Material: 1 frozen grass carp, about 1500g.
Raw materials of marinated fish: onion 15g, ginger 10g, cooking wine 20g, pepper 0.5g and salt 3g.
Flour and egg dragging materials: flour 150g, 3 eggs.
Seasoning: enough vegetable oil.
manufacturing process
1, frozen grass carp 1, about1500g, put it in the cold room for buffering several hours in advance and put it in a bigger pot. Pour enough water and soak until it is completely soft. Scrape the black film off the fish surface with a knife and rinse it again. You can see fishy lines directly from the back of the cheek 1 cm, and you can draw fishy lines on both sides directly from the tail of the fish. Cut the fish back into two pieces, cut into "tiles" with the thickness of 1 cm, pour enough water, soak for at least 2 hours, and change the water 1-2 times in the middle to completely remove the fishy smell inside the fish pieces.
2. Take out the processed fish pieces, drain the water, and put them into the salting basin. Add 15g shredded onion, 10g ginger slices, 20g cooking wine, about 0.5g pepper and 3g salt, mix well, marinate for at least 2h, mix with 1-2 times in the middle, and taste thoroughly.
3, 3 eggs, beaten into a uniform and delicate whole egg liquid, subject to the inability to pick egg whites. Take 150g flour and put it in a bowl. Drain the salted fish pieces with kitchen paper or cotton cloth, pat a thin layer of dry flour, not too thick, and a thin layer of flour is best.
4. Pour enough vegetable oil into the pot and heat it on medium heat. The oil level began to be relatively calm and slowly rolled from all sides to the middle. This is basically 50% to 60% of the hot oil temperature, about 160 degrees. Put the light powder fish pieces into the beaten egg liquid, pick them up with chopsticks, drop the excess egg liquid and put them into the pot. After the fish pieces were put in, a lot of bubbles appeared around them, but there was no oil explosion, which meant that it was hot for more than ten minutes. Cook once, fry until the surface is golden yellow, and take out the oil control.
5. Put the fried fish pieces aside, put them in a flat plate or bamboo ware covered with oil paper, and serve them while they are hot. Chefs share how to treat frozen fish. Frozen fish is as delicious as fresh fish, and it is also on CD.