Private panfish
By VicentaLakin
I feel like I'm making this casserole, closer. The basic process is simple: a piece of fish — slurry on the fish odour — a cuisine culinary culinary plaque — with a refined spice oil. It's not spicy, it's sweet! It's the kind of fragrance, fish, vegetables, spices, but the fragrances in a pot are not mixed, but distinct and distinct. You are me, I am me, I have different tastes. Fish chips follow fresh routes, vegetables are colourful and nutritionally balanced, and the hot oil that is finally made with all kinds of spices. I'll have a nice, nice, nice surprise... Although hot oil has been poured, it does not feel greasy at all, nor can it be described by the word “light”。
Recipe Recommendations
- grass carp a
- vegetables
- pickled fish paste appropriate amount
- seasonings appropriate amount
- stir-fried oil appropriate amount
- slightly spicy
- Qiang
- half an hour
- ordinary
Steps for Private panfish
1
The grassfish, one by one, asked the fish to be killed, and when they returned, the membrane in the fish's stomach was cleaned and the blood water washed several times until it was clean。
2
Cut off fish head and tail. The head is torn apart and the tail and fin are not to be used。
3
Lay the fish, hold the fish in one hand, and hold the knife against the fish bones horizontally. The knife must be sharp
4
In the same way, the fish from the other side is taken off, and this is what it will be, two pieces of fish and one piece of fish bone in the middle。
5
When the ridge of the fish is removed, the tummy position of the fish also has a row of fish pricks, which also comes down。
6
Ooh! This little piece of the picture! The other half of the fish was also strangulated, and at this point the fish was basically left with meat。
7
It's the key! Placing clean fish meat on the board, fish skins down, starting with fish tails, “Slash knife” (which is tilted to increase the size of each piece of meat) cuts the first piece of skin without cutting。
8
The second piece was cut off, so-called Butterfly Fish。
9
Butterfly fish chops up like this, isn't it beautiful
10
Then put all the fish chips in the basin。
11
The fish's spine is cut to pieces。
12
The fish heads, fish bones and fish chips are taken together and put in a proper amount of salt, ginger and wine made for 10 minutes, and then the water from the pickle is removed, and an eggnog is inserted, and a spoon of red potato sodium is drawn to the slurry。
13
Preparation of vegetables, which can be adapted to the preferences of each family, such as root and tubers, with less water available and easier to prepare。
14
Wash all the vegetables, cut well. Tastes and pans taste very good! Strongly recommended
15
Put a little oil in the pot, don't make too much. When oil heats up, onions, ginger, garlic and dry peppers smell。
16
It's not very well prepared and tasteful. Like taro, mushrooms first. And then you put on easy vegetables, like bean sprouts, celery, onions, etc。
17
It's not easy to make too much sauce, a little stork。
18
A little salt (not even a third of the salt I've put in), not too much salt, because fish pickles are salted when it's made, and the oil itself smells salty。
19
A little fragrance, too. The whole course of cooking is not long, the fire is hot, it is well prepared, and maximum nutrition and vitamins are not lost。
20
Another pot of water is boiled, the water is wide enough, and when it starts boiling, the fish is released, the head of the fish and the bones of the fish, and the fish is released. Remember to go down in one piece, not all of it。
21
Let's move fast. After all the fish are in the pot, for ten seconds, we can turn off the fire! It's definitely young and fresh! Time is right, too short to know, too long to be old. Once you've taken the fish, you put it on the setup。
22
All oily spices: eight centipedes, a small pile of peppers, a large pile of peppers dry, a small (required) herbs, two and three slices white, and two slices of fragrance immersed in cold water for 10 minutes。
23
The pot goes on fire, pours a little bit more oil into it, when it's cold, and all the spices are dryed out into the pot, and the fire slows down, until all the spices appear in the colour of gold, which is thinner and fragrance. Turn off the fire and make the pot
24
With the oil on the fish tablets, the fragrance of the house was scattered with the sound of the fragrance
25
Not yet. It's a fresh scent. The fragrance of fish, with all kinds of spices, tastes in its mouth, smooth, numb, spicy, fresh, smelly, tender, long。