How to make fried silver carp pieces crispy and delicious, and how to make fried fish about ten catt

Charted on the outside and tender on the inside, the skin is crispy and juicy. You can serve it directly with salt and pepper, or you can add your favorite dishes to the pot to make it spicy.

Material. Ingredients: silver carp middle body;

Excipients: potato starch, red wine, green onion, ginger and garlic, Sichuan peppercorns, oil, salt, monosodium glutamate.

Paprika, pepper.

Sugar. Deep-fried silver carp fillet (multi-version).

Wash the lead. <>

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Pour in the red wine. <>

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If you are making boiled fish fillets, you have to wash off the previous red wine, this is fried, and pour out the excess wine directly) Add seasoning, salt or something is added at this time.

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Grasp well. <>

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Wrap up the bag and wait for 2 hours.

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Pick out the garlic (many spices can be used to your liking).

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About 2 catties and 2 taels of fish, 2 eggs are beaten, and the starch is still a little bit left.

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It's okay to be like this.

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7 into the heat began to fry the first time, <>

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When you can feel the skin of the fish piece hard when you go down with the chopsticks, scratch the fish piece.

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Our cooking depends on experience and taste, unlike cakes and other things that have to be called.

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Finally, I added chili powder and changed the seasoning.

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Basically, it's good, if you like to re-fry again, you have to hurry up and take it out, and if you don't like to re-frry, you should also pay attention to the mastery of the heat, don't look good in the pot, and the color will become darker and darker after taking it out.

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I make a lot, some of it will be eaten tomorrow, some of it will be frozen, and it will melt within 1 month without affecting the taste at all, but I will add hot sauce and soybean sprouts.

The reason why potato starch is used is because the skin will not come off when you go back to the pot, cornstarch.

It's hard to say, and if you slow down, you'll be naked.

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Tips: Return to the pot to steam with cornstarch, and return to the pot with potato starch.

Fry the silver carp pieces, select two slices of meat from the silver carp belly, remove the fish bones, cut into pieces, salt, pepper, thirteen chives, ginger, garlic, cooking wine and vinegar to marinate, then wrap in starch paste, then fry in the pot, change color and take out, let cool, fry again, remove the oil from the pot, put it on the plate, and then get some sauce, for example, tomato sauce and oyster sauce light soy sauce and salt stir-fry it, put it in a small bowl, and eat the fish pieces.

Ingredients: 300 grams of silver carp.

Excipients: a little cooking wine, a little thirteen spices, a little salt, an appropriate amount of peanut oil, an appropriate amount of fried powder, and an egg.

1.Prepare the silver carp and wash and gutt.

2.Cut into sections in the middle, add cooking wine, thirteen spices, and salt.

3.Marinate for 10 minutes.

4.Prepare the fried powder.

5.Add the egg mixture to the fried powder and form a paste.

6.Add the delicious fish pieces.

7.Heat a pan and add the peanut oil and the fish pieces.

8.Finally, fry until golden brown on both sides, then place on a plate.

Ingredients: a pound of fish, rice noodles, ginger, green onions, garlic, salt, soy sauce, cooking wine, chicken essence, star anise, cinnamon method 1Remove the head, wash the fish and cut into cubes.

2.Marinate with condiments.

Coat evenly with rice flour for 1 or 2 hours.

3.Go down to the hot oil pan and fry it until golden brown on both sides, and it is best to fry it until the fish bones are crispy and fluffy.

Hello dear, I'm glad to answer for you, it's better to use large silver carp for fried fish pieces, and the benefits are as follows: 1The small spines of the fish are small and not easy to find, and the large fish is the large and can be easily found.

2.Moreover, the silver carp sold in the market is generally at least three catties or more, and the merchants will sell them, and the value of one catty is about 4 to 5 yuan; A three-pound medium silver carp can make at least three pieces of fried fish. 3.

If you use "sea bass" or "carp" with a small amount of meat, it is not cost-effective in terms of ** and meat output. 4.Usually carp is sold in the market, generally in two groups of about catty is considered large, and carp is often used to make whole fish, a catty of ** in about 8-9 yuan.

Henan's famous dish "tile fish" is made of thick tarpon. The silver carp is sliced into large thin slices with a knife, and the fish fillets are processed and fried into the shape of "tiles". If my answer is helpful to you, please give a like, look forward to your life or scatter likes, your efforts are very important to me, and your support is also the driving force for my progress.

Finally, I wish you good health and a happy <>

Summary. Hello, dear. It is best to use silver carp, because it has a fresh fragrance, the taste of fried is also more delicious, and the meat quality of silver carp is more delicate than that of silver carp, which is more suitable for making fried fish pieces and tastes better.

