How to make fish fillet, how to make fish fillet

Stir-fried fried fish fillet with ginger and shallots.

Material. Ingredients].

Mackerel (sliced on both sides of the fish) 500g+

Marinade】 Salt 1/2 teaspoon.

Sugar 1/2 teaspoon.

Pepper a little.

Egg juice 1 piece.

1 tablespoon potato flour.

Cooking oil: 1 minced garlic (size 10 cloves).

Ingredients】 1 large onion (cut into hob pieces).

10 slices of ginger.

3-4 shallots (cut into sections).

7-8 peppers (cut into 1 2 sections) Salt and sauce.

Method. 1. After the fish fillets are marinated evenly, cover and store in the refrigerator for 1 hour.

2. Fry the fish fillets in a hot wok until golden brown and drain the oil.

3. Then stir-fry ginger slices, minced garlic and salt with an appropriate amount of fried fish oil.

4. Pour in the large onion pieces and stir-fry, that is, add the shallots and finger peppers and stir-fry until spicy.

5. Return the fried fish fillets to the pot, pour in a little sauce, stir-fry for 5 minutes.

Ingredients. Ingredients: 300g of black fish, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate steps. 1.Wash the fish and cut off the head.

2.Cut the fish into slices and let dry.

3.Pour oil into the pan and stir-fry the fish fillets with ginger.

4.When the fillet has a little golden skin, it is clamped out and cooled.

5.Fry the fish a second time until the fillets are golden brown.

Tips: The water of the fish must be dried, otherwise the oil will splash everywhere when frying. When you eat it, dip it in soy sauce and vinegar, it's really fragrant.

<> "Fish Fillet. Ingredient list:

1 grass carp. Salt to taste.

Cumin powder to taste.

Cornstarch to taste.

Steps: 1. When buying grass carp in the market, it is recommended to be more than 3 catties, the bigger the better. At the scene, the fishmonger asked the fishmonger to remove the middle bone of the grass carp, and after the fish was divided into two, the large fish bone on the inside was also removed, and the fish was slowly slice and cut it at home.

2. Remember to sharpen the knife before cutting the fish, the side cut can make the fish fillet larger, do not cut off the first slice completely, and then cut the second slice thinly, and the two slices can be connected to make the mackerel bigger slice.

4. While heating the oil, simply stick the fish fillet with cornstarch, a thin layer can be used, do not stick all the fish meat at once and then fry it, because the fish meat has moisture, which will be absorbed by the powder and powder, and it will not be crispy enough.

5. Put into the pot, fry the fish in hot oil until the fish fillets become slightly hard, turn them over, and fry them evenly until the color of the fish fillets is slightly browned, and remove from the pot.

6. The freshly cooked fish fillet is crispy and delicious.

How to fry whole fish:

Step 1: Prepare ingredients: a carp, Lao Gan Ma, garlic, ginger, dried chili, etc.; Ingredients:

oil, salt, starch, cooking wine, etc.; Slaughter the carp, first rinse the gills several times with clean water, and then cut the belly of the fish, and fry the whole fish without the internal organs, you can remove them all, put it under the faucet to rinse the inside of the belly.

Then put it on the cutting board, don't be in a hurry to marinate it first, scrape three cuts on both sides of the fish with a knife, then put it in a basin, add an appropriate amount of cooking wine and sprinkle it on the fish, and put two slices of ginger to marinate and let it stand. After cleaning the garlic, peel off the garlic skin and pat it flat with a knife and chop it into minced garlic for later use.

Step 2: Heat the oil, the bottom of the pot must be smeared with oil, if the oil at the bottom of the pot is not enough, you can add it, do not fry the marinated fish first, sprinkle the prepared starch on the fish, try to wrap all the fish in a layer, and then put the fish into the pot to fry, the first time to fry the time can be longer, I personally think that the whole fish is fried, and the fish is more delicious.

Especially the skin of the fish, after being fried, it is very delicious, when frying the fish, you should flip the fish to see if it is fried, stir-fry the fish to see that the surface of the fish is burned, and then take the carp out of the pot.

Step 3: Add an appropriate amount of oil to the pot, put the chopped garlic and dried chili peppers into the pot and fry, the dried chili peppers will be fried in chili oil when they are fried, and when they can smell the spicy taste, then put the fried fish in and stir-fry to taste, turn the carp several times, and the most essential part will come.

Add an appropriate amount of Lao Gan Ma, especially the chili oil in it to add more, pour it on the fish, then add a small amount of cooking wine, use a spatula to pour the juice in the pot on the fish repeatedly, constantly turn the fish, and finally add an appropriate amount of water and salt into it, cover the pot and simmer for two minutes, and when the time comes, the fish can be turned out of the pot.

The practice and steps of frying fish are as follows:Ingredients: 1 carp.

Excipients: a little five-spice powder, an appropriate amount of refined salt, half a spoon of cooking wine, an appropriate amount of starch, an appropriate amount of flour.

Steps: 1. A carp.

2. Remove the puncture and cut the section.

3. Add seasonings to marinate to taste.

4. Mix the batter and pour it into the fish.

5. Mix well.

6. Put oil in a pot and heat it for 7 hours, then put in the fish segments.

7. Fry until golden brown on both sides.

8. Crispy and delicious.

The steps to make the fish fry are as follows:Ingredients: small yellow croaker, pickled fish, salt, cooking wine, Sichuan pepper, batter, cake flour, starch, baking powder, eggs, water.

1. Soak and thaw the small yellow croaker in water, wash it, and remove it to dry it.

2. Put salt, peppercorns and cooking wine into the fish, mix evenly by hand, and marinate for 1 hour.

3. Take a bowl and add cake flour, starch and baking powder.

4. Add an egg and an appropriate amount of water and stir well.

5. Put the marinated fish into the batter and evenly coat the batter.

6. When the oil is boiled in the pot, and it is hot (put the chopsticks into the pot, there are small bubbles constantly coming out), put in the small yellow croaker and fry it until it is set on both sides, and there is no need to fry it.

7. Remove and rinse dry to control oil.

8. Carry out the second re-frying until golden brown on both sides.

9. Put it on a plate and the fried fish is successfully made.

The preparation of the fried fish is as follows:Ingredients: 1 kg of grass carp, 2 egg whites, appropriate amount of salt, appropriate amount of ginger, appropriate amount of starch, appropriate amount of oil.

1. Wash the grass carp and cut it into pieces, add an appropriate amount of salt and stir well.

2. Add ginger and egg whites and stir well.

3. Add starch, stir evenly, and marinate for about half an hour.

4. Put enough oil in the pot, put in the fish pieces after heating, and flip it over after frying for a while.