The classic way to dry fry fish fillet? When you make dried fish fillet, how do you make it deliciou

Ingredients: Fish fillet: 500g

Little orange a.

Onions 1 4 pcs.

Ginger to taste 2 teaspoons of salt.

Light soy sauce to taste.

Cooking wine to taste.

Method 1 Buy 2 slices of sea carp (other marine fish can also be substituted, such as mackerel, etc.).

2 Shred the ginger and onion respectively, put the fish fillets into a basin, marinate for 5 30 minutes with shredded ginger, shredded onion and salt, cooking wine, and light soy sauce (if the time is tight, just mix well with the above ingredients and marinate for 5 minutes to taste).

3 Heat oil in a frying pan, turn to medium heat, add the fish fillets and fry them until golden brown on both sides, and pour the small orange juice on the fish fillets to taste, (lemon slices can also be substituted if there are no small oranges).

1. Wash and drain the fish fillets, then coat them with a thin layer of sweet potato powder on both sides.

2. Heat the oil in the pan and fry the fish fillets over medium heat until golden brown on both sides.

3. Sprinkle with an appropriate amount of pepper and salt after serving.

Grass carp to taste. Accessories.

Appropriate amount of five-spice powder, appropriate amount of cumin, appropriate amount of chili powder, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of vegetable oil.

Step 1: Marinate the fish with salt, soy sauce and cooking wine for more than half an hour.

Step 2: Heat the oil pan and fry the fish. Wait for all the water in the fish to dry, and sprinkle in the five-spice powder, cumin, and chili noodles evenly. Continue frying.

Step 3: I added onion rings while frying, and it was also delicious.

Step 4: Cook thoroughly and then get out of the pan. Frying fish like this gives you the feeling of charcoal grilling at a street stall. It's very tempting.

Here's how to do it. Preface.

When I was a child, I liked to eat fried fish, and I liked to eat it with two small hands, chew it slowly, and carefully spit out the fish bones, the more I chewed, the more fragrant it became. After eating, although there was oil on his hands and mouth. But happy and content.

When I was a child, there weren't many snacks, and fried things like this were naturally regarded as a very luxurious snack. Because I don't eat it often, my impression of it has always been a good memory.

Material. Ingredients: 1000g hairtail;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of cooking wine, appropriate amount of starch. Dry pan-fried hairtail.

Raw materials are available. Clean up the hairtail.

Cut into evenly sized pieces.

Wipe off the water and marinate with salt, five-spice powder, and cooking wine to taste.

The marinated hairtail is coated with dry starch.

Put a little olive oil in a pan.

After heating, lower the fish segments.

Fry until golden brown on both sides, remove and place on kitchen paper, absorb the oil from the surface and serve. (Can be served with salt and pepper).

Tips: Fry until golden brown on both sides, remove and place on kitchen paper, absorb the oil from the surface and serve. (Can be served with salt and pepper).

Material. 1 piece of fish, a pinch of salt, a pinch of rice wine, a pinch of green onion, 2 slices of lemon, a pinch of pepper, 1 tsp of olive oil.

Method. 1. Rinse the fish with clean water, quickly wipe the surface moisture dry with a paper towel, and then smear with a little salt and rice wine.

2. Add a little olive oil to heat the pan, put down the fish (fry the fish skin side down first), fry until golden brown on both sides, and then remove from the pan.

3. After serving, sprinkle a little pepper on the fish surface to increase the aroma, and then put the green onion white (cut the green onion white first into thin strips and then slightly soak it in ice water to reduce the spicy taste) and lemon slices to decorate the color.

First of all, you should prepare fresh fish, remove the fish bones from the fish, add salt, sugar, chicken essence, oyster sauce, light soy sauce, cooking wine, pepper, five-spice powder, marinate for about 25 minutes, and then heat the oil, when the oil is hot to 8 percent, put the fish fillets into the pot and fry them until golden brown and discolored, and then sprinkle some cumin powder on it.

I think you have to soak the fish fillets in vinegar in advance before adding oil, and then add the dried fish fillets and stir-fry after the oil is boiled, and then add some minced garlic and chopped green onions.

Dry-fried sweetfish.

IntroductionAyu is a frequent guest of Japanese izakaya cuisine, and its delicate meat is suitable for a variety of cooking methods. Frying, boiling, grilling, and frying are all fine, and it is not easy to fail in cooking. We recommend grilling and frying, with golden fish skin dripping with lemon juice and pepper and a beer to enjoy!

Ingredients: Ayu according to needs, 2 tablespoons of pepper and salt, a little lemon juice.

Method 1: Heat the pan on high heat for 30 seconds, then heat the oil for 30 seconds, remembering to cover the bottom of the pan evenly.

2. Add the sweetfish and turn to low heat and fry for about 3 minutes, then turn over and fry for about 2 and a half minutes.

3. If you like the surface to be a little burnt, you can choose the front and back sides and fry them for 1 minute. Finally, squeeze the lemon juice and sprinkle with pepper to enjoy.

