Home-cooked must eat squirrel cinnamon fish is too fragrant! Low calorie low fat and no chili peppers, children can also eat Oh ~
By Philharmonic Sweet
<h2>Royalties</h2>
1 osmanthus fish
1 egg
Tricolor fruits and vegetables to taste
Pine nuts to taste
Salt to taste
Cooking wine to taste
Sweet potato starch to taste
Philharmonic Zero Carbide 85g
White vinegar 40g
Water 300g
Tomato sauce 100g
<h2>Practice steps</h2>
1, 1, kill the visceral cinnamon fish, chop off the fish head
2, 2, paste the fish bone, slice off the fish meat on both sides, the tail of the fish should not be cut off
3, 3, the skin is facing down on the fish, first vertical cutting straight knife, and then cut the oblique knife, do not cut the skin of the slope fish
4, 4: Add 2 g salt, 1 egg white, 20 g cooking wine, marinate for 15 minutes
5, 5, 200 grams of sweet potato starch spread over the body of the fish, with your hands to pick up the tail to shake off the dry starch
6, 6, the oil is 70% hot, fry the fish body and head into the pot until golden brown
7, 7, prepare the wok, add the appropriate amount of oil, 100g of tomato sauce and sauté until fragrant
8, 8, pour in the appropriate amount of cooking wine, appropriate amount of salt, 40 grams of white vinegar, 300 grams of water, 85 grams of Philharmonic sweet zero cardamel, stir well and bring to a boil
9, 9, 10 grams of starch into water starch, boiled fat loss drizzled on the fried fish body
10, 10, sprinkle with boiled tricolor fruits and vegetables and pine nuts
<h2>Tips</h2>
Add tricolor vegetables and pine nuts to taste more fragrant
<h2>Dietary contraindications for cinnamon fish</h2>
Avoid drinking tea before and after eating fish.
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