Method:Frying





Raw material

The Mexican fish flesh 250 grams, the Kale stem section 400 grams, the turmeric 5 grams, the carrot spends 5 grams, the garlic deer velvet 5 grams, the white sugar 3 grams, the refined salt 3 grams, qian soup 35 grams, wet powder 10 grams, sesame oil, ground pepper right amount, uncooked oil 75 grams, Shao liquor 10 grams.


Facture

1st, becomes ¡°the dual flight¡± the sepia slanting piece the thin slice, the cleaning. The Kale stem tears away the tertia to sliver 4 centimeter long section cleaning spare.
2nd, burns the pot to fall two soup, the uncooked oil 25 grams, the refined salt, the white sugar, treats rolls puts the Kale stem to burn to only ripe it, pours drainings in the sparse shell does the moisture content. qian soup, wet powder, sesame oil, ground pepper furnishing bowl qian.
3rd, after first slightly flies the ink fish fillet the water, burns the pot to fall the oil the ink fish fillet to pull the oil to only ripe, pours in the strainer, uses in the pot -odd oil, puts the remnants, Kale, the ink fish fillet, boils the Shao liquor, calls in the bowl qian to fry ripe, adds the tail oil then to become abundantly in the small dish.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.