Materials
Main Ingredients: Net Fish .........750g (Carp is the best for patty fish)
Ginger ...... .........5g
Salt ...............5g
Minced ginger ...............5g
Soy sauce ............ ...35g
Sugar ..................20g
Vinegar... ...............10g
Minced dried chili .........5g
White wine ...............5g
Monosodium glutamate ............ ...2g
White section of green onion ............10g
Sesame oil ......... ...150g
Practice
1. net fish chopped into long 5 cm, 3 cm wide fish pieces in a small pot, add 3 grams of refined salt, ginger, scallion white 5 grams of mixing marinade for 12 hours to take out and dry.
2. frying pan on a high flame, put people 10O grams of sesame oil hot, and then the fish block by block under the pan frying until golden brown, add salt, soy sauce, sugar, ginger, yellow wine, dried chili peppers are not, 250 grams of water together with cooking until the marinade thick, dripping with sesame oil, withdrawing on the scallions on the plate that is complete.
Tips:
1. fish should be marinated, dry.
2. When frying the fish, pay attention to the heat and don't fry for too long.
Patty fish practice two,
Materials
Grass carp 1 (about 2 pounds) Pepper 2 tablespoons (30 grams) Salt 1 teaspoon (5 grams) Dry red pepper 10 Ginger 2 tablespoons (30 grams) Garlic 2 tablespoons (30 grams) A small piece of shredded green onion 1 tablespoon (15 ml) Wine 1 tablespoon (15ml) Stir frying ingredients: 1 tablespoon (15 ml) Soy sauce 1 tablespoon (15 ml) Vinegar 1 tablespoon (15 ml) White sugar 1 Teaspoon (5g)
Practice
1) Clean the grass carp by removing the scales and guts. Cut off the head, then cut the fish body into even pieces of about 6cm and place in a large bowl.
2) Add the shredded green onion, minced ginger and garlic. Pour in the dried chili peppers cut into segments with scissors, then pour in the peppercorns, cooking wine and salt, and mix gently with your hands (be careful not to let the fish bones pierce your hands).
3) Put the fish along with the seasonings into a ziplock bag, seal it, and place it in the freezer to marinate for 7 days. 7 days later ~~~~~~~
4) After 7 days, take out the marinated fish pieces and defrost them (thaw them in sunlight at lower temperatures, or defrost them on a daily basis at higher temperatures). When the fish is thawed until half-dry, strip the seasoning from the fish and set aside in a small bowl.
5) put a little oil in the pot, low heat to seventy percent of the heat, under the fish pieces kang fish. (kang is Wuhan's way of saying, I think the Mandarin translation should be close to the meaning of frying). Fish kang to both sides of the golden brown, fish out.
6) Pour the fish marinade into a pot, add soy sauce, sugar, and a little cool water. After 20 seconds on high heat, pour the fish back into the pot, cover and cook for 2 minutes, open the lid and reduce the sauce on high heat, and cook a few drops of vinegar before serving to enhance the freshness of the fish pieces. Serve and sprinkle some sesame seeds.
Patty Fish Practice 3
Materials
300g of preserved fish, 1 small onion, 5 cloves of garlic, 5 small red chili peppers, 1 piece of ginger, 15 peppercorns, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 teaspoon of vinegar
Practice
1. Wash the onion and garlic, cut the small onion into sections, slice the garlic
2. Wash the small red chili peppers, cut into sections
2. /p>
3. ginger peeled, cut thick wire
4. preserved fish clean, chopped into large pieces
5. pot hot, put a wide oil, until the oil is hot, put 2/3 ginger, fry for about 1 minute
6. ginger fishing out throw away, the fish pieces of fish skin-side down into the pot
7. high heat will be the fish pieces fried until both sides of the golden, fish, drain the oil and wait for
8. p>8. Inside the pan, leave a little oil, re-heat, add pepper, then add the remaining 1/3 ginger, garlic, red pepper, stir-fry aroma
9. into the fish, quickly stir-fry a few times
10. into the sugar that is, a little water, stir-fry evenly
11. into the soy sauce
12. pour a little vinegar, stir-fry evenly and sprinkle with green onion