The crispy fish method I see is to fry the fish first, is there a way to make a crispy fish without

If you don't want to fry the crispy fish, you can also clean it, put it directly into the pot, add various stews and broth, and simmer it directly, about 4 hours of simmering, this method does not need to be fried first, and the fish is also delicious!

If you don't want to fry it and want to lose, you can wrap the fish that needs to be stewed with something and simmer it slowly, and be sure not to turn on the high heat. If you turn on a high heat, it is easy to stew the fish and stew it rotten.

Crucian carp scales, internal organs washed clean, net pot bottom put 200 grams of green onion and ginger broken, put a bamboo net on top, put in the crucian carp in turn, put 250 grams of cooked lard into the net pot, fry star anise and peppercorns, immediately pour in the vinegar to fry the fragrance, pour in 4 catties of broth, and then put in other condiments to taste, pour into the crucian carp pot after boiling. Simmer for 4 hours and allow to cool.

Leave the bottom oil in the pot, pour in the green onion, ginger and garlic, and then pour in the sauce prepared by 1 tablespoon of sugar, 2 tablespoons of vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, and 2 tablespoons of tomato paste. Leave a little oil in the pot, add tomato paste, salt, white vinegar, sugar, a little water, stir well, boil and hook in the water starch until the soup is thick, put a little oil in another pot, stir-fry the ginger shreds and green onion slices. Pour in the prepared sweet and sour sauce, bring to a boil over high heat, drain the oily hairtail and put it in the pot.

Pour the boiling sweet and sour sauce into the pot, add an appropriate amount of water, and the fish section shall prevail.

Green onions, ginger, garlic, onions, and red peppers are washed and prepared, ginger and green onions are sliced, garlic is patted, green onions are cut, and chili peppers are cut into wide strips. Speaking of fish, it is a very common delicacy on the table of ordinary people, there are many ways to make fish, and there are many types of fish. However, sweet and sour crispy fish is better made with carp, and sweet and sour crispy fish is one of my favorite foods.

<> put in the peppercorn powder. Stir the fish and ingredients, add the green onions, and cover over low heat. Collect the juice, when there is no sweet and sour sauce, turn off the heat and put it on the plate, if you like more sweet and sour sauce, you don't have to dry it.

It is also very delicious to eat with rice. Stir-fry chopped green onions, minced ginger and minced garlic in an oil pan until fragrant, then pour in the prepared juice and tomato paste, then add a little wet starch to thicken the juice, and finally pour it on the fish to eat.

It is necessary to choose a good fish, carp is very suitable to do, although the carp is more tender than carp in terms of meat quality, but there are more spines on the carp, and it is small and broken, if children eat it is very dangerous, but carp is relatively larger than the spines of crucian carp, and it is easier for children to distinguish it.

Prepare a grass carp, put the grass carp on its back, draw a few knives, add salt, ginger, green onions, cooking wine together and catch it evenly and drown it for half an hour, add water with sweet potato flour and water to make it look like water is not water, pour vinegar and sugar on the drowning fish, burn it in accordance with the amount of one to one, burn it until thick, let it cool for later use, heat the oil in the pot, put it into the marinated fish pieces, fry it until golden brown, raise the oil temperature, fry it again until it is crispy, put it in the sweet and sour sauce, mix well, and take it out. The method is simple, the color is red, and the taste is unique.

You should fry the fish first, so that the taste is more comfortable, and it will also shorten your own time, and the taste will be more delicious.

Yes, because if you want fish crisp, you have to fry it, and you have to fry both sides, so that it tastes fragrant.

Be sure to fry the fish first, because it will make the texture crispier after frying the fish. If you don't fry it, the whole fish will be softer and less crispy.

Hometown for the New Year, there is always a big oil pan before the year, all kinds of frying. Fried radish meatballs, fried crispy pork, fried pork ribs, etc. Fried crispy fish is also one of the indispensable, the fried crispy fish is golden in color, crispy on the outside and tender on the inside, you can sprinkle pepper and salt, and eat it directly while it is hot.

Ingredients:

Fish (not too big).

Ingredients:

Sichuan pepper, ginger, green onion, flour, corn starch (the ratio of flour to starch is 4:1), five-spice powder, salt, oil, cooking wine, eggs.

How to fry the crispy fish:

1. Raw materials are standby.

2. Clean up the fish, remove the scales, internal organs, and gills of the fish.

3. Add minced ginger, chopped green onion, salt and cooking wine to marinate.

4. After marinating the fish, add flour, corn starch, eggs, light soy sauce, Sichuan pepper powder, and five-spice powder.

5. Stir well so that each strip is evenly hung with batter. Pick it up with chopsticks and it can flow slowly. (Don't hang it too thick.) )

6. Heat the oil pan to 6-7 minutes. Add the mixed fish. In order not to stick, you can put it one by one.

7. After shaping, you can gently flip it to remove the adhesion. (At this time, the fish is still a little soft, do not use vigorous over-turning, otherwise the fish will scatter.) )

8. Fry until golden brown and the skin becomes crispy, then remove and drain the oil.

This fried crispy is particularly fragrant, the fish and egg flour are mixed together, and fried in the pan until golden brown.

