Fried Ribbon Fish

By VicentaLakin

Fried Ribbon Fish
It's still coming back from Dad's last Sunday, almost New Year's Eve, even though he says he doesn't have enough people to prepare, and it's easy to buy anything now, and he can use any direct supermarket. No, the old man went to the house and even the fridge, he forgot, he bought more. And then I moved to my house the same way. When I came back that afternoon, I made the fish at night, but suddenly it was decided. The fish are still frozen and not salted, so they don't taste. So there's a few more rows on the fish, and I hope it tastes better. It's been a while since we've had it. It's been ten minutes since the meal started frying fish. It tastes just good

Recipe Recommendations

  • hairfish segment
  • salt appropriate amount
  • shisanxiang appropriate amount
  • soy sauce appropriate amount
  • salad oil appropriate amount

Steps for Fried Ribbon Fish

  • Make Fried Ribbon Fish step 0
    1
    The fish section unfrozen。
  • Make Fried Ribbon Fish step 1
    2
    slice around 1 cm on the surface of the fish, not through it, the same on the back。
  • Make Fried Ribbon Fish step 2
    3
    Put salt, 13 fragrances, soy sauce, onions, ginger, flipping, and then rub the sauce on the fish with your hands。
  • Make Fried Ribbon Fish step 3
    4
    It feels like the salt in the sauce has been melted off, so the fish can be covered with starch。
  • Make Fried Ribbon Fish step 4
    5
    Hot, hot, hot, hot, hot, hot。
  • Make Fried Ribbon Fish step 5
    6
    It's fine if you flip it to yellow。

    • Fried Ribbon Fish Make Tips

    1. The seasonings will penetrate the fish through the cuts. Rub them in with your hands to help them absorb faster. 2. Make sure the pan and oil are hot before adding the fish, otherwise it will stick. 3. You must add starch as well; this prevents the oil from splattering when frying the fish and ensures the skin becomes crispy.

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