How do you fry fish pieces so they don t rot? How to fry fish pieces without breaking How to fry fis

Wrap the fish pieces in an appropriate amount of flour and cornstarch, put them in a pan, and fry them over low heat so that they won't rot, here's how:

Ingredients: 520 grams of fish, perilla leaves.

Appropriate amount, cooking wine.

Appropriate amount, cornstarch in moderation, flour in taste, ginger in taste, eggs in moderation, salt in moderation.

1. The first step is to cut the fish into pieces, add the prepared cooking wine, ginger and salt, grasp it well and let it stand for 30 minutes.

2. Knock eggs into a bowl, add an appropriate amount of cornstarch and flour, and mix well.

3. After the fish pieces are marinated, coat them with flour and wrap them evenly.

4. Heat the oil in the pot and fry the wrapped fish pieces.

5. Put an appropriate amount of perilla leaves, and the action should be light when turning.

6. After golden brown, put it on a plate, and it is ready.

I usually fry the fish pieces evenly after coating some dry starch, and then fry them in the pot when the oil temperature reaches seventy percent hot, and then turn them over after the fry is set, and fry them until they are golden on both sides, and then fry them again after the fish pieces are slightly cooler, so that the fried fish pieces are good-looking, delicious, and do not waste oil, and they can't see that they have been stained with starch. If you put some chopped green onions, chili peppers, soy sauce, and garlic cloves to stir-fry, you don't need to put starch anymore, which is very convenient. Hope it helps.

Marinate the fish pieces with a little salt for an hour, coat them with starch, boil the oil to 80 degrees, put the fish in the pot and do not turn it over, and then turn it over when it is almost fried, and it will not be rotten.

Beat a few eggs into a bowl first, stir well, put the fish pieces in and dip them, let the fish pieces hang eggs on them, and then put them in the oil pan to fry so that they will not break.

with oil. Do not blow up with grenades, grenades, etc.

Be sure to heat the oil before frying the fish, then put a few slices of ginger in the oil and coat the fish with a layer of starch or egg white before putting the fish in the pan.

A friend who is a chef said that he had never operated it before. You can give it a try.

You just boil the oil first, then put the fish in it, and when the time comes, you can take it out.

Do not scrape off the scale shell. Marinate with salt for half an hour, and it will not rot easily.

Wrap it in flour and you're good to go.

After cleaning up, the fish is coated with a layer of starch inside and out, and it will not rot so easily.

The spicy fish cubes are crispy and especially delicious

Why is the spicy fish in the restaurant so delicious, today I will share the method with you, the spicy fish pieces in this way are crispy on the outside and tender on the inside, which is better than the one I bought, and I like to eat fish