Previously do not love to eat fish, is afraid of eating fish spines, now no longer afraid, so cut really spines are fried crisp.
With ingredients ?
Carp one
Pepper 5-20
Pepper ginger a small piece
Garlic 5 cloves
Small onion coriander a number of
Several raw meal
Pepper fish practice
Pepper ?
Carp buy back, clean up, especially the fish body of the black membrane must be washed clean, with a knife to cut the back of the fish lines (this step is to eat when there are not so many small thorns, but also more flavor)
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Cut the fish, with cooking wine, salt, pepper inside and outside of the wipe again, marinate for half an hour
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Marinated fish when we pickled peppers, pickled ginger, garlic cloves chopped, plus a few peppercorns as a plate, cilantro and small onions chopped another plate
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In order to better look at the color, I cut a red bell pepper, with
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To marinate the fish rinsing clean, to the fish with an even layer of dry cornstarch. (To prevent splattering of oil when frying the fish later, and it won't break the skin)
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Pour oil into the wok and heat it up.
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Wrapped in cornstarch fish thrown down to fry, remember to turn the page
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Fry until both sides of the golden brown, the first sheng out of the plate
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Panel of pickled peppers and pickled ginger and so on, poured into the pot and stir-fried, the right amount of salt (you can taste the broth, soup tastes salt (you can taste the broth, the broth tastes like salt), a spoonful of sugar
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Throw the fried fish in
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The bubble ginger to the back of the fish, in order to better taste, add water, the amount of water with the fish on the same level
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Heat to a boil, turn the heat down, you can give the fish to turn over in the middle of the
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The fish can be turned over
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5-8 minutes, open the lid, the soup is now thick, the fish out of the plate
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The pot of soup, pour water starch (cornstarch with a little bit of water), green onions and cilantro, stir well, pour on the fish can be
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You can eat it. >
You can eat it now