- style of cooking classifies:
- Dongbei Cuisine | Private savings dish | Suit the taste of both old and young
- makes the difficulty:
- for cluster (the elementary)
- taste:
- salty fragrant
- makeing time:
- 10 minute
-
Main material: Fish's midsection (grass carp is the best, what I used is variegated carp)
batching: Garlic, ginger, starch, flour, egg, pepper powder, Chinese liquor, candy, vinegar, salt, raw to pump, fresh water, sesame oilVinegar Saute tile lump fish's method:
Are there unidentified and white places?
1, last into two, bones big in the middle of not removing let back at midsection fish,last sizes suitable, salt with Chinese liquor, salt, pepper powder down for half an hour.
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2, flour , the starch, egg are adjusted into the pastel; Candy, vinegar, fresh water, pumping rawly, adjust Chinese liquor, starch, salt, sesame oil into the seasoning.
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3, hang if pasting, fry familiar with fires light sliced fish, have oil cooked hot to fry on the several second pull out, with fire ,Pull it out for use.
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4, enter pan there aren't oil.
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5, quench pan into entered rapidly The pan, slightly mix thoroughly.note:
