Chinese Food
Spiced and salted fish and rice Rosemary
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The old saying more fish, more fish, more fragrance is often mentioned. When I was a child, I always ate fish with more thorns because of this saying. Even if I wanted to poke, I also enjoyed it because of a heart that pursues delicious food. But I didn't know that in fact, everything is just suitable for different ways. Fish with more thorns is suitable for soup, braised or stewed. The fish with less bones is suitable for frying or frying. Longli fish is the best choice. After frying, it is crispy outside and tender inside. It is not only delicious but also without bones. One after another. It doesn't need to stop because of the bones at all. It's cooked for a long time, but not old. It's delicious and spineless. It's very good for eyes if you eat it often. The little friend who often sits in front of the computer can often eat it. But the Longley on the market will be more or less used to pretend to be a low-cost fish in Vietnam. The thickness of the Longley is thin and even. The color is white and translucent, but with a little pink. The Bashar is snow white and thick. You should choose carefully.
Cooking ingredients
Cooking Steps
Step1:Dry the dragonfish with kitchen pape
Step2:Dried dragonfish slice
Step3:Put the fillet into a bowl. Pour in salt and egg white. Stir well and marinate for 10 minutes
Step4:Coat the marinated Longley with starch evenl
Step5:Heat the oil in the pan to 70% heat. Put the fillet wrapped with starch into the pan. Fry in low heat for 5 minutes
Step6:Take it out and let it coo
Step7:Pour the cooled fillet into the hot oil pan again and deep fry until golden yellow. Serve for later use
Step8:Stir in black pepper and salt in a bowl to make pepper and sal
Step9:Pour salt and pepper into the pot and stir fr
Step10:Then pour in the fried fillet and stir wel
Step11:It's on.
Cooking tips:Fry in low heat. Pay attention to the heat to avoid over aging. There are skills in making delicious dishes.
