How to make the fish delicious after it is fried, and how to fry the fish to be delicious?

Hello everyone, today I will share a delicious recipe for hairtail. Hairtail is a very nutritious seafood that is very popular with the public, and I also like to eat it very much. So do you make hairtail?

If you like to eat and don't know how to make hairtail, today I will introduce you to a way to eat hairtail, it tastes fresh and smooth, no fishy smell, interested friends quickly follow me to see how this delicious hairtail is made!

Ingredients] Hairtail, ginger, garlic, dried chili, starch, light soy sauce, aged vinegar, cooking wine, salt, sugar, dark soy sauce.

Production Steps] 1First, prepare the hairtail, cut it into equal-sized pieces, clean it, and then make a few cuts on each side of the hairtail, and after all the cuttails are drawn, put the hairtail in a large bowl.

2.Then prepare some old ginger and cut it into thin strips, then put the ginger shreds into a hairtail bowl, add some cooking wine, light soy sauce, salt and pepper to remove the fish, stir evenly with chopsticks and put it aside, marinate for ten minutes to remove the fish.

3 Prepare some garlic and ginger, crush the garlic, then chop the ginger into minced pieces, then put it in a bowl and set aside, and then cut some dried chili peppers for later use.

4 Prepare some starch and put it on a plate, take out the marinated hairtail, and put it on the plate to coat it with a layer of starch; Wrap it all and set it aside.

5 First heat the pan hot, then pour the cooking oil, after the oil is hot, put the hairtail into it and fry it, fry it slowly over low heat, do not turn it at will, after the bottom surface is fried, turn it over and continue to fry, after the two sides are fried, control the oil and put it on a plate for later use, the whole process is about 8 minutes.

6 Leave the bottom oil in the pot, add minced garlic, ginger and dried chili peppers and stir-fry until fragrant, add some light soy sauce, aged vinegar, cooking wine, salt, sugar, dark soy sauce, and then put in an appropriate amount of water, the salt can be put a little less, because the salt is put once when marinating, and then put the hairtail fish in, turn on low heat, so that the hairtail can fully absorb the soup; Turn it over after two minutes.

7.When the time is up, turn off the heat and remove from the pot, the whole journey takes about 4 minutes. A delicious hairtail fish is ready, it tastes fragrant and tender, no fishy smell, do you want to do it too, friends who like it hurry up and try it!

Tips】1 When buying hairtail, try to dispose of the hairtail before buying, so as not to forget or not handle it when you get home. We generally don't eat the head of the hairtail, and if we want to cut it off, the fins are also cut off to remove the internal organs, black membrane and dirt in the stomach.

2 Change the knife on both sides of the hairtail fish in order to marinate the flavor, can better remove the fishy smell, and try to marinate for a longer time, not less than 10 minutes.

3 When frying the hairtail, you can put a little more oil, it is better to fry when frying, and anyway, we have to leave the bottom oil behind to fry the sauce.

Many people like to cook the fish after it is fried, so that the fish will become more flavorful, but frying fish is also a very particular practice, this method will make the taste of the fish they make is not so good, so we must pay attention to the use of aged vinegar when frying the fish, which is a very critical cooking step.

Wash and cut the chives, mince the garlic, cut the dried chilies, peel and cut the ginger into thin strips.

Method] 1Cut the preserved fish into pieces about 2cm wide; Soak in warm water for 30 minutes; Drain and blot with a kitchen paper towel;

2.Add a little water to the white sugar and Haitian time-honored brand with zero addition of first-course soy sauce;

3.Then add Haitian aged vinegar and mix well as a sauce for later use;

4.Add an appropriate amount of oil to the frying pan, boil until 7 is hot, and place the cured fish with the skin side down; Fry until golden brown on both sides, drain and set aside;

5.Add a little oil to another pot, heat it and add Sichuan pepper and dried chili pepper to stir until fragrant; Then add minced garlic, shredded ginger and green onion and stir-fry for a while;

6.Add the preserved fish pieces and stir-fry, finally add the seasoned sauce, fry until the soup gradually dries, and sprinkle with chopped green onions when it comes out of the pot.

Wash the fish and add two garlic heads to the belly of the fish. In a hot oil pot, add a little ginger and garlic. After copying the incense, put the cleaned and sorted fish into the pot.

Pay attention not to have too little oil, and the fire must be strong after the fish is put into the pot. The fish skin is golden brown, and the fragrance wafts out. At this time, put the fish on the side of the pan and you can see that there is still a little oil at the bottom of the pan.

Pour the stems of the washed and chopped green garlic into the pot and stir-fry a few times, then put the fish and green garlic together, add salt, monosodium glutamate, and a few garlic heads that have been patted, add a little soy sauce and stir-fry a few times and then add water to cook (be careful not to add too much water, and the fire does not need to be too hot). Wait until the soup is thickened, add a little green garlic. After stir-frying, it is ready to rise.

Grass carp belongs to the genus Grass carp in the subfamily Cypriniformes. The common names of grass carp are: grass carp, oil grass carp, grass carp, white grass carp, grass carp, grass root (Northeast), bastard, black herring, etc.

English name: grasscarp. It inhabits rivers and lakes in plain areas, and generally prefers to live in the middle and lower layers of water and near-shore aquatic grass areas.

Sexually active, swims quickly, and often forages in groups. It is a typical herbivorous fish. Wintering in the deep waters of the main stream or lake.

The fish is delicious and tender, and it is even more delicious when fried. Let's share with you the specific production method of fried fish.

Fish, salt, shredded ginger, cooking wine, soy sauce, vegetable oil, green onion, chili oil, Sichuan pepper oil, coriander, sesame oil, garlic.

