Peony Fish Fillet. . Oiled Version

Peony Fish Fillet. . Oiled Version

by dhc680

4.7 (1)
Favorite

Difficulty

Hard

Time

30m

Serving

2

Innovative dishes, generally used to make steamed dishes, there is egg white cornstarch on the outside when frying. This is a bit difficult, the slices are neither thick nor thin, and the oil temperature should be appropriate. Otherwise, I can only make chrysanthemums. "

Ingredients

Peony Fish Fillet. . Oiled Version

1. Middle section of live kill herring

Peony Fish Fillet. . Oiled Version recipe

2. Slice, don't peel. Marinate with salt wine.

Peony Fish Fillet. . Oiled Version recipe

3. Cook in oil.

Peony Fish Fillet. . Oiled Version recipe

4. Install the plate first. . .

Peony Fish Fillet. . Oiled Version recipe

5. Arrange the plate and form a circle with the oily carrot shreds in the middle. Put green onions and coriander leaves.

Peony Fish Fillet. . Oiled Version recipe

Tips:

When the fish with the skin pieces come down, leave the skin, oblique pieces.

Comments

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