How do you make fried cooked fish delicious, and how do you make fried fish delicious?

Sweet and sour fish pieces] 1First of all, we prepare a fresh carp and knock the fish out with a hard object to remove the fins.

and fish scales, cut open the belly of the fish, take out the internal organs, and pick off the gills.

and teeth, after cleaning ready to change the knife.

2.Chop off the fish head, slice the fish on both sides along the backbone, we use fish in this dish today, the fish bones can be kept for stew, and the fish meat is chopped into even small pieces and put into a basin.

3.Cut the ginger into slices, cut the green onions into horseshoe slices, put them together in the fish pieces, add 2 grams of salt, pepper.

2 grams, cooking wine.

10 grams to remove the fish, stir well and marinate for 10 minutes to give the fish a flavor.

4.Then we prepare the sauce, put 2 grams of salt, 20 grams of sugar, and rice vinegar in a bowl.

20 grams, 2 grams of dark soy sauce to improve the base color, 10 grams of light soy sauce, 10 grams of cooking wine, the amount of sugar and vinegar should be more in a ratio of 1:1, so as to highlight the sweet and sour taste, then add an appropriate amount of water to dilute it with chopsticks and stir well, and then prepare a small handful of green onion leaves, wash and cut into green onions for later use.

5.Then pick out the marinated fish pieces and prepare to fry them, how much oil is in the pot, when the oil temperature is hot, wrap the fish pieces with a layer of starch and put them into the pot, the starch can absorb the moisture on the fish pieces to prevent splashing oil when frying, and at the same time can lock the moisture inside the fish pieces, fry them out crispy on the outside and tender on the inside, fry them slowly on low heat throughout the whole process, and fry the fish pieces into golden brown and take them out to control the oil.

6.Heat the pot again, pour in the prepared sauce, pour in the fried fish pieces after the heat boils, turn on low heat and simmer for 5 minutes until the fish pieces are cooked, so that the juice can fully penetrate into the fish pieces.

After 5 minutes, turn the heat to high to make the sauce viscous, let the sauce evenly wrap on the top of the fish pieces, and finally sprinkle with chopped green onions and drizzle with oil.

Technical Points:1When the fish pieces are fried, they should be coated with a layer of starch to absorb the water on them so as not to splash the oil, and at the same time make the fried fish pieces more charred.

2.Add more water to the sauce to avoid sticking the fish when cooking.

The fried cooked fish can be stewed and eaten, ginger and shallots can be added, and some condiments of Sichuan peppercorns can be added to stew and eat.

Steamed fried cooked fish is more delicious, because it is already cooked, and it will taste very good again.

Revisit Shen Xinfeng once, the specific method is as follows, first prepare the ingredients: fish (fried): appropriate amount, edible oil: appropriate amount.

1. Put the fried fish in a clean and waterless container for later use.

2. Pour an appropriate amount of cooking oil into the pot, heat it over high heat, and put the noisy fish in it and fry it again.

3. Drain the fried fish and let it cool.

4. Prepare a clean, water-free and oil-free plate, put the fish in it and serve.

Deep-fried fish can be braised to make it delicious.

The fish is fried and then braised for better taste.

How to make fried fish delicious:

1.To eat fried crispy fish, you should choose small fish that is delicious, and it is easy to fry through the crispy. After frying, the whole fish is basically edible, and the fish bones are also scorched and edible.

Therefore, after choosing a small fish, be sure to clean the internal organs, gills and scales of the small fish. Otherwise, it will affect the taste and be easy to bitter.

2.After 10-20 minutes of marinating the cleaned small fish, with five-spice powder, salt and cooking wine. Empty the water and sprinkle with dry flour on top.

3.After sprinkling with dry flour, let it dry for a while, turn the fish over and sprinkle a layer of dry flour on the other side as well. Then let it dry for a while before frying. (The flour is fully absorbed by the small fish).

4.Put the wok on the stove, **, put the cooking oil, and when the oil bubbles slightly, add the small fish sticky to the flour one by one with chopsticks to the pot. Do not pour together in the pan to avoid sticking.

5.When it is fried slightly yellow, turn the small fish over the other side and continue to fry until it is light yellow, gently press the fish body with chopsticks, and when you feel a certain hardness, you can take it out.

6.After taking the small fish out of the oil pan, do not eat it immediately, but dry it for a while and eat it directly. Charted on the outside and tender on the inside, it is delicious.