Fried fish
By VicentaLakin
In other words, there's a lot of chicken being hoarded today against avian flu. Wood has a way, meat-eating son can't hurt. I bought a few chickens while I saw the fish fresh. The fish owner said it was yellowfish, and I didn't look like yellowfish when I got home. Ha, ha, let's call it a yellowfish. The key to a fish that is not greasy is to make a fried fry. This fryed me with starch and oatmeal, which added yeast and fragrance, so that the fish could taste more flaming. Fish is selected using fresh, medium-sized yellowfish. It's too big to blow, too small to eat. Fish must be picked up early to get caught. Those are the points that will make it easier to fix the fresh, fragrance fish。
Recipe Recommendations
- yellow croaker 500 grams
- starch 2 tablespoons
- glutinous rice flour 4 tablespoons
- yeast powder 2 grams
- spiced powder 2 grams
- qingshui appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Fried fish
1
Let the yellowfish be loaded and washed。
2
Cut on the fish。
3
Add onions of ginger pepper salt and wine evenly mixed for 30 minutes。
4
Be prepared proportionally for starch, oatmeal, yeast, chaff。
5
Add a proper amount of fresh water to make it fried. Until 20 minutes。
6
Picked fish, washed, evenly burned。
7
Oil is injected into the pot, it is hot, the temperature is controlled with a few drops of chopsticks, and can float quickly。
8
It's covered with fried fish and the extra pasta。
9
Down the pan, don't stir it。
10
Scrambling the oil pan makes the fish float and the small fire blows to the yellow skin。
11
Get the fish out and reheat the oil。
12
Then the fish will be blown back to gold and the asphalt will be recovered。