Hello, dear. It is best to use silver carp, because it has a fresh fragrance, and the fried flavor of the loin is also more delicious, and the meat quality of the flower withered or silver carp is also more delicate than that of silver carp, which is more suitable for making fried fish pieces, and the taste is better if it is not together.

The difference between silver carp and silver carp 1. From the perspective of living environment, silver carp is in the upper layer of the water area and feeds on phytoplankton such as diatoms and green algae. Silver carp inhabit the pelagic layer of the water area and feed on zooplankton such as daphnia. 2. Judging from the size of the fish head, the heads of silver carp and silver carp are very large, but the head of silver carp is larger, which can account for 1 2 or even more of the body, so silver carp is also called "big-headed fish" or "fat-headed fish".

3. Judging from the color of the scales on the body of the fish, there are light black spots on the body of the silver carp, while the silver carp is full of white scales and no black spots, which is easier to distinguish. 4. From the perspective of meat quality, the meat quality of silver carp is delicate, and the fish head is rich in gelatinous protein, which is most suitable for chopped pepper fish head, garlic fish head, curry fish lip, fish head tofu soup, etc. The meat quality of silver carp is slightly loose and loose, and the umami is not as good as that of silver carp.

White silver carp has more small spines, which is inconvenient to eat, and silver carp is better.

The silver carp is made by the braised method, which is more delicious, so let's talk about how to make the braised silver carp.

Silver carp, cooking oil, green onion, ginger, garlic, soy sauce, cooking wine, salt, sugar, vinegar.

01 Remove the gills and guts of the silver carp, clean it, and then prepare the green onion, ginger and garlic.

02 Mix the juice in a bowl and add the soy sauce, cooking wine, salt, sugar and vinegar.

03 Put more oil in the pot, dip the two sides of the fish in a little flour, put it in the pan, and fry until both sides are golden brown and remove it.

04 Add the remaining oil in the pot to the green onion, ginger and garlic until fragrant.

05 Put the fried silver carp into the pot, pour the juice in the bowl, then add water, cover the fish body, bring to a boil over high heat, turn to medium heat and boil, wait for a little soup left in the pot, the fish is flavorful and cooked thoroughly, and you can get out of the pot.

The preparation of braised silver carp is as follows:Ingredients: 200g silver carp.

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of blended oil, appropriate amount of persimmon pepper.

Steps: 1. Wash the fish, rub the salt, and marinate for 30 minutes to taste.

2. Heat the pan with cold oil and add the ginger shreds.

3. Then put the fish on top of the ginger shreds, pour some oil, close the lid, and heat for 5 minutes on each side.

4. Open, pour in the dark soy sauce and add a little salt.

5. Sprinkle with chopped green onion and chili pepper, put together, and heat on each side for 3 minutes.

6. Open, sprinkle some cooking wine, and choke to get out of the pot.

The method of silver carp is good to leak and rot and eat high is as follows:Ingredients: silver carp.

Excipients: ginger, green onion, salt, chicken essence, oil, dark soy sauce, light soy sauce, sugar, water.

1. Pour the oil into the pot and heat it, add the ginger shreds and stir-fry until fragrant.

2. Add the silver carp and fry until golden brown on both sides.

3. Add an appropriate amount of water and bring to a boil.

4. Add 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce and a little sugar, turn to medium-low heat and simmer for 10-15 minutes.

5. When the soup is thick, add an appropriate amount of salt and chicken essence and stir-fry evenly, sprinkle with chopped green onions and turn off the heat.

The braised silver carp is delicious, as follows:Ingredients: 1 piece of silver carp, appropriate amount of salt, 2 tablespoons of cooking wine, 1 tablespoon of cornstarch, 1 onion, 10 Sichuan peppercorns, 1 piece of ginger, 1 star anise, 2 bay leaves, 3 dried red peppers, 5 cloves of garlic, 3 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 small piece of cinnamon, 1 teaspoon of sugar, 3 shallots, knife, pot, plate, oil, casserole.

1. Clean the silver carp and scrape off the black inner membrane.

2. Cut into small pieces.

3. Add cooking wine, salt and cornstarch to the fish and mix it.

4. Put oil in the pan, fry the fish pieces until golden brown on both sides, and serve.

5. With the remaining oil of the fried fish in the pot, put the onion slices, ginger slices, one star anise, two Heru fragrant leaves, three small red peppers, ten peppercorns, and cinnamon the size of a fingernail, and stir them in the pot to bring out the fragrance.

6. Oak Xun then poured the fried fish pieces into the pot, put the dark soy sauce and light soy sauce, let the water overflow the fish pieces, cover the pot, boil over high heat, put the garlic head flattened on the back of the knife, simmer for fifteen minutes on low heat, and put a small spoon of sugar to improve the freshness.

7. Put it in a casserole, reduce the juice over high heat, put on the shallots, and eat, fresh and salty.