Mint fish
By VicentaLakin
A fish-fired pot left two pieces of the best meat, and the next day, it went to the skin, cut into little pieces of fish, soaked mint leaves and peppers, and added pepper salt。
Recipe Recommendations
- fish two
- salt appropriate amount
- liquor appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- pretzel appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- cooking oil appropriate amount
- eggs appropriate amount
- dried chili appropriate amount
- mint appropriate amount
- sweet potato powder appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Mint fish
1
Part of the material chart。
2
Eggs, actually, only half of them。
3
Mint leaves。
4
Fish goes to the skin, slices, wine, raw, salt, peppers。
5
Ten minutes later, a small amount of white wine, a little spoonful of sugar, fell into half an eggnog, evenly scratched。
6
And the potato powder is even。
7
The boiler fills up the oil, heats it, and with a leaky spoon heaving with mint leaves, the pot starts。
8
In the same way, crumbs of shredded red peppers and pre-empted dry water with leaks were used to prepare the pot。
9
It's going down to the yellow-hot pot。
10
The oil is poured into the plate, the peppers are crushed, the flaming mint leaves are put on the table。Mint fish Make Tips
1. When frying food, if you don't know the oil temperature, you can try testing it. If the ingredients bubble up quickly after being added, the oil is ready; if small pieces of food sink to the bottom, the temperature needs to be raised.
2. Using sweet potato flour for frying yields excellent texture and flavor.
3. When frying mint leaves and Sichuan peppercorns, timing is key; remove them as quickly as possible. If they seem undercooked, you can finish frying them by ladling hot oil over them.