Description:The style of cooking is classified: Sichuan Cuisine | Snack | Suit the taste of both old and young Taste: Fragrant and crisp Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: 1500 grams of grass carps, cru... Fry the fish cutlet

• The style of cooking is classified: Sichuan Cuisine | Snack | Suit the taste of both old and young
• Taste: Fragrant and crisp
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 10 minutes

• The materials: 1500 grams of grass carps, crumbs are 100 grams of eggs and 100 grams of wheat and 25 grams of flour
• Condiment: Peanut oil 100 grams of salt and 15 grams of gourmet powder and 10 grams of cooking wine and 10 grams of pepper powder and 10 grams are right amount of respectively
• Fry the fish cutlet method:
• 1. Fish scale, cut open belly, go the five internal organs, clean;
  
  2. The egg knocks and enters breaking up in the bowl;
  
  3. Fish head left, fish spine keep flat, at chopping block, spend one hundred sheets stick to backbone picked, turn on from fish tail inwards, combine the head;
  
  4. And then pick another side of the fish, remove the backbone;
  
  5. Then pick soft wing and cover, one slice of films which become half a centimetre thick;
  
  6. The sliced fish is put and pickled with refined salt, cooking wine, pepper powder and gourmet powder for 5 minutes in the basin;
  
  7. Make, have crumbs at flour delay egg liquid and dip in;
  
  8. Pan put fire cook hot, refuel, burn hot 60% hot, sliced fish fry until two sides golden yellow;
  
  9. Pull out and accuse of the oil, change to cut and point the bar, yard is put in fish's affair plate
  
  
• Note: