Why the fish fried in restaurants are fragrant but not greasy, especially tasty, are all skillful. Although the method of frying fish pieces is simple, 100 people have 100 methods. Some people wrap flour, some people wrap starch and some people wrap eggs. The chef taught me that the fish fried with flour tastes hard and the fish fried with starch tastes crisp. So is there a prescription to kill two birds with one stone?

Of course, the answer is yes. Today, I will teach you the correct method of frying fish pieces, which is especially tasty and delicious. I will ensure that the fried fish pieces are crispy outside and tender inside, with no fishy smell and special fragrance, and the whole family at the table will scramble to eat them.

Ingredients: grass carp

Ingredients: ginger, starch, egg yolk.

Seasoning: salt, pepper, chicken essence, cooking wine.

1. Prepare a grass carp. This kind of fish has few bones, so it is easy to eat. Wash the fish and choose the net. Cut the meat pieces along the spine and chop them into small pieces.

2. Put it in clean water, rinse it several times and repeat it several times to remove excess impurities in the fish pieces and control the moisture.

3. Start to marinate fish, add a proper amount of shredded ginger to remove fishy smell, then add 2g of salt, 2g of pepper, 2g of chicken essence, a proper amount of thirteen spices, soy sauce 10g, cooking wine 10g, stir evenly and marinate for 20min.

4, prepare an egg yolk, it should be noted that as long as the egg yolk, others do not need to be added.

5. After fifteen minutes, use chopsticks to pick out the marinated fish pieces, put them into the egg yolk, and stir them evenly, so that each fish piece is covered with egg yolk, which makes the pot more brittle.

6. The fish pieces are covered with a layer of starch, including corn starch and potato starch, which can lock the nutritional moisture of the fish.

7. When the oil temperature is 50% hot, put in the fish pieces and fry them slowly. Don't flip them at will, which will affect the formation of the fish pieces.

8. When the fish comes up, crisp and golden, you can take out the oil control. If you like crispy food, you can raise the oil temperature by 60% and fry for 30 seconds.

9. Sprinkle a proper amount of cumin powder and serve on a plate. Crispy outside and tender inside, fresh and delicious, you can also sprinkle pepper noodles or salt and pepper, which has a special flavor.

1, ginger, cooking wine and seasoning, marinate for 20 minutes in advance to increase the bottom taste of fish, and at the same time, completely remove the fishy smell.

2, wrapped in starch tastes softer, wrapped in flour is harder, wrapped in a layer of egg yolk and fried, the taste is more crisp.

3. Fry slowly. Don't stir fry into the pan at will. When the molding floats, take out the oil control. If you want to eat more crispy, you can raise the temperature of hot oil to 60% and fry for 30 seconds.