Fried tasting taps
By VicentaLakin
Water Dragonfish - the first time they were eaten was on their way to Wenzhou. Wenzhou relied on the sea and had a rich variety of seafood, and the fish that had been eaten at that time had been cut to pieces and the moss had been fried. It's very impressive because it's nice and sweet. The fish was later found in the restaurant in Shanghai, but was never found. Until one time there was a fish called the Dragon Head Roast, which, according to the stallor, was a "crayfish". So it blew up the memory, and it tasted so good。
Recipe Recommendations
- Longtoukao appropriate amount
- moss strip appropriate amount
- flour appropriate amount
- water appropriate amount
- cooking wine appropriate amount
- oil appropriate amount
- tomato sauce appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Fried tasting taps
1
(b) The roasting of the head is clean and the moss is adequate
2
Cutting fish bodies into segments
3
and cut the moss to the end of less than 5 mm
4
As illustrated
5
(b) Pumping down a proper amount of wine in a dragon roast and making it for a while (seafish themselves salty, without salt)
6
(b) Add appropriate amounts of flour to the moss
7
Add fresh water and turn it into a chopstick to start a state that is perfectly dead
8
Add fish pieces to the lasagna
9
(a) Smashing, so that the fish is covered with paste
10
(b) The boiler is so hot that it is slowly fried with a small fire of fish
11
When the face is condensed, it will be blown up for a while, until it becomes golden
12
Get a plate of tomato sauce, and eat。