How to fry small fish is delicious and simple, how to fry small fish is delicious and simple

1. Prepare a few small crucian carp Prepare a few strips that are similar. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

The pan-fried fish was snatched as soon as it was served.

Materials. Ingredients:

6 small fish.

Ingredients: 1 tablespoon of cooking wine.

Sliced ginger 1 slice.

Cornstarch to taste.

Cooking oil to taste.

Salt 1 gram. Sichuan pepper powder 2 grams.

Cumin powder 5 grams.

Utensils: 1 pan.

Steps. 1. Clean the small fish and set aside.

2. Prepare cooking wine and ginger slices (cut ginger slices into shreds).

3. Put the shredded ginger into the cleaned fish, and pour in 1 tablespoon of cooking wine.

4. Mix well and marinate for half an hour.

5. Prepare cornstarch, pepper powder, cumin powder, salt (according to the amount of fish, add the amount of cornstarch in an appropriate amount).

6. Put the marinated small fish into the cornstarch and stick the flour evenly on both sides.

7. After all the sticky powder is completed, put an appropriate amount of oil in the pan, place the small fish in the pan flatly, and fry slowly over low heat.

8. Pick up the pot and shake it, the fish can be moved in the pot, turn it over and fry, and continue to turn it three or four times repeatedly, and it's OK.

9. Sprinkle in a little prepared salt, pepper powder, cumin powder, and fry slowly for 1 minute.

Pan-fried small fish, delicious and crispy, learn to cook it at home.

Today, a friend sent a lot of small fish. Make soup or braised stingy fish is relatively small. Let's use it for deep frying.

Let's share the fried small fish today. Wash the small fish first. Remove the gills and internal organs of the belly of the fish as well as the black black black. Rinse and control drying. (The fish is very small, and when you squeeze it with both hands, the belly is broken, and the internal organs are easy to remove).

Eviscerate and wash.

Mix well with salt, ginger, garlic, green onion, fennel, soy sauce, cooking wine and marinate for 4 hours, the temperature is high in summer, cover with plastic wrap and put in the refrigerator.

Marinated fish. Mix the condiments well. After 4 hours of marinating, the fish has been savoured.

Pour oil into the pan. Oil 5 when ripe. After marinating, the excess water is controlled, and the excess water is forced out, and the whole fried fish will not be crispy after it is fried with too much water. We just put the fish down and fry it directly.

After frying the fish on medium heat for 2 minutes, turn to low heat and continue frying, taking care not to turn the fish repeatedly with a spatula or chopsticks. It will cause the fish to fall off into powder.

Deep-fried small fish. Wait for 5 minutes on low heat and fry until golden brown.

Sprinkle with pepper. Okay, it's time to go. Eaten.

Small fish are fried well.

1. Remove the scales and intestines of the small fish, wash and set aside;

2. Wash the green onion and coriander and set aside;

3. Wash the dried chili peppers and set aside;

4. Peel, wash, and cut the ginger for later use;

5. Put an appropriate amount of rapeseed oil in the pot;

6. Put the small fish in the pot, fry on both sides until golden brown, and then put it up for later use;

7. Add the chopped ginger foam to the bottom oil in the pan;

8. Add a spoonful of bean paste and stir-fry until fragrant;

9. Add an appropriate amount of water;

10. Pour the fried fish into the pan;

11. Add an appropriate amount of salt;

12. Add chopped coriander and chopped green onion;

13. After the coriander is cooked, add an appropriate amount of chicken essence;

14. Remove from the pot and the delicious small fish will be fried.

Pan-fried small fish.

Ingredients: 5 small strips of fish.

Ginger 5 slices. 6 cloves of garlic.

2 dried chili peppers.

2 grams of chopped green onion.

2 tablespoons steamed fish soy sauce.

1 tablespoon of cooking wine.

Preparation of pan-fried small fish.

The ingredients are ready, the fish is washed, the ginger slices are patted into the stomach in advance, a small amount of cooking wine, a little salt, rua a rua for later use, garlic and chili pepper are chopped.

