潘湖酥鱼

中文介绍潘湖酥鱼，鱼类菜谱。潘湖酥鱼

主料：鳜鱼650克；

辅料：香菜、蛋清；

调料：盐、姜汁、味精、精制油、白糖、生粉；

潘湖酥鱼的烹饪制作方法：

1、将鳜鱼宰杀，去骨取肉，加入姜汁腌制；

2、取净鱼肉打碎，加入蛋清、生粉搅拌上劲；

3、香菜切末，放入鱼蓉后，拍成薄片；

4、锅入油至4成熟，下鱼片炸酥脆，装盘即可。

烹饪操作关键：鱼片厚薄要均匀，炸酥。

英文解说Pan Lake fish cakes, fish recipes.

Ingredients: 650 grams mandarin fish;

Accessories: parsley, egg white;

Seasoning: salt, ginger, MSG, refined oil, sugar, starch;

Pan Lake crisp production methods of cooking fish:

1, the mandarin fish kill, take boneless meat, add pickled ginger;

2, take fish broke the net, add egg white, cornstarch mix to pull its weight;

3, parsley mince, add fish after Rong, made into thin slices;

4, into the oil pan to 4 mature, the next fish fry crisp, transfer to a plate.

Cooking operation key: fish thickness should be uniform, fried crisp.