Two-color fried fish
Main ingredient: grass carp
Excipients: 2 fresh lemons, 3 eggs, chopped celery, shredded red pepper
Seasoning: salt, pepper, brandy, flour, butter, ginger and onion water
Production method:
1. Wash grass carp from scales, gills and internal organs, remove bone spines and cut into fish fillets, marinate them with salt, brandy, chopped ginger and pepper, then dip them in flour and egg liquid.
2. Sit in a frying pan and add butter. When the oil is 40% hot, fry the fish fillet until golden brown on both sides and place on a plate.
3. Add the right amount of butter in the frying pan, add lemon juice after boiling, stir-fry the celery slightly, sprinkle on the fish fillet and serve.
Features: Golden color, fragrant outside and tender on the inside.
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