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⬇️⬇️English recipe follows⬇️⬇️
香煎竹籤魚
材料:
竹籤魚5條
處理:
1. 魚,打鱗,清除內臟。
2. 魚,清水洗淨,洗淨魚血,擎乾水。
烹調:
1. 魚,沾上生粉。
2. 大火在鑊中燒熱油100毫升。
3. 放魚落鑊,轉中大火,煎大約4分鐘。
4. 轉大火,反轉魚。
5. 兩面已煎至金黃色。
6. 完成,上碟,伴沙律醬,可享用。
Pan~fried freshwater garfish
Ingredients:
Freshwater garfish 5 Nos.
Preparation:
1. The fish, get it scaled. Remove its intestines.
2. The fish, get it rinsed. Rinse its blood. Hang dry.
Steps:
1. The fish, put little tapioca starch on top of it.
2. Heat up oil 100ml at high flame in wok.
3. Put fish in wok. Turn to medium~high flame, fry for 4 minutes.
4. Turn to high flame, flip over the fish.
5. Both sides have been fried into golden yellow.
6. Complete. Put on plate. Put salad sauce on side. Serve.
竹籤魚😋卜卜脆👍$30