. Two spoons of wine. With chopsticks flipped up from the bottom, slightly plattered and made for half an hour. "Don't pull around or grab it with your hands, it'll glue the fish and get sticky."
9
Put the pickled chips on。
10
Sift a layer of starch on the surface of fish。
11
Into the pot
12
When the oil burns to 60 or 70, a piece of bottom fish is taken。
13
When the fish is eight years old, the controlled oil is extracted. The oil in the pot was then heated to smoke again, and the fish was blown back to the surface to get the dry oil。
14
I'll put a plate on the table, and I'll put a plate of my favorite juice on it. And you can eat it on the "Oyster Danes."。
15
Is this the way it looks after the juice
16
Completed ChartYour Highness, the fish Make Tips
1: When washing fish, the black film inside should be completely removed so that the fish will not smell fishy.
2: The knife for slicing fish must be sharp so that the fish slices can be easily sliced. I use a sushi fish knife.
3: When marinating the fish slices, gently stir with chopsticks. Do not scratch or stir in circles to prevent the fish slices from breaking and gluing.
4: When applying powder, spread it on the chopping board and sift the powder to make it more uniform.
2: The knife for slicing fish must be sharp so that the fish slices can be easily sliced. I use a sushi fish knife.
3: When marinating the fish slices, gently stir with chopsticks. Do not scratch or stir in circles to prevent the fish slices from breaking and gluing.
4: When applying powder, spread it on the chopping board and sift the powder to make it more uniform.