350g mullet.
2 small vermicelli (about 100g)
Onion 30g
Soy sauce 15g (about two spoonfuls)
Vinegar 10g (a little more than a spoonful)
5 grams of sugar
30 grams of blended oil
10 minutes is good. How to make onion-flavored black fish fillets?
A mullet was killed alive and separated. Bones can be boiled for other purposes. If you can't kill fish yourself, you can ask a fish killer in the market to help you kill and separate the fish as required.
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Fish heads and bones can be fried in oil to make soup, and then tofu or bamboo shoots are added, which is delicious and mellow.
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This is an isolated mullet. Generally speaking, a 2 kg fish can produce 7-8 pieces of clean meat. Then slice the clean meat. If the knives are good enough, you'd better take some fish skin with each piece. In this way, you can not only eat the crispy skin of the fish, but also eat the elastic teeth of the fish, and the taste is double.
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Soak the vermicelli in boiling water, and take it out quickly after 15.
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Put the fillets in boiling water, spread them out quickly, take them out with a colander after 30 minutes, and spread them on the vermicelli on the plate.
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The fish fillets are tender and smooth, and this dish is half successful. Let's spice it up:
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In a small bowl, mix the soy sauce, aged vinegar and sugar evenly. Friends who like hemp taste can add a dozen peppers, and those who like light taste can not add peppers.
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Chop the onion and chopped green onion.
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First pour the seasoning evenly on the fish fillets, and then sprinkle with chopped green onion.
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Take another hot pot, add blending oil (common salad oil) and heat it to 70%. Turn off the fire, come on, stab it, and you're done Let's start!
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skill
1. Don't put the cooked vermicelli directly into the plate, otherwise it will be easy to lump and affect the taste. The correct way is to take it out and soak it in cold water, and then take it out and spread it out when it is cold. This kind of vermicelli has better taste, distinct roots and won't stick together.
2. If the mullet is fresh and the fillet is thin enough, it doesn't need to be cooked for too long, and 30 seconds is the limit. At this time, the fish fillets are crisp and elastic, and the taste is first-class.