Tips for dry frying small white fish, homely practice for deep frying small white fish

First of all, marinate the small white fish with salt, then put it in the oil pan to fry the golden ** yellow, and then fry it with chili peppers.

Deep-fried fish pieces are rarely eaten, generally fried brook fish, but it is not uneaten, in the school cafeteria in the past, there are often fried fish pieces, but it is fried first and then braised in the braised sauce, the taste is very good.

We usually eat fish head and generally eat silver carp, that is, fathead fish, there are three kinds of silver carp, buy fish head ** the highest, buy the whole ** will be a little lower, buy fish tail ** the lowest, I usually burn fish head more, because the fish tail spines so buy fish head alone, and then suddenly remembered the fried fish pieces eaten in the school cafeteria and thought it was delicious, even the fish tail was bought together, ** also a lot cheaper.

Let's introduce you to the method of deep-fried fish fillet.

Ingredients: Fish tail, green onion, ginger, garlic, white pepper, salt, light soy sauce, cooking wine, oyster sauce.

1.If you want the fish pieces to be delicious and not fishy, the pre-treatment is very crucial, clean the tarpon and remove the internal organs, clean the black membrane and blood clots, and cut them into fish pieces;

2.Add green onions, ginger and garlic, a spoonful of cooking wine, a teaspoon of salt, and a spoonful of light soy sauce, stir well, and marinate for 10 minutes.

3.Pour an appropriate amount of flour into the marinated fish pieces, and evenly coat the surface of the fish pieces on top, so that they will be more crispy and fragrant when fried.

4.Cook the oil pan until it is 7 mature, turn to medium-low heat, fry the fish pieces piece by piece, do not be anxious, fry slowly over medium and low heat, and gently push the fish pieces with a spatula to prevent them from sticking to the pan. Fry for about two or three minutes until the fish pieces are golden brown on both sides, and then you can take them out.

5.Sprinkle some salt and pepper at the end and serve.

The same can be done for small white fish, as above.

In addition, it can also be further processed to become braised fish pieces, the method is also very simple, heat the oil pot, fry the chives, ginger and garlic, add the pork belly and dried mushrooms to stir-fry the fragrance, pour in a bowl of water, add light soy sauce salt and white sugar cooking wine to taste, put in the fried fish pieces and cook for 5 minutes, and finally sprinkle some garlic leaves over high heat to collect the juice.

At this time of year, the small white fish in Dianchi Lake are picked up again and again by fishing nets. People like to eat small white fish, this kind of fish has delicate flesh and tastes good when fried, stewed, and steamed. Below I will share the method of deep-fried small white fish with you, I hope you like it.

Small white fish, ginger, shallots, salt, pepper powder, starch, flour, liquor, oil.

01 After the small white fish is cut and washed, wash it with water and set aside.

02 Put the ginger, shallots, salt, peppercorns, starch, flour, water and white wine into a basin.

03 Stir the ingredients together with the small white fish and marinate for 10 minutes.

04 Heat and add oil.

05 Put the small white fish in a frying pan.

06 Turn off the heat when it is golden brown on both sides.

07 Remove the white fish and drain the oil.

08 Pour in the chili noodles, dip the fried white fish in the chili noodles and eat.

1. Deep-fried white fish. Raw material liquid yuandan: 450 grams of processed small white fish, 8 grams of chili noodles, 2 grams of Sichuan pepper powder, appropriate amount of salt and cooking wine.

Steps: Put the drained white fish in a small basin, sprinkle salt, chili noodles and pepper powder in turn, pour cooking wine, mix well and marinate for about half an hour. Take out the marinated small white fish and drain the marinade, then heat the oil, burn the oil temperature to seven or eight percent hot, and fry the small white fish until the surface is golden brown.

2. Steamed small white fish. Put the cleaned white fish in a small basin, then cut some ginger shreds, stuff some ginger shreds into the stomach of each small white fish, and put them in the steaming plate. After the steamer boils, put in the small white fish, steam it on high heat for 7 to 8 minutes, take out the noisy steaming tray to decant the soup, then cut some shredded green onions and put it on top of the small white fish, and pour an appropriate amount of steamed fish soy sauce.

