Fried fish is a home-cooked dish, and the main raw material is fish. The process is frying, and the manufacturing difficulty is simple; If you have made this cookbook, whether you succeed or fail temporarily, China Food Network welcomes your comments on this cookbook and also welcomes you to share your experience.

Raw materials for fried fish: fish;

Ingredients for fried fish: salt, wine, ginger, vinegar, salad oil.

The method of frying fish;

1, fish;

2. When buying, ask the stall owner to scale and kill the fish, wash it, cut several knives on both sides of the fish, add salt, wine, ginger slices and a tablespoon of sour vinegar, and marinate it;

3. Put the oil in the multifunctional rice cooker, add the fish, and fry slowly on low fire;

4. fry until the fish is slightly yellow;

5. Switch to an iron pot;

6. fry until crisp;

7. vegetables.

Fish is thin, short in fiber and easily broken. When cutting fish, the skin of the fish should be facing down, and the blade should be inclined, preferably along the fishbone, so as to cut it more cleanly. Fish's skin has a layer of mucus, which is not easy to cut. If you put your hand in the salt water for a while while cutting the fish, it won't slip.

Healthy eating:

The meat is white and tender, with high nutritional value. Every 100 grams of meat contains protein 18.6 grams, fat 4.6 grams, and only a lot of fine spines, so it is called freshwater catfish, which is suitable for fresh eating and pickling.

Food taboos:

Use (dry) grams of jujube. Eating dates with fish will make people feel pain in their back and abdomen.

Apple gram.

Gram with persimmon.

Such as pig liver.