Remember the Jinggang furry that was popular in Hunan a few years ago? At that time, everyone bought a big bag, like wholesale. I don’t know who rumors that someone can eat it after eating the tail. The method recommended by friends can be improved with the Jinggang catfish. Oh!
Dry the hairy catfish to the head, use a toothpick to pick out the internal organs of the fishbone, soak the water for about an hour, wash it, and dry it (basically without dripping).
Burn the oil to 80% heat, pour the squid into the fry, fry the medium heat until the color changes and turn to a small fire (be careful not to fry too much, otherwise it will bite)
The remaining oil of the fried fish will be poured into the prepared seasonings (chili powder, cumin, white sesame, Laoganma, sugar, salt, soy sauce, oil consumption, thirteen incense). Aberdeen, mix well, taste (according to your personal preference), the fragrant hairy fish will go out!
The furry fish bought outside is visceral. It is recommended to pick it up when you eat it. When you taste better, you will have time and heat. Don’t blow too dry, otherwise your teeth will be sour.