“Although saury looks inconspicuous, its fish oil content is quite high. It is cheap but delicious. Dry frying is the simplest and most delicious cooking method.”
< p>Tag: Slightly spicy pan-fried for 20 minutes, simple common dishes, hot dishes, seafoodMain ingredients
Saury (4 flavors)
Seasoning
Red pepper (1 piece)
Chives (2 pieces)
Cooked sesame seeds (appropriate amount)
Ginger (appropriate amount)
< p>Salt (2 teaspoons)Cooking wine (2 tablespoons)
Five-spice powder (appropriate amount)
Cumin powder (appropriate amount)
Kitchen utensils
Wok
1
Wash the saury, score both sides with a knife, cut it into small pieces and put it in a container.
2
Add appropriate amount of green onions and ginger.
3
Add 2 teaspoons of salt and 1 tablespoon of cooking wine.
4
Shake evenly and marinate for 2 hours to absorb the flavor.
5
Heat an appropriate amount of oil in a pot, add shredded ginger and fry until golden.
6
Put in the marinated saury piece by piece.
7
When the bottom is golden, turn over and continue to fry until golden.
8
Add a tablespoon of cooking wine, stir the pot and stir evenly.
9
Add chopped red pepper.
10
Add appropriate amount of five-spice powder, continue to stir-fry for a while, and continue to stir-fry.
11
Add chopped green onion, sprinkle in appropriate amount of white sesame seeds, and stir evenly.
12
Sprinkle a little cumin powder after serving.
Tips:
Poetic phrases:
1: The marinated saury not only does not break when fried, but is also golden in color. (After cleaning the fish, it is best to drain the water, or soak it with kitchen paper before marinating)
2: Heat the pan and then the oil before frying, so that it is less likely to stick to the pan.
3: After the fish is put into the oil pan, it will immediately form a layer of crispy skin, so don’t flip it when it is first put in. After frying for a while, shake the pan gently and the fish will slide by itself.
4: Put them in one by one, not all of them (because the marinated fish will release water), and don’t put too much at one time, because too much will cause the oil temperature to drop rapidly and the fish will The skin will not be crispy.