Ingredients

Small yellowtail strips? Pepper 1/4 teaspoon (1 gram) White pepper 1/4 teaspoon (1 gram) Cumin 1 teaspoon (5 grams) Chili powder 1 teaspoon (5 grams) Cooking wine 1 teaspoon (5 ml) Salt 1/2 teaspoon (3 grams) Starch 4 tablespoons (60 grams) Baking powder 1 teaspoon (5 grams)

Folding Edit Section Preparation Method

1, the fish scraping cut abdominal scales to wash, mom said, when washing to be special! Scrape the belly of the black membrane, because the layer of black membrane is very fishy Oh;

2, cleaned fish with salt for 30 minutes, and then cleaned, drained, you can use a dry rag to suck dry a little;

3, the pot on the fire to burn hot, to burn out of the pot of gas to Oh, you can put your hand on the bottom of the pot from the bottom of the place of 3 centimeters or so, to feel the heat on the degree of emergence, which will ensure that the frying fish When not sticking to the pan Oh;

Pot hot enough, add the right amount of oil, not a lot, not too little, with a spoon to evenly distribute the oil in the bottom of the pan, the oil burned hot enough, and then put the yellowtail one by one neatly put down, put a good not immediately after the reversal, to be first side of the frying, frying to a little bit of dryness and then reverse frying on the other side, frying until both sides are dry and slightly hard (that is, not like the Just cooked fish as soft and soft)

In this process, the first with a large fire, when you see a white gas to the top of the time, turn into a small fire, (be sure to pay attention to the white gas Oh, because there is white gas, that is, the fire is too big, a lot of white gas, it is likely that your fish is going to be scorched Oh). When frying to both sides slightly hard, the surface color slightly golden, you can turn into a small fire slowly frying, my mother is on a very small fire, let the fish in the pan slowly frying, she often run to do something else, a moment to come back to a little bit, and then go to do something else.

It was often a joke to me to say, "The fish are burnt! I'm not sure if I've ever seen one of these before, but I'm sure I've seen one of these before, and I'm sure I've never seen one of these before. I'm sure you're an expert! Just like this, fry the fish on low heat, alternating sides, until the color is golden and the skin is slightly charred and crispy. It's important to fry them slowly to get the crispy effect! Finally, sprinkle sugar, a dish of fragrant crispy small yellowtail can be out of the pot!

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