In the first half of my life, the ten fingers did not touch the spring water; for the rest of my life, cooking and cooking was reversed. When I first came to Sydney, I didn't cook and cook, but I had to cook. I often asked for help and written records. This dish is when I went to the seafood shop to buy shrimps, a Shanghai aunt taught me (the villagers always come to help, especially I am a cute girl, see the flower girl). One year, this dish will be eaten every week...1 time, I can't afford to eat every day. Usually I will choose my daughter to pickle up before going to school after school, and come back to cook it. The meat is tender and delicious, and the child likes it very much. This dish is super! Invincible! quick worker! simple! Simple to 4 steps, 4 kinds of materials (pot, oil is not counted), seasonings 1 ~ Lee Kum Kee oil.
Required materials: 1 pot, 1 silver carp, Lee Kum Kee oyster sauce, a few sheets of kitchen paper. The silver carp that everyone buys may not be the same. I am a piece of frozen packaging. A meal can be a dish.
The silver carp is washed and the kitchen paper is used to absorb the moisture on both sides. Put it in the basin, pour the oil, wipe it, turn it over, wipe it again, and wipe the surrounding skin. As for how much to wipe, I think it would be nice to cover the surface. I basically just put a 3 倒 on one side, smear it, and add more. Then put it aside, the longer the so-called taste, the more it enters. The picture is marinated for half an hour. Before I went back to Shanghai to do this dish, the same brand of oyster sauce, using my amount in Sydney, it was so salty. ????????♀️
Use a small horsepower gas stove, open a large horsepower fire, hot pot and pour oil. I like to use the T-fal pot to fry and fry some easy-to-stick dishes. The non-stick effect is very good, and there is a hot pot prompt in the middle red part.
After the hot pot, turn to a small fire and put the fish. Silver carp is fragile, so you can't turn it all the time. Fry until about 2-3 minutes, use a spatula and chopsticks to help turn over and fry the same time. If the oil splashes, then just cover the lid and it will be fine.
It's that simple! Wash, suck, smear, fry! The taste is fresh and tender, and the child likes it very much.