How to fry fish: 1. Most of the fish used to fry fish pieces are grass carp. Of course, it is better for you to use snakehead or perch with less bone spurs. Let's take grass carp as an example. First, gut the slaughtered fish, and then remove all the black membrane, scales and mucous membranes in the fish stomach. It can be said that these parts are the places with the strongest smell.
There is a fishline on both sides of the fish, which is also fishy, so it must be removed. The method is simple. Just cut a knife at one finger of the fish under the fish head and two fingers away from the fish tail. A small white dot can be seen on the cross section of the fish head. This is a fishing line. Pull the dot with one hand and pat the fish gently with the other.
3. The cut fish pieces should be marinated to taste first, so that the fried fish pieces will have taste. Put the fish pieces into a larger plate, then add a proper amount of salt to increase the bottom flavor, pour a little white wine to remove the fishy smell and enhance the flavor, add a little soy sauce to enhance the flavor, and add a little pepper to remove the fishy smell and enhance the flavor, so white sugar can enhance the flavor, so you can also add a little, and then add 1 whole egg to increase the fish. Stir well, add a tablespoon of starch and stir well. If you like the thick paste outside the fish pieces, add 1 tablespoon starch and mix well. Finally, add a little cooking oil, grab it evenly and let it stand for 10 minute to make it marinate.
4. Add more oil to the pot. When the oil temperature is heated to about 150 degrees with fire, put the fish pieces into the pot in turn. The fish pieces should be staggered when they are put in the pot, so that the fish pieces will not stick together. If there are many fish pieces, you can fry them in 2-3 pots, so that they will not be too dense and stick to each other. Don't turn over the fish pieces after they are in the pot. After the fish pieces are set, push them gently with a shovel and turn them over.
5. During the whole frying process, the heat can be kept, and the fish pieces can be turned over more after forming, so that the heating is more uniform and the frying effect is better. However, when the surface of the fish pieces is slightly Huang Shi, they can be taken out, then the oil temperature is raised to 240 degrees, and then the fish pieces are poured into the pot for deep frying. This re-frying is to make the appearance more crisp. Generally, the re-frying time does not exceed 1 min, so it is necessary to take out the oil control. In this way, delicious fried fish pieces are fried.
If the fish pieces are cleaned and pickled in place, the oil fried with the fish pieces has a faint smell, so that the oil can be directly used for cooking without any treatment and will not be affected. If the oil fried with fish pieces is fragrant, we can process it into sesame oil (oil that can enhance the flavor of dishes).
How to remove fishy smell from fried fish oil? 1, prepare ginger slices (1 chunks), onion slices (1), onion slices (1), garlic slices (5 petals), 5 parsley roots, 2 aniseed, 1 cinnamon, 5. When the fried fish oil is poured into the pot, the oil should be filtered out with a colander first, and the residue in the oil should be filtered out. Then, all the prepared spices should be put into the pot together, and the oil temperature should be raised slowly with a small fire, so that the oil cooked with a small fire will be clear and the fragrance of the spices will completely overflow into the oil.
2. Many of the spices we add contain volatile substances, and the fishy smell in fried fish will be taken away by these volatile substances with the increase of temperature. While the oil temperature rises, the flavor elements in the spices will slowly overflow into the oil, so that the spices will not be quickly amplified by a small fire, and the fragrance in the spices can be completely penetrated. When the surfaces of garlic slices and onion slices dry and turn yellow, and all spices float on the oil surface, it means that all the water in them has evaporated. At this time, you can turn off the fire and filter out all the residue, and you're done.
The aromatic oil boiled in this way is particularly fragrant, which can bring a qualitative leap to the aroma of dishes whether cooking or making breakfast. Frying fish pieces or cooking spice oil in this way is a common method in hotels, and it is also suitable for families. You can try!