How to make fried fish pieces, and how to remove the smell of fried fish oil?

After cleaning the fish, add the green onion and ginger. Mariting for about an hour can effectively remove the fishy smell and coat the fish with a layer of starch before frying, so that the fried fish pieces are crispy and have no fishy smell.

I think the best thing to do is to fry the green onions, ginger and garlic again in the oil used to fry the fish, so that the smell can be removed.

I think the best thing to do is to chop some green onions, ginger and garlic and fry them in an oil pan for a minute, so that the smell will be removed.

In fact, we can refer to the hotel's practice for the whole set of steps, so that the fried fish is beautiful and the processed oil is fragrant.

<> do not put it in the wok immediately, learn this trick, the fried fish is crispy and delicious, fragrant but not greasy. As soon as the food is served, family members, men, women and children are rushing to eat. Pair with Coca-Cola or beer.

Not to mention how comfortable it is, even fish bones can be chewed and eaten without any consumption. It's not only delicious but also satisfying.

I'm going to share the practice with you now. Be sure to follow the process to make satisfying fish cuts at home. Loved ones, men and women, young and old, can enjoy the food, and the guests can also show off their skills!

Ingredients: 400 grams of yellow croaker, 2 tablespoons of rice wine, 1 tablespoon of salt, 1 tablespoon of wheat flour, 1 tablespoon of water starch, 1 slice of ginger, 1 slice of green onion, a small amount of monosodium glutamate, a small amount of white pepper, and some cooking oil.

1. Remove the yellow croaker from the freezer in advance and put it in the refrigerator to thaw naturally.

2. After cleaning off the gills and internal organs of the fish, clean the fish many times and drain the water for reserve. In particular, the blood in the belly of the fish must be cleaned at night, otherwise the fishy smell will be very strong.

3. Put the yellow croaker on the plate, squeeze in ginger slices, Beijing onions, 2 tablespoons of rice wine, a small amount of white pepper, an appropriate amount of salt, and a small amount of tapioca starch to marinate for a while.

4. Scoop up the marinated yellow croaker, drain the water, and throw away all the marinated sauce and condiments.

5. Sprinkle 1 teaspoon of wheat flour and 1 tablespoon of corn flour on the fish, so that each fish is evenly smeared with mixed powder, and the viscosity of wheat flour and the particle size of flour are fused.

6. Mix powdered yellow croaker to maintain dried shrimp. When frying the fish, it will not be very easy to splash oil, and it can also make the fish crispier and fragrant.

7. Put appropriate cooking oil in the pot, and test the temperature with wooden chopsticks or solid wood chopsticks.

8. At this time, clip the tail of the small yellow croaker and put it into the pot one by one along the edge of the pot.

9. Roll them one by one with bamboo chopsticks so that each small yellow croaker is heated evenly.

10. After the small yellow croaker is fried, remove it when it turns slightly yellow. After the temperature continues to rise, put in the small yellow croaker again and fry it again. At this time, the bubbles around the yellow croaker have already been significantly reduced, and the yellow croaker has already been fried to golden brown.

11. Remove the fried small yellow croaker, put it on the kitchen blotting paper to control the dry oil, and put it on the table. The silver eyes were so greedy that I couldn't help but shudder, and took out one and put it in my mouth. The inside is fragrant and crispy, and there is no fishy smell at all.

When eaten in large bites, the fish bones are fried crispy and delicious.

On top of starch and glutinous rice flour, yeast powder and five-spice powder are added to taste, so that the fish can be more crispy and flavorful. Fish selection starts with fresh, medium-sized yellow croaker. The fish is too big to fry thoroughly, and it is too small to eat.

The fish should be marinated in advance to remove the fish. If you do this, you will be able to easily make a crispy, fragrant and tender fried fish.

First, the internal organs and gills of the yellow croaker are cleaned first, and the fish scales are scraped off, especially the black membrane in the belly of the fish must be cleaned, this black membrane is the source of the fish, if it is not clean, the fish will be particularly fishy.

Second, use cooking wine and fine edible salt to wipe the surface of the fish, after the fish is marinated in this way, it can not only reduce the fishy smell, but also make the fish more compact and flavorful, it is not easy to fall apart when frying, and then add shredded ginger, garlic slices, pepper and light soy sauce to marinate for 20 minutes.

When frying fish, remember not to put the oil directly into the pan, if you want the fried fish to be crispy and not fishy, you can wrap a layer of batter on the outside and then fry it.