Orange-flavored catfish
By VicentaLakin
It is white, fragrance, no smell, garlic petals, the best for steaming, red burning or stew. In particular, at the beginning of the fall and winter, mature herring is particularly fat, and the most abundant nutrients accumulate in fish, so it is the best time to eat fish. There are no little pricks in the herring, and it's a good time to make a fish chop. It's a good mix of cosmopolitan sauce and sour and sweet. This time it's orange. If it's lemon, it tastes better。
Recipe Recommendations
- bass art. 1
- oranges one
- butter 20 grams
- custard powder appropriate amount
- salad dressing appropriate amount
- condensed milk appropriate amount
- sweet and sour
- fried
- three-quarters of an hour
- simple
Steps for Orange-flavored catfish
1
The catfish kill and cure。
2
Cut the fish head off, off the back。
3
Remove the fish spine。
4
Slash to fish abdomen。
5
Slash the fish into thicker fish。
6
Oranges and ginger slices are placed in the bowl, and small amounts of water are poured into the water, so that fish chips are immersed in the juice。
7
20 minutes of immersion, leaching, and a little salt。
8
Put fish chips on both sides of the gish powder。
9
It's not hot. Put it in butter. Put powdered fish in the pan. Both sides are cooked。
10
The salad sauce, milk refining and a small amount of orange juice are evenly mixed。
11
Load the bouquet。
12
Squeeze evenly on the cooked fish line。