How to fry fish How to fry fish How to fry fish How to fry fish

Health benefits. Ginger: Reduces inversion and relieves vomiting, dissolves phlegm and relieves cough, dissipates cold and relieves the surface.

Cooking wine: invigorate blood circulation and dispel blood stasis.

Vinegar: eliminate food accumulation, detoxification, and blood replenishment.

Ingredients. Two small pomfrets.

A small amount of green onion is a gram of food.

A small amount of ginger is a food.

Two tablespoons of cooking wine.

Two tablespoons of soy sauce.

A tablespoon of vinegar to restrain food.

1/2 tablespoon of dark soy sauce.

Starch to taste. A pinch of salt.

Appropriate amount of chrysanthemum leaves.

Preparation of fried fish.

1.Continue with corn germ oil

2.Take a plate, pour in the seasoning sauce, mix well, add shredded green onions, shredded ginger, 3Pour a ** into the well-mixed sauce, put the fish on a plate, turn it over and let it cover with sauce, and marinate for 30 minutes.

4.Prepare an appropriate amount of starch and cover both sides of the fish with dry starch. Dip in starch for frying without sticking.

5.Prepare a wok, boil the water in the pan, add three or four tablespoons of oil, 6Add the small pomfret covered with starch and fry it slowly over low heat.

7.After frying for a minute or two, fry on the other side, 8Fry until golden brown on both sides. Fry until flipped several times during the process. Turn it several times so that it can be evenly cooked and prevent the surface of the beard from frying.

9.The plate is covered with chrysanthemum leaves. Remove the fish from the pan and place it in a dish of chrysanthemum leaves.

Tips: You can also marinate it for a while to get a better taste. The big pomfret wood has small pomfret good times, and the wood has small pomfret fresh and tender.

1. Clean the fish, you must pay attention to it before frying the fish, this is a very critical step, you must clean the fish, clean the fish, you can remove the fishy smell of the fish, it is generally recommended to remove the fish teeth, and the gills are also fishy**, the most important thing is the black membrane in the fish belly, there is generally a layer of black membrane in the fish belly, the black membrane in the fish belly is the biggest fishy smell of the fish**, many people do not clean it up, just simply rinse it with water, In this way, there is no way to get rid of the fishy smell, and the black film must be torn off.

2. Before frying the fish, the fish should be marinated, the pickled fish can remove the fishy smell of the fish, the practice of marinating the fish is also very simple, the fish is cleaned and put in a basin, add some cooking wine ginger and green onions to marinate, about 15 minutes of pickling time can be, if you want to avoid the fish in the process of marinating the fish stained with the spicy taste of green onions and ginger, it is recommended that you can also soak the green onions and ginger in warm water, about half an hour or so, and wipe the soaked green onion and ginger water on the surface of the fish. Rubbing the whole body of the fish with green onion and ginger water can not only remove the fishy smell of the fish, but also will not make the fish have the spicy taste of green onion and ginger, and the fried fish will be particularly delicious.

3. Before frying the fish, you should first coat the surface of the fish with flour, the main purpose is to make the fried fish more crispy and delicious, and the amount of flour should also be controlled.

4. Rub the pan with ginger before frying the fish. Before frying the fish, if you want to avoid the fish sticking to the pan, you can also wipe the pan with ginger first, so that the pot can be stained with ginger juice, and then pour oil into it to fry the fish, there will be no problem of sticking to the pan, and you can enjoy the delicious fried fish by frying the fish until it is golden on both sides.

1. Ingredients: 200 grams of yellow flowers, 200 grams of sardines, 200 grams of pasta, 100 grams of cooking oil, 10 grams of salt, 1 egg, 10 grams of flour.

2. First of all, wash the yellow flowers and sardines, cut the slices into slices, and add an appropriate amount of salt.

3. Only one egg liquid is needed to fry the small yellow flowers, and an egg is beaten and stirred into a liquid with a uniform texture.

4. Put the pickled small yellow flowers into the egg liquid and dip them evenly, wrap the hail of bafish and sardines in a layer of dry flour, and let it stand for a while.

5. Let the dry flour and fish perfectly form a layer of coating, and it is not easy to stick to the pan when frying.

6. Add an appropriate amount of cooking oil to an empty pan and fry the fish in the pan.

7. Fry and put on a plate.

1. Ingredients: a piece of fish, an appropriate amount of green onion, ginger and garlic, an appropriate amount of peanut oil, an appropriate amount of cooking wine, and an appropriate amount of salt.

2. Take a fish, preferably a flat fish, and choose the size of the fish according to the number of people. Wash the fish with clean water, and then touch the fish maw, fish head and fish surface with salt and cooking wine, cooking wine can remove the fishy, and the salt must be touched evenly, both front and back. Marinate for about fifteen minutes.

3. Wash the green onion, ginger and garlic with water, shred the ginger and cut the garlic into small pieces.

4. Put peanut oil in the pot and heat it, put the green onions, ginger and garlic into the pot, and then push it to the side of the pot with a spatula for later use. If you like spicy food, you can add red and dried chili peppers to boil the pot together.

5. Carefully put the fish from the side of the pan into the hot oil in the pot, be careful not to splash the oil on the **, turn on medium and low heat and fry slowly, and the whole fish must be fried evenly from beginning to end. Be careful not to touch it, you can pick up the pan and adjust the position you want to fry.

6. When the fish does not stick to the pan, it means that that side has been fried, carefully turn it over with a spatula, and we can see that the fried side is very good-looking golden brown. You can put a little ginger and garlic into the belly and surface of the fish. Slowly fry the fish in the same way until it does not stick to the pan, and the surface must be evenly fried.

1. Cut the fish into pieces, cut the chili pepper into sections, cut the garlic into pieces, and cut the shallots into sections.

2. Fry the fish in a frying pan until the fish turns white and golden brown on both sides.

3. Add ginger and garlic, chili pepper, Sichuan pepper and seasonings, add water and salt and cook over high heat until the juice is reduced.

4. Cooking vinegar is to remove the smell and improve the freshness, at this time, you are not afraid to add more vinegar, because it has to be stewed, so you are not afraid that there will be a sour taste after it comes out of the pot. The trick of frying fish without breaking the skin: wash the pan and dry it and heat it, wipe it back and forth in the pot with ginger, then put the oil, and then put the fish in to fry after the oil is hot.

In this way, the fried fish will not break the skin.