Corn Chips Fish Sticks
1.
Fish fillet diced
2.
Take an appropriate amount and place it evenly in the fresh-keeping box, and cover the bottom
3.
Spread the fermented fermented rice with a small spoon, evenly on each piece
4.
Put all the meat layer by layer, smear fermented rice on each layer, cover, refrigerate and seal, and do other preparations
5.
Remove the old leaves of the sprouts and cut the roots
6.
Flour flat bottom
7.
Two eggs
8.
Corn chips crushed by hand
9.
Add oil to the pan to preheat, and at the same time add water to the cabbage and bring it to medium heat
10.
Fish meat evenly dipped in flour
11.
Wrapped eggs
12.
Roll it in the bowl of corn chips and put it in the pan
13.
Put it on a plate, don’t line it too tightly, it’s easy to not be crispy
14.
Boil the cabbage, control the water and put it on a plate. The bitterness of the cabbage will be weakened after 10 minutes of boiling, and it will be easy to penetrate it with a fork after cooking for a while.
15.
Fish meat sprinkled with black pepper and lemon crumble
16.
Squeeze some tomato sauce
17.
Kale squeezed into the ketchup in the middle
Tips:
Fish meat sometimes has thorns. Before cutting it, just touch it with tweezers and pull it out. I use a non-stick pan. Put a little oil on the pan at the beginning. You don’t need to put oil in the back. Using the heat of the pan, the fish itself is easily cooked Kind, fresh and tender, corn chips can actually be eaten directly, after heating, it is more fragrant and crispy. The order of the fish skin is flour, egg liquid, and corn chips. Make no mistake.