Burn an appropriate amount of oil and pour it on the shredded green onion to stimulate the fragrance of the shredded green onion, and it is done.

3. Braised small white fish. Ingredients: Appropriate amount of processed small white fish, salt, sugar, cooking wine, steamed fish soy sauce, braised soy sauce, green onion, red pepper, ginger slices, and minced garlic.

Steps: Put a little more oil in the pot, put in the small white fish when it is hot until it is six or seven hot, fry it until golden brown on both sides, and then put it out for later use. Put the ginger, minced garlic and red pepper in a pan, stir-fry the remaining oil from the fried fish until fragrant, and then pour in the small white fish that had been fried earlier.

Add cooking wine, steamed fish soy sauce, braised soy sauce and an appropriate amount of water, add salt to taste after boiling, cover the pot and simmer until the soup is thick, add a little sugar to enhance the freshness, and remove from the pot.

Summary. 1) Braised air-dried fish.

Mix the sauce, which contains shredded ginger, garlic, dark soy sauce, chili oil, sugar, salt, and an appropriate amount of water. After the dried fish is cut into pieces, heat some oil in a pan, then add the dried fish and stir-fry. After stir-frying for one minute, pour in the cooking wine and continue stir-frying.

Stir-fry until there is no moisture in the pan. Mix the sauce before adding. Continue stir-frying and wait for the sauce to collect the water.

Air-dried fish, wash and soak for about two hours. Put oil in the pot, put peppercorns, fennel, green onions, ginger and garlic, dried chili peppers, and stir-fry to bring out the fragrance. Put the soaked fish in it, stir-fry for a few minutes, add soy sauce, chili sauce, or you can also put some soybean paste.

After putting all the ingredients in, stir-fry evenly, add water, bring to a boil over high heat, and simmer over medium-low heat. Simmer until the soup is basically not turned on high heat, let the soup dry and there is basically no water. Out of the pot and put on the plate, the color and flavor are complete, and the soft essence is crispy.

3. Charcoal-grilled air-dried breaded fish, a marinated fresh air-dried breaded fish; Wear the thawed fresh air-dried bread fish with a bamboo skewer and bake it over a charcoal fire.

1) Braised air-dried fish. Mix the sauce, which contains shredded ginger, garlic, dark soy sauce, chili oil, sugar, salt, and an appropriate amount of water.

After the dried fish is cut into pieces, heat some oil in a pan, then add the dried fish and stir-fry. After stir-frying for one minute, the Shin clan pours in the cooking wine and continues to stir-fry. Flip the belt and fry until there is no moisture in the pan.

Continue to stir-fry until there is no water in the pan and serve. 2. Stir-fry the air-dried fish. Air-dried fish, wash and soak for about two hours.

Put oil in the pot, put peppercorns, fennel, green onions, ginger and garlic, dried chili peppers, and stir-fry to bring out the fragrance. Put the soaked fish in it, stir-fry for a few minutes, put soy sauce, spicy and slippery chili sauce, or put some soybean paste. After putting all the ingredients in, stir-fry evenly, add water, bring to a boil over high heat, and simmer over medium-low heat.

Simmer until the soup is basically not turned on high heat, let the soup dry and there is basically no water. Out of the pot and put on the plate, the color and flavor are complete, and the soft essence is crispy. 3. Charcoal-grilled air-dried breaded fish, a marinated fresh air-dried breaded fish; Wear the thawed fresh air-dried bread fish with a bamboo skewer and bake it over a charcoal fire.

According to the principle of three taels of salt per catty of fish, marinating according to this ratio will definitely not be salty. Add an appropriate amount of salt and stir-fry the peppercorns to make it easier to penetrate and absorb. Small Practices:

Break the fish from the back, remove all the internal organs, do not wash it with water, salt it directly on the front and back, and be sure to apply it evenly. Evenly, then sealed, pressed with stones, and then marinated for 3 days, after the chain is turned over, the pickled draft is called the other side, 4 days later, the fish is washed, and it is taken to the sun for key pants to dry, which can be completed, and it can be stored in the shade for about a week. You can chop the fish into small pieces, give a small amount of sorghum liquor to preserve, at least half a year, whether it is steamed, or fried, it is full of color, flavor and flavor, and it is a delicious appetizer.