Ayu is a freshwater fish, and it does not contain allergens. It is suitable for qi deficiency constitution, qi depression constitution, damp heat constitution, yang deficiency constitution, yin deficiency constitution, spleen and spleen, stomach and stomach, liver and liver protection, immunity, yin and yin. If you eat sweetfish regularly, it can have the effect of improving your physique, and it can also have the effect of nourishing and protecting the liver

Ayu fish meat is rich in trace elements such as protein and minerals, and regular consumption can play a role in replenishing qi and invigorating qi, diuresis and swelling. The body of the sweetfish is narrow and flattened, the head is small and the snout is pointed, the mouth is large and the eyes are small, the body is blue-yellow, the dorsal edge is black, the sides and abdomen are white, there are fine scales, the tail is forked, each fin has no hard spines, there is a small fat fin behind the dorsal fin, each fin is pale yellow when it is alive, and there is a yellow spot above the pelvic fin. There is a cavity full of balsam on the back of the sweetfish, which is best for it to emit a rich aroma.

Because the meat of sweetfish is mellow, the meat is delicate and delicious, and it has a special fragrance, as if it is fished out of incense and water, and there is no other fishy smell, so it is highly evaluated. Ayu is not only a delicacy at high-end banquets, but also has the reputation of "the king of freshwater fish". The consumption rate of sweetfish is relatively high, and the evaluation is also relatively high, so you can try it

What is sweetfish and what kind of nutritional effects it has, I will introduce it to you. The meat of the sweetfish is delicious, and it is a very delicious ingredient, it is a kind of ingredient only at high-end banquets, and the sweetfish can have the effect of nourishing qi, blood, liver and kidneys, and can also improve immunity, so you can try it if you have the opportunity in daily life.

Ingredients.

Fresh sweetfish, 4 lemons, a little sunflower oil, an appropriate amount of salt, and an appropriate amount of salt.

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1.Use a kitchen towel to blot the water on the surface of the washed sweetfish.

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2.Coat the fins of the sweetfish with a thin layer of salt (to prevent them from scorching during dry frying) and set aside.

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3.Then smear the pan with some sunflower oil (anti-stick), put the sweetfish in the pan, and fry it over low heat.

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4.Once the fish is dry on both sides, it is ready to be panned, plated, and served with some lemon juice.

Ingredients: Two sweetfish.

Salt to taste. Flour to taste.

Preparation of dry fried sweetfish.

The sweetfish was hoarded before the sea was closed and banned, and it was washed and thrown into the freezer to survive the long fishing moratorium.

Take it out overnight in advance and refrigerate it to thaw, wash it, apply salt to refrigerated and marinate it for half a day, and then pat it with dry flour after drying the surface moisture.

Turn on low heat, pour oil after the pot is hot, slide into the fish after the oil smokes, shake the pan so that the oil can wrap around the fish, wait for five minutes and slowly move the fish so that the fish can slide freely in the country, then turn over and fry for another 3-4 minutes, out of the pot.

Tip: Be sure not to pick the fish when it is just out of the pot, the skin will break and the flesh will break <>

1. All the ingredients are ready, the small yellow croaker is thawed, the internal organs are removed, rinsed 2, the green onion, ginger and garlic are chopped and sprinkled on the small yellow croaker, pepper powder and cooking wine are added, and the small yellow croaker is marinated for an hour to remove the fishy taste, and the small yellow croaker is 3 put oil in the wok and burned until it is 7 mature, put the marinated small yellow croaker into the pot, and fry it slowly over low heat for the first time to make a steamed small yellow croaker, 4 When the bottom is golden, turn the small yellow croaker over, fry the small yellow croaker 5, sprinkle in the ginger shreds, coriander segments and small red peppers to get out of the pot.

How to prepare sweetfish.

Remove the scales, gills and internal organs of the fish, and clean them (you can draw a knife on the back of the fish); Marinate with rice wine and salt for about 30 minutes.

Wipe the water on the surface of the fish with a paper towel, remove from the pan, add an appropriate amount of oil, heat the pan over medium heat, add the sweetfish, fry for about 3 minutes, turn to medium-low heat and continue to fry until the heated surface is golden brown.

Turn over and continue to fry until golden brown on both sides.

Remove from heat and serve on a plate and sprinkle with pesto and black peppercorns.

How to make a delicious and simple problem of fried fish pieces is easier to solve, first cut the fish into pieces, yard a little starch and wine, the role of wine is to remove the fishy smell, and then cut the ginger, green onion, garlic and other ingredients into sections to prepare, boil the oil, put the fish pieces into the pot, turn over when one side is fried until golden brown, and then pour in a little sugar, when the sugar is fried to thick, wrap the fish pieces, get out of the pot, and put in the ingredients.

Dried fish fillets belong to dried seafood, which must be foamed to cook, otherwise they will be directly dished, and the taste of dried fish fillets is salty and firewood, and it tastes like a waste of teeth. Generally, it is braised and stewed, which is not only flavorful, but also can be used to make the fish smoother. Here's how to do it.

