Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty and fragrant Make the difficulty: It is (elementary) to cut the mound Make time: 10 minutes The materials: Fish's midsection (grass...
The vinegar sautes the tile lump fish
- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Salty and fragrant
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: Fish's midsection (grass carp is the best, what I used is variegated carp)
- Condiment: Garlic, ginger, starch, flour, egg, pepper powder, Chinese liquor, candy, vinegar, salt, pumps rawly, fresh water, sesame oil
- The vinegar sautes tile lump fish's method:
- 1,The big bone, cut the suitable size while cutting fish's midsection open into two, removing by the back, salt with Chinese liquor, salt, pepper powder down for half an hour.
2,The flour, starch, egg are adjusted into the pastel; Candy, vinegar, fresh water, pumping rawly, adjust Chinese liquor, starch, salt, sesame oil into the seasoning.
3,Sliced fish hang, paste, fry, familiar with with light fire, cook oil hot to fry odd seconds with fire pull out, pull it out for use.
4,The pan enters the oil and produces the fragrant garlic, the end of ginger.
5,Quench the dressing into, the fire fries and boils, while seeing the juice become viscous, enters the sliced fish on the pan rapidly, slightly mix thoroughly.
- Note:
