This kind of small river fish is mostly fried or dry fried. How can I fry the small fish so crisp that even the bones can be eaten? That is, when the small river fish is just fried, it should be fried slowly with a small fire, so that the bones inside will be fried brittle; After frying for the first time, fry it again with high fire to force the oil out of the small fish, so that it won't feel greasy and brittle from the outside to the inside.
This crispy fried fish is a home-cooked dish with nutrition and calcium supplement, and then fried with red pepper, pepper and other aniseed. It is really delicious. Crispy and delicious, spicy and appetizing, it can be served with rice or as a snack. It is a good appetizer!
Even as a snack, it is a good appetizer-spicy crispy fish.
Raw materials: small river fish, ginger slices, liquor, flour, raw flour, beer, red pepper, pepper, oil and salt.
Method for making spicy crispy fish
1. Add salt and ginger to the small river fish and mix well;
2. Pour a little high-alcohol liquor and marinate evenly;
3. According to the ratio of 1: 1, add a proper amount of salt, and then pour a proper amount of beer to make a thin and suitable batter;
4. Put the small river fish into the batter and roll it to make it stick to the batter;
5. Heat the oil in the pot to 60% to 70% heat, add small fish and fry until cooked;
6. Fry slowly with low heat. After the first frying, fry it again with high fire, remove the drained oil and prepare other ingredients.
7. Leave a little oil in the pot, add ginger, garlic, red pepper and pepper and stir-fry until fragrant;
8. Stir fry the freshly fried fish;
9. Finally, add a proper amount of salt to taste;
10. Put it on the plate.
Pickled yam
Ingredients: 400g yam, 400g pickled pepper water, 6 pickled peppers.
Accessories: white sugar 10g, white vinegar 5g, and half a red pepper.
Practice of pickled pepper and yam
1. Wash yam, peel and cut into strips. Blanch in boiling water for about 2 minutes, take out, take out in cold water, drain the water, pickle the pepper and cut it into powder.
2. In the bowl, add pickled pepper water, add white vinegar, add sugar, sprinkle some pickled peppers and mix well.
3. Wrap it in plastic wrap and put it in the refrigerator for 3 hours. You can turn it over in the middle.
4. Wash and chop the red pepper, take out the refrigerated yam and sprinkle with red pepper and pickled pepper.
Tips for Pickled Pepper and Yam
1, yam must be cold water and drained, so that it tastes good.
2, pickled pepper water must be filled with yam, add a little pickled pepper powder to refrigerate together to taste better.
Braised duck feet in brown sauce
1, prepare the ingredients.
2. Wash the fresh duck feet and cut off the nail tips. Cut the onion in half and the ginger in half.
3, duck's paw cold water into the pot, add onion, ginger, star anise to boil, remove and drain.
4. Heat the wok, pour in the cooking oil, add the remaining onion, ginger and star anise when the oil temperature is 70% hot, and stir-fry for fragrance.
5. Add duck's paw and stir well.
6. Pour in cooking wine, soy sauce and soy sauce, and continue to stir fry for two or three minutes.
7. Add hot water without duck feet.
8. Add kumquat and rock sugar.
9. Turn the fire to low heat, cover the pot and cook for 25 minutes.
10. Finally, add salt and collect the juice until the soup is thick.
Tips for braised duck's paw
1. Wash duck feet, cut off nails and blanch them.
2, a small fire until tender and smooth, and then the juice is collected by a big fire, and the cooked soup can be poured on the duck feet continuously.
3. Cut the cross knife at the top of kumquat and put it in the duck's paw to cook together, which can increase the fruit flavor and enrich the taste of the duck's paw.