Let me take the douban crucian carp as an example to reveal the details, which are all practical tips. Whether frying fish pieces or frying the whole fish, we must ensure that it is complete, fresh and delicious.
Douban crucian carp
1. First prepare two fresh crucian carp, remove the scales, gills and internal organs, and put them into a basin for repeated cleaning.
2. Then, cut a few ways diagonally on both sides of the fish body to facilitate savoring when pickling. After all the treatments are finished, put them into a pot for salting, add 1g salt, 1g pepper and 5g cooking wine, evenly spread the salt and cooking wine, and marinate for 10 minute. Salt is used to flavor fish, and cooking wine reduces the fishy smell.
3. Prepare an onion and cut it into horseshoes; Chop a small piece of ginger, cut it into Jiang Mo, then 2g of pepper, 3g of dried pepper, 1 star anise for later use.
Let's start our most important fried fish. If you want the fish to be intact, without breaking the skin and sticking to the pan, the first step is to dry the juice and water on the fish and let the fish dry without water. Secondly, slide the pan, burn more hot oil and pour it around the pan. After the pan is smooth, pour out the hot oil, add the cold oil, and then sprinkle salt on the bottom of the pan. Salt can prevent fish from directly touching the bottom of the pot, and further avoid the phenomenon of sticking to the pot. Never fry salted fish directly in the pot.
5. After the above steps are finished, we put the fish in the pot, gently shake the wok to make the fish heated evenly, and slowly fry it with low fire until the fish is shaped, thus frying the protein.
6. Then turn over with chopsticks and fry the other side. Fry until both sides are golden, then take out and control the oil for later use. Let's have a look. The fried fish is complete, the fish does not stick to the pot and does not break the skin.
7. Heat the oil in the pot again. When the oil is hot, add onion ginger, pepper, star anise and dried pepper and stir-fry until fragrant. Add 10g bean paste and stir-fry the red oil quickly.
8. Then add an appropriate amount of water, add 5g of light soy sauce, 3g of light soy sauce, adjust the background color, 1 g of pepper, 2g of sugar, and cook over high fire for 2 minutes to get the aroma of aniseed. After 2 minutes, pick out the spice residue in the pot, so that the dining experience is better.
9. Put the fried crucian carp into the pot, add a few shallots, cover the pot and stew for 5 minutes, so that the fish can absorb the soup and taste it.
10.5 minutes later, open the lid, turn to high heat and start collecting juice. When the soup is thick, it can be cooked and served. Finally, sprinkle a little chopped green onion to decorate the food.
Three prerequisites for frying fish without touching the pan;
1. Fish cannot have water and must be drained.
2. Sliding pan and hot pan cool oil, which can make ordinary iron pan have the characteristics of non-stick pan.
3. Sprinkle a little salt to taste the fish, and at the same time, prevent the fish skin from touching the pot.