Ingredients: 250 grams of dried fish fillet, 1 piece of ginger, 3 garlic sprouts, half a clove of garlic, 5 dried chili peppers, 1 spoon of oyster sauce, 1 spoon of white vinegar, 1 spoon of dark soy sauce, 10 grams of chicken essence, 5 grams of salt, 2 spoons of cooking wine, 1, soak the dried fish fillets in warm water for 2 hours, take out and wash, cut into pieces, and set aside.

2. Slice the ginger, cut the dried chili pepper into sections, and cut the garlic into pieces, and set aside.

3. Remove from the pot, heat the pan, cool oil, medium heat, put in the fish fillet, fry for about 3 minutes, after the fish is golden brown, add white vinegar, cooking wine, ginger slices, garlic, chili pepper segments, change to high heat and fragrant.

4. After the ingredients are stir-fried until fragrant, pour in boiling water, oil, chicken essence and salt. Once the water is boiling, turn to decimal fingers and simmer for 15 minutes.

5. Put in the garlic sprouts, turn to high heat and stir-fry to collect the juice, the garlic sprouts are cooked, and the juice is completed, even if it is successful.

7.Remove from the pan and plate.

Dried fish fillet is a common ingredient that can be used to cook a variety of cuisines. Here's a simple way to make a delicious dried fish fillet with ease.

Materials Required:1200 g of dried fish fillet.

2.Appropriate amount of minced ginger.

3.Minced garlic to taste.

4.Salt to taste.

5.Light soy sauce to taste.

6.Cooking wine to taste.

7.Cooking oil to taste.

Production Steps:1Soak the dried fillets in warm water and soak for 10-15 minutes until softened.

2.Remove the dried fillet, drain and cut into small pieces for later use.

3.In a bowl, add minced ginger, minced garlic, salt, light soy sauce, cooking wine and a small amount of cooking oil, stir well to make a marinade.

4.Pour the marinade into the dried fish fillets, stir well and marinate quietly for about 15 minutes.

5.Pour an appropriate amount of cooking oil into a hot pan, add the marinated dried fish fillets, and stir-fry evenly.

6.Saute until the fillets are browned and slightly golden brown, then turn off the heat.

The resulting dried fish fillet is crispy and delicious, making it a delicious home-cooked dish. If you prefer a more crispy texture, you can coat the fillets in a layer of starch or flour before frying them and fry them in a pan.

You can make fried fish fillets with sweet potato and locust.

Ingredients: dried fish fillet.

Excipients: salt, ginger powder, cooking wine, white pepper, Sichuan pepper pie, chicken essence, starch.

The method is as follows: 1. Control the moisture after washing, and marinate with dusty salt, ginger powder, cooking wine, white pepper, Sichuan pepper, and chicken essence for 20 minutes;

2. Add a little dry starch and mix well for later use;

3. Pour a small amount of oil into the hot pan and turn the pan to make the oil even;

4. When the oil is seven minutes hot, fry the fish fillets until golden brown and put them on a plate.

The preparation of dry fried hairtail is as follows:

Tools Ingredients: hairtail, green onion, ginger, seasoning, salt, white pepper, cooking wine, cumin, chili powder, cooked white sesame seeds. Huibi.

1. Remove the head and tail of the fish, remove the internal organs, clean it, cut off the excess edges on the side, and gently scrape off the skin of the fish.

2. Cut the hairtail into sections, put green onion and ginger, cooking wine, white pepper, salt, mix evenly, and marinate for about 1 hour.

3. Use a kitchen paper towel to absorb excess juice before frying to prevent oil splashing during frying.

4. Put a little oil in a non-stick frying pan, the oil temperature is 6-7 into a hot pot, do not turn it, wait for one side to be colored and then turn it over, so that the hairtail is not easy to break.

5. Medium heat throughout the whole process, fry golden brown on both sides, and lift it up to control the oil before turning off the heat and taking it out.

The preparation of dry fried hairtail is as follows:Ingredients: 600 grams of hairtail.

Excipients: 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of oil, appropriate amount of salt, appropriate amount of green onion and ginger water, 3 tablespoons of starch, 3 tablespoons of flour.

1. Remove the scales and internal organs of the fish, wash and control the moisture and cut into sections.

2. Add cooking wine, 3 tablespoons of oyster sauce, appropriate amount of salt, green onion, ginger and water, stir well, and marinate for 1 hour.

3. Wrap the marinated hairtail in flour, wrap it evenly on both sides, and shake off the excess flour.

4. Fry in an oil pan until golden brown on both sides.

5. Serve on a plate.

The preparation of dry fried hairtailClean up the hairtail, dry the water, marinate the pickled hairtail with salt, pepper and rice wine and coat it with starch.

Heat a little oil in a pan and add the fish segments.

Fry until golden brown on both sides, remove and place on kitchen paper, absorb the oil from the surface, prepare a salt-and-pepper dish and go.

Nutritional Benefits:1. Hairtail contains iodine, iron, sodium, calcium, phosphorus, protein, fat, vitamin A, vitamin B1, vitamin B2, etc., which has the effects of nourishing qi and blood, strengthening muscles and bones, and activating meridians.

2. This dish has the effect of nourishing qi and nourishing blood. It is suitable for pregnant women, which is conducive to health and health and can regulate emotions.