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The small fish with ginger slices in the belly is fried in the pan to make it crispy, be sure to fry it slowly over low heat, and fry it for a while without mush, and the fish bones will also become crispy.

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After frying, take out the small fish and set aside, put the bottom oil directly into the minced garlic and dried chilies, and do not fry the paste <> on low heat

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Quickly add the small fish and continue to fry for 2 minutes, the garlic is fragrant.

Finally, add two tablespoons of steamed fish soy sauce and turn the fish over and serve.

After the fish is served, the minced garlic left at the bottom of the pot is relatively dry, 2 tablespoons of water, chopped green onions, boil and pour on the fish!

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Tip: The fish must be fried until crispy, and the bones can be eaten directly.

It is rare to see small river fish in big cities, and it is more common only in rural areas, or on rainy days by the river, fishermen who catch small river fish will also sell the small river fish they catch. How do you fry small river fish deliciously? Let's take a look.

River fish, ginger, chives, peanut oil, soy sauce, salt, cooking wine.

01 Prepare a pound of fresh river fish, a ginger and a chives.

Small river fish caught from the river do not live for long, so be sure to buy fresh ones.

02 Use a knife to hang off the scales and gills of the small river fish and clean the internal organs.

03 Then use two tablespoons of cooking wine and salt and wash it twice.

04 Slice the ginger, shred the green onion and set aside.

05 Wash the small river fish with cooking wine, drain the water, add an appropriate amount of salt, soy sauce, cooking wine, ginger slices, and marinate for half an hour.

06 Heat the oil in the pan, add the ginger slices and stir until fragrant, then place the small river fish in the pan one by one, and use a frying pan to fry the fish.

07 After putting in the small river fish, don't be in a hurry to turn it first, wait for the bottom side to fry until golden brown, then turn over the other side and fry slowly, fry slowly over low heat, dry the water on the small river fish, the fish becomes firm, and you can get out of the pot.

08 The small river fish is easy to fry, so be sure to keep it on low heat and watch by the pot.

The fried fish is placed in a basin and sprinkled with shredded green onions.

Step 1Wash the fish, control the water, and add minced ginger.

2.Drizzle with rice wine.

3.Add salt. 4.Sichuan pepper powder, mix well and marinate for half an hour.

5.Add flour and starch to the marinated fish.

6.Mix well. 7.Put oil in a pan and heat it. Put the fish in the flour and fry it in the pan.

8.Fry until golden brown. (Fry again after cooling).

Tips: It is best to marinate the fish for more than half an hour to better absorb the flavor. The temperature of frying should be well controlled, and the heat should not be too high to prevent the paste. It is best to re-fry the fried small fish once, the first time the frying time is not too long, the shell is fried hard, that is, it is taken out, and then it is fried again in the oil pan after it is cooled, it is easier to fry and burn, and the taste is crispy and fragrant.

If you don't fry it a second time, you can fry it over low heat for a longer time.

It can be cooked with lamb to form umami.

You can make small fish soup, and you can also stew it with miso!

There are a lot of bones in the small fish, but if you fry them, you won't be able to eat them, and the small fish bones are fried until they are crispy, and the fish meat and bones are chewed together, which is delicious. Let's take a look at the home-cooked method of frying small fish.

Small fish, ginger, peanut oil, salt, cooking wine.

The fish larvae are killed with the help of the master who sells the fish, and the fish belly is cleaned directly when you go home, and then you put in cooking wine and salt, and wash them together, so that you can remove the fishy smell of the fish larvae.

When you clean the fish, you won't smell the fishy smell or smell.

If you smell a foul smell, it means that it has not been washed clean, or the larvae are not fresh.

Fry in a pan, or non-stick pan.

Heat the oil in a pan, add ginger slices, and brush the pan.

Once one side is golden brown, turn to the other side and continue to fry.

The fire in the middle is relatively large, and during the frying process, the position of the fish larvae should be changed occasionally, so that the fried fish is very uniform and delicious.

A large pot of fish larvae, fried for almost half an hour, but it was eaten up in less than ten minutes, the children all eat the fish as a snack, and my husband also loves to eat it.