The crispy fish method I see is to fry the fish first, is there a way to make a crispy fish without

The essence of crispy fish lies in a crispy word, if you want to crispy, you must fry or bake, of course, the technology can be fried, so it will be crispy, but frying is the fastest way, if you are afraid of heavy smoke, you can use an air fryer, so that there is no oil and it is very crispy.

There is a way to make crispy fish without frying it, and this method also belongs to a kind of "crispy", called "soft crispy", that is, the ingredients are not boiled in water, not oily, and the ingredients are directly put in the pot, and the soup is crispy.

Generally, it belongs to the first fried, there are many ways to make the crispy fish, but there is no direct loss of the method belongs to a dish that many people like to eat, first put the fish in the oil pan to fry it, fry it to golden on both sides, and then add the seasoning you want.

Crucian carp scales, dirty and clean, put 200 grams of green onion and ginger in the bottom of the net pot, put a bamboo net on top, put in the crucian carp in turn, put 250 grams of cooked lard into the clean pot, fry star anise and peppercorns until fragrant, immediately pour in the aged vinegar and fry the fragrance, pour in 4 catties of broth, and then put in other condiments to taste, and pour it into the crucian carp pot after boiling. Simmer for 4 hours and allow to cool.

Leave the bottom oil in the pot, pour in the green onion, ginger and garlic, and then pour in the sauce prepared by 1 tablespoon of sugar, 2 tablespoons of vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, and 2 tablespoons of tomato paste. Leave a little oil in the pot, add tomato paste, salt, white vinegar, sugar, a little water, stir well, boil and hook in the water starch until the soup is thick, put a little oil in another pot, stir-fry the ginger shreds and green onion slices. Pour in the prepared sweet and sour sauce, bring to a boil over high heat, drain the oily hairtail and put it in the pot.

Pour the boiling sweet and sour sauce into the pot, add an appropriate amount of water, and the fish section shall prevail.

Green onions, ginger, garlic, onions, and red peppers are washed and prepared, ginger and green onions are sliced, garlic is patted, green onions are cut, and chili peppers are cut into wide strips. Speaking of fish, it is a very common delicacy on the table of ordinary people, there are many ways to make fish, and there are many types of fish. However, sweet and sour crispy fish is better made with carp, and sweet and sour crispy fish is one of my favorite foods.

<> put in the peppercorn powder. Stir the fish and ingredients, add the green onions, and cover over low heat. Collect the juice, when there is no sweet and sour sauce, turn off the heat and put it on the plate, if you like more sweet and sour sauce, you don't have to dry it.

It is also very delicious to eat with rice. Stir-fry chopped green onions, minced ginger and minced garlic in an oil pan until fragrant, then pour in the prepared juice and tomato paste, then add a little wet starch to thicken the juice, and finally pour it on the fish to eat.

It is necessary to choose a good fish, carp is very suitable to do, although the carp is more tender than carp in terms of meat quality, but there are more spines on the carp, and it is small and broken, if children eat it is very dangerous, but carp is relatively larger than the spines of crucian carp, and it is easier for children to distinguish it.

Prepare a grass carp, put the grass carp on its back, draw a few knives, add salt, ginger, green onions, cooking wine together and catch it evenly and drown it for half an hour, add water with sweet potato flour and water to make it look like water is not water, pour vinegar and sugar on the drowning fish, burn it in accordance with the amount of one to one, burn it until thick, let it cool for later use, heat the oil in the pot, put it into the marinated fish pieces, fry it until golden brown, raise the oil temperature, fry it again until it is crispy, put it in the sweet and sour sauce, mix well, and take it out. The method is simple, the color is red, and the taste is unique.

You should fry the fish first, so that the taste is more comfortable, and it will also shorten your own time, and the taste will be more delicious.

Yes, because if you want fish crisp, you have to fry it, and you have to fry both sides, so that it tastes fragrant.

Be sure to fry the fish first, because it will make the texture crispier after frying the fish. If you don't fry it, the whole fish will be softer and less crispy.

Hometown for the New Year, there is always a big oil pan before the year, all kinds of frying. Fried radish meatballs, fried crispy pork, fried pork ribs, etc. Fried crispy fish is also one of the indispensable, the fried crispy fish is golden in color, crispy on the outside and tender on the inside, you can sprinkle pepper and salt, and eat it directly while it is hot.

Ingredients:

Fish (not too big).

Ingredients:

Sichuan pepper, ginger, green onion, flour, corn starch (the ratio of flour to starch is 4:1), five-spice powder, salt, oil, cooking wine, eggs.

How to fry the crispy fish:

1. Raw materials are standby.

2. Clean up the fish, remove the scales, internal organs, and gills of the fish.

3. Add minced ginger, chopped green onion, salt and cooking wine to marinate.

4. After marinating the fish, add flour, corn starch, eggs, light soy sauce, Sichuan pepper powder, and five-spice powder.

5. Stir well so that each strip is evenly hung with batter. Pick it up with chopsticks and it can flow slowly. (Don't hang it too thick.) )

6. Heat the oil pan to 6-7 minutes. Add the mixed fish. In order not to stick, you can put it one by one.

7. After shaping, you can gently flip it to remove the adhesion. (At this time, the fish is still a little soft, do not use vigorous over-turning, otherwise the fish will scatter.) )

8. Fry until golden brown and the skin becomes crispy, then remove and drain the oil.

This fried crispy is particularly fragrant, the fish and egg flour are mixed together, and fried in the pan until golden brown.

The trick of dry-frying small crispy fish teaches you to master these tricks, and any fish fried is crispy and delicious.

This season, the small yellow croaquin is on the market in large quantities, and in addition to stewing, my favorite way to eat it is to fry it. Unlike the fried fish sold outside, if you fry it yourself, you can choose it fresh, not hard fish after freezing, and you don't need to make a very thick batter to increase the weight, the skin can be fried very thin and crispy, and there is no serious oil return. And you don't need to buy fried noodles, just use the most common ingredients in the kitchen.

Ingredients: 10 yellow croaker, 1 tablespoon of salt, several green onions, a little ginger powder, a little white pepper, a little pepper powder, an appropriate amount of vegetable oil, 1 spoon of starch, 1 spoon of flour, 1 egg.

Method: Wash the yellow croaker with a small rubber cavity, remove the internal organs, sprinkle a little salt, green onions, ginger powder, and white pepper and marinate for a while. I was marinated in the refrigerator overnight in advance. When frying, the head is removed, and no one eats the head, which is more oil-intensive.

Beat the eggs, add starch, flour, peppercorn powder and a little water and mix into a fine paste. I like to eat thin batter, the batter is thinner, and when it is fried, it is thin, and if the batter is thicker, the fried batter is thicker. Add Sichuan pepper powder, fry it more fragrant, and remove the fishy smell.

Drag the small yellow croaker in the batter.

4.Boil the oil until it is five or six percent hot, then fry it in a pan. Fry until the skin is golden brown and fry for a few more moments.

For me, who is used to eating seafood, the small yellow croaker is not fishy, there is no need to add cooking wine to remove the fishy, and there is no need to add fresh seasonings such as soy sauce and chicken powder Liang Zhishan, just eat the original taste is very good.