Sprinkle a bit of flour on the fish and fry it in olive oil. Add the rest of the seafood, add the white wine, let it reduce and reserve.
在鱼肉上撒些面粉,放入锅里用橄榄油煎,再加入其余的海鲜煎炒,加白葡萄酒,让其浓缩收汁。
Dip the steamed stuffed fish with beaten egg, then coat with tapioca flour. Deep-fry in the hot oil over high heat until golden in colour and crispy. Dish up, cut into slices and serve.
把蒸好的酿鱼沾上蛋液,再铺上薯粉,放入热油里以大火炸呈金黄香脆,捞起,切片食用。
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