The trick of dry-frying small crispy fish teaches you to master these tricks, and any fish fried is crispy and delicious.

This season, the small yellow croaquin is on the market in large quantities, and in addition to stewing, my favorite way to eat it is to fry it. Unlike the fried fish sold outside, if you fry it yourself, you can choose it fresh, not hard fish after freezing, and you don't need to make a very thick batter to increase the weight, the skin can be fried very thin and crispy, and there is no serious oil return. And you don't need to buy fried noodles, just use the most common ingredients in the kitchen.

Ingredients: 10 yellow croaker, 1 tablespoon of salt, several green onions, a little ginger powder, a little white pepper, a little pepper powder, an appropriate amount of vegetable oil, 1 spoon of starch, 1 spoon of flour, 1 egg.

Method: Wash the yellow croaker with a small rubber cavity, remove the internal organs, sprinkle a little salt, green onions, ginger powder, and white pepper and marinate for a while. I was marinated in the refrigerator overnight in advance. When frying, the head is removed, and no one eats the head, which is more oil-intensive.

Beat the eggs, add starch, flour, peppercorn powder and a little water and mix into a fine paste. I like to eat thin batter, the batter is thinner, and when it is fried, it is thin, and if the batter is thicker, the fried batter is thicker. Add Sichuan pepper powder, fry it more fragrant, and remove the fishy smell.

Drag the small yellow croaker in the batter.

4.Boil the oil until it is five or six percent hot, then fry it in a pan. Fry until the skin is golden brown and fry for a few more moments.

For me, who is used to eating seafood, the small yellow croaker is not fishy, there is no need to add cooking wine to remove the fishy, and there is no need to add fresh seasonings such as soy sauce and chicken powder Liang Zhishan, just eat the original taste is very good.

Fish is not only delicious, but also nutritious, making it an indispensable food on the family table. Industrious and intelligent people have also developed a wealth of cooking methods, and deep frying is one of them.

The method of frying is more suitable for small fish, and if it is a large fish, it should be cut into segments or cubes, so that it is easy to fry. So, how do you achieve a crispy surface of the fish? Here are two ways to do this.

The first method is to wash the fish and dry it, marinate it in the seasoning according to your taste, and while waiting, make a batter, stir the flour, eggs, and water together, and the batter should not be too thin or too thick. After the oil is hot, turn to low heat, wrap the marinated fish in batter and put it in hot oil, fry it until it is nine mature, take it out, and then turn to high heat and re-fry, and the re-frying time should not be too long.

The second method, without batter, is much simpler. First of all, the fish is washed and the water is controlled, put in the seasoning to marinate for a period of time, and then the fish is placed to control the water again, and after the surface is dry, put in hot oil and fry it until it is nine mature, and then fry it again.

When frying fish, you can control the time and heat to make the fish crispy.

The steps for how to fry fish are as follows:

Raw materials required:

1. Ingredients: yellow croaker.

2. Excipients: green onion, ginger, garlic.

Step 1: Cut the garlic into slices, cut the green onion into dunces, and shred the ginger.

Step 2: Remove the head, fins and tail of the small yellow croaker.

Step 3: Then remove the internal organs of the fish and pour it into a bowl.

Step 4: Pour in shredded ginger, cooking wine, salt and marinate for 20 minutes.

Step 5: Remove from the pan and pour the oil, heat until it is 70% hot, pour in the small yellow croaker, and fry over medium-low heat until golden brown on both sides.

Step 6: Pour oil into another pot, pour in chopped green onion and garlic slices, heat until fragrant, pour in chopped pepper sauce, light soy sauce and vinegar, and stir-fry evenly.

Step 7: Pour in 15 grams of water starch and reduce the juice over high heat.

Step 8: Drizzle the juice over the fish and serve.

Preparation of fried fish pieces.

Ingredients: Fish pieces.

Excipients: oil, salt, cooking wine, vinegar, ginger.

Steps:1The fish pieces are marinated in advance with salt, cooking wine, ginger and vinegar for an hour 2Add oil to a frying pan and heat until 80%.

3.Place the marinated fish pieces in a pan and fry them.

4.Turn the fried noodles over and fry both until crispy.

5.Serve on a plate.

Don't wrap the fried fish in egg starch anymore, so that the fried fish will be charred and crispy.

Teach you to fry small yellow croaker at home, crispy and delicious, dry and fragrant aftertaste.

Fish Homemade Cooking Skills Food Fried fish is so delicious, charred on the outside and tender on the inside, crispy and flavorful, 15 pieces at a time are not enough to eat.

One is the preparation of batter, the starch is fried to make crispy, and the flour is fried to make crispy, all of which are indispensable; Second, the batter should be thin, too thick paste will be too sticky and too thick, which is both oily and not easy to crispy; Third, the fish body must be dried after marinating, otherwise the batter will become thinner and thinner, which will affect the quality of the fried fish later; Fourth, the oil temperature should be slightly higher, and the oil should be fried quickly and crispy. Seek adoption.

