The hand tore the fish
By VicentaLakin
Recipe Recommendations
- Spanish mackerel appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- spiced powder appropriate amount
- salty and fresh
- fried
- a day
- simple
Steps for The hand tore the fish
1
Preparation materials
2
I'm going to cut the guacamole to the top
3
The fish are up and down and pumped, with salt, fragrance and a proper amount of pepper powder, and this is done twice. We'll put salt on the skin
4
Cracked onions of onion ginger on the fish. Cinnamon, fragrance, eight horns, peppers
5
We'll wrap it in a film and freeze it in the fridge for 15-20 hours
6
The pickled mackerel hangs on to the ventilated surface of the balcony and cuts the spare
7
The tacos put enough oil to fry both sides of the fish to the golden soak
8
Let's just rip it openThe hand tore the fish Make Tips
1. According to your own taste, it is best to marinate the fish slightly salty than usual.
2. Set the air drying time at your own discretion. If the fish is big, the time will be slightly longer, so that the fried fish will be crispy on the outside
3. It can be fried, but frying seems better to avoid excessive fat.
4. Hand-shredded salted fish and tortillas are the best partners.
2. Set the air drying time at your own discretion. If the fish is big, the time will be slightly longer, so that the fried fish will be crispy on the outside
3. It can be fried, but frying seems better to avoid excessive fat.
4. Hand-shredded salted fish and tortillas are the best partners.