01 Wash the fish and make a few small incisions on both sides of the fish.

02 Then, put it on a plate and add an appropriate amount of salt, shredded ginger, cooking wine, and soy sauce to marinate for an hour.

03 Add an appropriate amount of vegetable oil to the pot, heat it, put the marinated fish in, and fry it over low heat.

04 Fry the vegetable until golden brown on both sides and place it in a bowl.

05 Continue to add an appropriate amount of vegetable oil to the pot, heat it, add a little green onion, ginger and garlic and stir-fry. Then, add an appropriate amount of salt, chili oil, and pepper oil.

06 Stir-fry the condiments in the pan for a while, then add the fried fish.

07 Stir-fry the fish gently, then add an appropriate amount of water, cover the pot, and simmer over high heat.

08 After the pot boils, thicken it, put it out, sprinkle with a little chopped green onion, add an appropriate amount of coriander, and drop in a little sesame oil.

The steps of frying fish are as followsIngredients: fish, salt, noodles, cooking oil, etc.

1. Thaw the fish in advance, remove the internal organs, cut off the head and tail, and wash it.

2. Cut the fish into long pieces of suitable size, sprinkle with salt and marinate for a while.

3. Pour an appropriate amount of key flour into a small plate, and wrap the outer layer of the marinated fish in flour.

4. Pour an appropriate amount of oil into the pot, put in the fish segments when it is hot, and fry over medium heat.

5. Turn over when the bottom surface is colored, and continue to fry the other side. Fry the fish on both sides until golden brown.

Fish is one of the most in line with the taste of the public, and it is also often eaten by everyone, braised fish, stewed fish everyone has eaten a lot, today I want to teach the big eggplant to build a delicious fried fish, add tomato sauce to fry together, the taste is better.

Ingredients: 300 grams of fish, 200 grams of tomato paste, 200 grams of corn starch, 10 grams of chopped green onion, 5 slices of ginger, 5 grams of garlic slices, 1 tablespoon of cooking wine, 1 teaspoon of salt, 1 teaspoon of sugar.

Preparation of fried fish in tomato sauce:

1. Cut the fish into pieces, then add salt and cooking wine to marinate for 10 minutes, and wrap it with cornstarch;

2. Pour oil into the pot, heat the oil at a temperature of 7, put in the fish pieces wrapped in cornstarch, fry until golden brown, and remove them;

3. Leave the bottom oil in the pot, heat, add ginger and garlic slices, add tomato paste, salt and sugar to taste, pour in the fried fish pieces, and stir-fry;

4. Finally, sprinkle with chopped green onions.

Tips: Before frying the fish, fry the fish in the pan first, don't fry it for too long, and remove it immediately until it changes color.

The steps are as follows:

1. First wash the fish, remove the scales, gills, fins, and internal organs, scrape off the skin after a little scalding with boiling water, and wipe the water dry; Concealment.

2. Then cut the two sides of the fish obliquely a few times, depending on the size and thickness of the fish;

3. Put salt and liquor on the fish body and marinate for two hours; Macro banquet debate.

5. Drain the water on the fish and fry it in a pan;

6. After one side is cooked, turn over and fry again. Remove the ginger slices;

7. Finally, add a tablespoon of steamed fish drum oil and a little water, bring to a boil and simmer.

Ingredients: 1 fish, 5 red state peppers, 5 green peppers, ginger, garlic, chili peppers in sauce, coriander.

Method] 1After cleaning the green and red peppers, cut them into small pieces, and then cut the ginger and garlic into shreds for later use.

2.Remove the internal organs of the fish, scrape off the scales and clean it, make a few cuts evenly on both sides of the fish, and apply salt to the scratched knife edge, which can ensure that the fish has more flavor.

3.Add an appropriate amount of oil to the pan, and when the oil temperature is 5 hot, put the marinated fish into the pan and fry it on both sides, and take out the fish when it is golden brown and set aside.

4.Add an appropriate amount of oil to the pot, add the prepared green onions, ginger, green and red peppers and chili sauce and stir-fry until fragrant.

5.Add the fried fish so that all the ingredients are evenly spread on the fish.

6.Stir-fry for 2 minutes, you can turn off the heat and take out the fish, and then add an appropriate amount of coriander to make it ready.

How to fry fish non-stick pan.

1.Before frying the fish, you need to wipe all the cracks in the hot pan with fresh ginger, and then put oil, pay attention to the need to coat all parts of the pot with oil, so that when frying the fish, you can ensure that the color of the fried fish is shiny, and the fish skin will not fall off.

2.Choose fresh fish for frying fish, and after cleaning it, completely control the moisture, and then fry the fish in the pan, so as to ensure that the fish does not stick to the pan.

3.You can coat the fish with a layer before frying it, taking care to be thin, and you can also roll it in the egg wash before frying the fish before frying it to prevent the fish from sticking to the pan.

4.After the pan is hot, you can brush the surrounding area of the pan with cold oil and pour it out, and then fry the fish in cold oil so that the fish does not stick to the pan.

5.Before frying the fish, add an appropriate amount of white sugar to the pan, and when the color of the sugar turns yellowish, add the fish, which not only does not stick to the pan, but also makes the fish taste more delicious.

Herring flower knife, fried, bottom oil, green onion, ginger, peppercorns, tomato sauce, sugar, chicken powder, refined salt, thirteen spices.

How do you cook fried fish? Dry the pot, add oil, pour in the cleaned fish, add green onions, ginger, cooking wine and pepper, marinate and fry until possible.