The practice of salty fried fish, the practice of fried salted fish

There are steps online to learn.

Ingredients: 1500 grams of herring, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of fennel, appropriate amount of light soy sauce.

1. Scrape the scales of the herring to remove the internal organs, wash and clean, then divide into several large pieces, add salt, bay leaves, white wine, ginger, and light soy sauce and marinate for about eight hours.

2. Wash the marinated fish, then cut it into slices and dry it in a ventilated place.

3. Add oil to a pot and heat it.

4. Add the fish fillet.

5. Don't flip too much during the frying process, take it out after frying it is golden brown 6. Put ginger, star anise, chives, fennel, chili, dark soy sauce, light soy sauce, and sugar into the pot and boil, add the fried fried fish, and soak for ten minutes.

7. Take out the fried fish and put it on a plate.

500 ml.

4.Pour the soup seasoning into another pot, and when there are still three or four pieces of fish left in the re-frying, at the same time, pour water into the seasoning pot, then boil, taste, if you feel a little saltier than the usual food, just right, as soon as the fish is fried, it will be poured on the fish, and it is better to have more juice, so that the fish can fully absorb the soup and taste better.

I hope it can help you, if it is adopted by you, and I hope you will click on the star after the consultation. [heart] [heart].

Ingredients: 500g salted hairtail

Excipients: appropriate amount of oil, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of starch, 1 egg.

Step 1: Prepare the hairtail fish and eggs.

Step 2: Finely chop the garlic and set aside.

Step 3: Beat the eggs and add the garlic and cooking wine.

Step 4: Add starch.

Step 5: Soak the fish in an egg for a while.

Step 6: Heat the pot with an appropriate amount of oil.

Step 7: Put the salted hairtail.

Step 8: All of them are gone.

Step 9: Fry until golden brown on both sides, then pick it up and put it in the egg mixture.

Step 10: Fry in another pan to reduce greasyness.

Step 11: Fry on the reverse side.

Step 12: Serve on a plate.

Ingredients: flounder (350 grams).

Excipients: magnolia slices (5 grams) red pepper (10 grams) chili peppers (green and sharp) (20 grams) starch (corn) (5 grams) egg whites (25 grams).

Seasoning: salt (4 grams) monosodium glutamate (2 grams) green onions (5 grams) chicken fat (5 grams) cooking wine (4 grams) lard (refined) (40 grams) garlic (5 grams).

1.Slaughter and cure the tooth slice fish (flounder), take 350 grams of net meat and cut it into centimeter-long, centimeter-thick strips; 2.The fish strips are slurred with egg white, wet starch, refined salt, monosodium glutamate, and cooking wine;

3.Cut the green and red peppers into strips 5 cm long and 5 cm wide;

4.Mix 50ml of clear broth, refined salt, monosodium glutamate, and wet starch into juice;

5.Add cooked lard to a frying spoon, cook until four or five percent hot, add the fish kernels and cook them over warm silver pure fire, remove and control the oil;

6.Add a little base oil to the spoon and heat it, then fry the green onion and garlic, add cooking wine and cook, first put in the chili pepper and stir-fry, then put in the fish kernel and juice, quickly stir-fry evenly, and drizzle with chicken fat.

Steps to make the fish blast:

Ingredients: 1000 grams of grass carp, 10 grams of green onion and ginger.

Excipients: appropriate amount of oil, 10 grams of dark soy sauce, 10 grams of vinegar, 40 grams of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, appropriate amount of oyster sauce, appropriate amount of star anise pepper, 2 bay leaves, 1 piece of cinnamon.

Steps: 1. Clean up the grass carp and cut the fish into 2 cm wide fillets, not too narrow.

2. Put the sliced fish into a bowl, add green onion and ginger, cooking wine, light soy sauce and salt and marinate for 15 minutes to taste.

3. Pour light soy sauce, dark soy sauce, sugar, vinegar and oyster sauce into a bowl and mix thoroughly.

4. Put water in the pot, put the pepper star anise bay leaves, boil the water, the amount of water according to the amount of your own fish, as long as you can mince the fish, and then pour in the sauce mixed on the top and boil again.

5. Pour the boiled juice into a large bowl and let it cool for later use.

6. Next, start to fry the fish pieces, after the fish is put into the oil, do not turn it, remember not to turn it, otherwise the fish will fall apart, and then fry it over medium heat and golden brown, and use a colander to remove the oil.