Hello dear dear, air-dried white fish is so delicious, step 1 take ten small white fish and soak them in water for three minutes and wash them. I don't like to eat fish heads, and I'm afraid of fish, so I removed the fish heads when cleaning. Step 2Slice the ginger, crush the garlic, cut the green onion and chilli into small pieces, and prepare all the spare seasonings.

Step 3: Stir-fry the green onions, ginger, garlic, chili peppers and a small part of chopped green onions in a frying pan, then pour in the washed fish with the sedan liquid. Step 4 Pour rice wine and other seasonings, add boiling water, most of the fish should be immersed in the soup and sail boiling juice, cover the pot and burn for three minutes, then open the lid to turn over the fish and then cover the pot and cook for three minutes, cook until the fish meat tastes good, at this time, you can pour a small spoon of rice vinegar to remove the fish! Step 5: Finally, boil the pot and sprinkle the remaining stupid green onions, and then you can get out of the pot.

Step 6A plate of spicy fish is complete, and the texture is a bit like grilled fish, but because it has soup, it tastes better than grilled fish, which is very good!

Summary. 1.Headpicking. Cut off the head, because the big head is a little bitter, and I was lazy not to cut the small one I bought before, and you can also take off the head after soaking in water.

2.Soak in water for about an hour. This time it's a little salty, soaked in water, and the dried fish is easy to cook when it's fried.

3.Drain the dried fish, you can use kitchen paper.

4.Pour oil from at least the dried fish into a pan and heat it.

5.Pour in the dried fish. Fry over medium-low heat until the surface is a little discolored and yellowish.

6.Pour in the sweet and spicy sauce, a spoonful of sugar, and see how your taste increases. However, don't do too much, when the time comes, it's not just a dried fish, but a large piece of fish, don't ask me how I know (

7.Turn off the heat, stir-fry quickly for two or three minutes, turn off the heat and serve. Sweet and crunchy, it will not be soft when it is cold. Good times!

The practice of small white fish is complete.

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Headpicking. Cut off the head, because the big head is a little bitter, before I bought a small one with a slow hole, I was lazy and didn't cut it You can also soak in water and pick your head 2Soak in water for about an hour.

This time it's a little salty, soaked in water, and the dried fish is easy to cook when it's fried. 3.Drain the dried fish, you can use kitchen paper 4

Pour at least the oil from the dried fish into the pan and heat 5Pour in the dried fish. Fry over medium-low heat until the surface is a little discolored and yellowish.

6.Pour in the sweet and spicy sauce, a spoonful of buried sugar, and see how your taste increases. However, don't do too much, when the time comes, it's not just a dried fish, but a large piece of fish, don't ask me how I know (7

Turn off the heat, stir-fry quickly for two or three minutes, turn off the heat and serve. Sweet and crunchy, it will not be soft when it is cold. Good times!

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1. Scrape the white fish (no matter how much) for later use; 2. Put half a bowl of liquid sauce with half soy sauce and half water in the middle bowl where you are ready to eat noodles. 3. Put the vegetables, vegetables and other oil into the iron pot and heat it to eighty, and then put the scraped white fish into the liquid material and dip it to dry, and then put it into the hot oil pan, when the fish is fried to golden brown, immediately add a small spoon (20 grams) of vinegar, about three seconds later, the vinegar loose fish will be immediately out of the pot. Fourth, the way to eat:

1. The fried small fish has a salty taste and can be eaten. 2. Put the sesame pepper noodles (a kind of peanuts, peppercorns, molded sesame seeds, salt, monosodium glutamate, etc.) that you eat fried potatoes on the street into the fried fish. 3. Stir-fry the fried fish with green peppers.

Fifth, this fish can be eaten regardless of adults, small Dan Shuchang children, because the fish bones have been calcified by vinegar, the spines are put in the mouth, and they will become powder when chewed, and will not be pricked.