Chinese Food
A piece of fish is put on a string. Cumin fish string with less tender meat and fewer bones.
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Toothpick meat is not strange to us. It's also the love of many people. But have you ever thought about trying toothpick fish? Just use the fish (rice) that we are most exposed to in our daily life. Don't make steam and soup again. It's fragrant to cry if you fry it. Fish is fried with toothpick, crispy and tender, and then it's delicious. It's more delicious than toothpick. You can't stop one mouthful at a time. Learn this dish. I'm not afraid of others. I'm afraid you've finished it carelessly before you put it on the table~
Cooking ingredients
Cooking Steps
Step1:Prepare necessary ingredients and seasoning
Step2:Remove the phosphorus and viscera from the rice fish and wash them. Cut off the head
Step3:Boneless
Step4:Slice into fish
Step5:Prepare to season the fish. Put fish fillet, a little ginger in the bowl
Step6:A spoonful of chili sauce
Step7:Proper amount of cooking wine, soy sauce
Step8:Chicken powder, right amount of starch
Step9:Grab it or mix it with chopsticks
Step10:And then string them with toothpicks
Step11:When stringing, straight the fillet with toothpick. Then bend the fillet and continue to wear. One piece of fillet can basically penetrate three layers
Step12:Cut the onion and green and red peppers into diamond shaped pieces
Step13:Slice garlic for later use
Step14:Put some oil in the pot. Heat it over medium or small heat
Step15:Put in the toothpick
Step16:Fried to surface discoloration and micro focu
Step17:Then take out and filter out the oil. Spar
Step18:Put a little oil in the pot. Stir fry the garlic, onion and green and red peppers
Step19:Put the fried fish in and stir fr
Step20:Add some cumi
Step21:That's what it's like
Step22:Fragrance. Crisp. Crispy. Tender. You really have to taste it to know.
Cooking tips:The Chinese scientific name of Miichthys Miichthys is Miichthys. It is short for Miichthys Miichthys. Its meat is a little rough. Its body color is dark. It is gray brown with purple green. Its abdomen is gray white. The upper edge of dorsal fin spines is black. There is a longitudinal black stripe in the center of the fin. There is a clear spot above the axilla of the pectoral fin. The other fins are gray black. The body shape of the rice fish is flat on both sides and elongated backward. The back and abdomen are shallow arcs. When purchasing, pay attention to the selection of scales which are complete and not easy to fall off. The meat is solid and elastic. The eyes are full and prominent. The cornea is transparent. The gills are bright red and the gills are clear. There are skills in making delicious dishes.