【Food Magazine】2012 Issue 3 article, editor's note: Chinese diet, a long history, bone crispy fish is particularly wonderful, but the long history, many unknown, coupled with fake and shoddy, good and bad, also ruined a lot of bone crispy fish good reputation, good bone crisp delicious, everyone can not make a good taste, thinking that their own craftsmanship is not good, in fact, the practice is wrong.

Authentic recipe for crispy fish:

Ingredients: 25 fresh carp Accessories: green onions, ginger, garlic, pepper, ingredients, 50 grams of soy sauce, 50 grams of cooking wine, 5 grams of nine-layer tower, sugar, 1 bag of core ingredients, 5000 grams of millet water Utensils:

Cizhou kiln crispy fish special large casserole (one pot can make more than 20 fish, use this pot to make crispy fish, the flavor is extra good) Production: The bottom of the pot is covered with a number of bamboo slices. Then put in the accessories, put the fish on the top of the material, and then put the casserole on the stove fire, high heat"Cooking", which is the key to whether the fish is delicious or not, and then add high-quality millet water, and the water should exceed that of the topmost fish.

After the fish soup in the pot boils, turn down the heat, and the heat is better to boil the fish soup in the pot slightly without boiling. The fish will be ready to cook in about 3 to 6 hours. Features:

The bones are crispy and rotten, the fish shape is complete, nutritious and nourishing, suitable for all ages. According to this basic practice, combined with local flavors, spicy, spicy, spiced, sweet, tempeh and other flavors can be made.

Precautions: 1. When there is little soup in the pot, add an appropriate amount of warm water, not cold water. 2. After the pot is removed from the heat, stop for 10 minutes before moving the fish. 3. After eating fish, don't throw away the fish soup, and make fish for backup next time, you can save seasoning and make the fish more delicious.

If you don't want to make fish, boil the Shengzhi bone crispy fish soup with water in a ratio of 1:5, the flavor is nutritious, and the folk of Handan have it"Eating radish in winter and ginger in summer is not as good as the crispy fish soup of the Holy Decree"reputation. The authentic practice of crispy fish is the practice of crispy fish in the holy decree bone, Handan, Hebei Province is the birthplace of crispy fish, and the crispy fish of the holy decree bone crispy fish is the "ancestor of crispy fish" in China.

Ingredients: 800g herring.

Excipients: Magnolia slices 10 grams Eggs 100 grams Fungus (water hair) 25 grams Wheat flour 35 grams.

Seasoning: 4 grams of salt, 20 grams of soy sauce, 8 grams of sugar, 15 grams of rice wine, 10 grams of ginger, 3 grams of monosodium glutamate, 2 grams of pepper, 10 grams of shallots, 100 grams of vegetable oil, 8 grams of vinegar.

How to fry the crispy fish:

1.Slaughter and clean the herring, take the meat and chop it into long strips of cm length, cm width and cm thickness, wash and drain, and put it on a plate;

2.Marinate the fish with refined salt and rice wine for 5 minutes;

3.Knock the eggs into a bowl, add flour and starch, and stir into a whole egg batter;

4.Pour the marinated fish pieces into the egg batter and dip into the batter;

5.Black fungus is washed to remove impurities;

6.Soak the magnolia slices in water, wash and slice;

7.Pour vegetable oil into the wok, put it on a hot fire and cook it until it is hot, fry the fish one by one until the outside is crispy and tender on the inside, and when the color is golden, take it out and place it neatly in the bowl;

8.Mix 100ml of chicken broth, soy sauce, sugar, monosodium glutamate, green onion and ginger into a marinade;

9.Pour the marinade into the bowl of fried fish pieces, steam it for half an hour, take it out, and turn it into a plate;

10.Heat the bottom oil in the wok, add green onions, ginger, fungus, magnolia slices and stir-fry, then add 100ml of chicken broth, pour the original juice of the steamed fish into the pot, add sugar, soy sauce and vinegar, and burn together;

11.After boiling, dilute and thicken with wet starch, after the sauce is thick, pour sesame oil, then pour it on top of the fish and sprinkle pepper.

The Past and Present Life of Crispy Fish:

Crispy fish, also known as bone crispy fish, originated from the hometown of bone crispy fish Handan Zhao family, Wei and Jin dynasties were introduced into the palace by the people, in the early years of the Northern Song Dynasty by Taizu Zhao Kuangyin (Hebei people) version of the imperial seal, since then honored the title of "holy decree bone crispy fish". Shengzhi bone crispy fish is the ancestor of crispy fish in China, the source of crispy fish in China, and represents the most authentic original crispy fish technology in China. Be a man, be a man; Eating fish, eating the Holy Decree Bone Crispy Fish, reflects the revered status of the Holy Decree Bone Crispy Fish as the "Bone Crispy Fish Ancestor".

A fish can be called the Holy Decree and has been approved and registered by the state, which shows the depth of the Holy Decree bone crispy fish. In 1961, when Mao, the Lord and Xi inspected Handan, they occasionally tasted it, and they were full of praise, and at the celebration dinner for the normalization of diplomatic relations between China and Japan in 1972, the Holy Decree Bone Crispy Fish was again included in the state banquet!!