7. After all the fish pieces are fried, fry them again.

8. After re-frying, the fish will become very crispy, the moisture is basically gone, it tastes very crispy, and the taste is dry and fragrant and very delicious.

9. Put the fried fish pieces into the sauce just cooked while they are hot, soak them for an hour, and then take them out and eat them, or soak them directly in the soup.

10. Grass carp is very tasty. This is the traditional Soviet-style fried fish method.

1. Ingredients: 800 grams of herring, 11 grams of salt, 20 grams of light soy sauce, 60 grams of Korean hot sauce, 30 grams of sugar, 800 grams of water, 500 ml of vegetable oil.

2. Cut the fish into small pieces, about one centimeter or so, add 6 grams of salt and stir, and put it in the refrigerator to marinate for four hours.

3. Prepare an oil pot, after the hail of the oil roast clan is hot, use chopsticks to fry the fish pieces one by one, and fry them once first.

4. Re-frying, fry the fish to be hard, this is the key, because the hard fish, when it is hot, you pour the soup on it, and absorb it immediately, so that the fish is delicious and flavorful.

5. Pour the soup seasoning into another pot, and when there are still three or four pieces of fish left in the re-frying, at the same time, pour water into the seasoning pot, then boil, taste it, if you feel that it is a little saltier than the usual dishes you eat, it is just right, as soon as the fish is fried, it will be poured on the fish, and it is better to have more juice, so that the fish can fully absorb the soup and taste better.

Ingredients: 500g salted hairtail

Excipients: appropriate amount of oil, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of starch, eggs 1 Step 1: Prepare hairtail fish and eggs.

Step 2: Finely chop the garlic and set aside.

Step 3: Beat the eggs and add the garlic and cooking wine.

Step 4: Add starch.

Step 5: Soak the fish in an egg for a while.

Step 6: Heat the pot with an appropriate amount of oil.

Step 7: Put the salted hairtail.

Step 8: All of them are gone.

Step 9: Fry until golden brown on both sides, then pick it up and put it in the egg mixture.

Step 10: Fry in another pan to reduce greasyness.

Step 11: Fry on the reverse side.

Step 12: Serve on a plate.

Salted fish does not need to be so troublesome, as long as you buy salted fish from the market, put it in clean water and bubble it slightly, remove the fish scales, put a little oil in the pot, wrap the salted fish dry, pay attention to the bag when turning it over frequently, prevent it from sticking, don't be too dry, otherwise the meat is too dry and loses its umami.

Ingredients: 3 dried yellow croaker.

Excipients: appropriate amount of flour, 20ml of oil.

Step 1Soak the salted fish in water, brush it and cut it into pieces.

2.Mix with flour and stir well.

3.Heat the oil in a pan and fry the dried fish in the pan.

4.Fry until golden brown and remove from the pan.

Put some salt first, then some sugar, then add some vinegar, and finally cold water to ensure that it tastes good, and if you try it, come to me! Ha ha.

Skillfully remove the salty taste of salted fish.

Brackish water desalination method: soak the salted fish in brackish water with a concentration of 2%, use the concentration difference between the two, so that the high concentration of salt in the salted fish infiltrates into the low concentration of brackish water, about 2-3 hours later, and then take out the salted fish and rinse it with fresh water, so that the salted fish is not so salty.

Liquor salting method: After washing the salted fish, soak it in liquor for 2-3 hours to remove the excess salt of the fish, and the fish after this treatment is fragrant and pure.

Vinegar to remove saltiness: put the salted fish into a basin, then pour in some warm water (the amount of water is to submerge the salted fish), then pour in 2-3 spoons of vinegar, and soak for 3-4 hours.

Rice washing water salting method: add 1-2 teaspoons of alkali to the rice washing water, and then put the salted fish in. After soaking for 4-5 hours, remove the salted fish and wash it with water.

Can be pan-fried or fried. You can also steam meatloaf. Roasted eggplant. Plus the ingredients (monosodium glutamate. Finely chopped pickled peppers. Ginger, garlic oil) can be put in the ingredients according to your taste, mix well and steam in the upper drawer or put it on the top layer of the rice cooker to steam together. Fragrant.