If the fish head with chopped pepper makes you memorable, then steamed duck-billed fish with chopped pepper will surprise you. The duck-billed fish covered with bright red chopped pepper was served on the table, and the aroma was overflowing. The chopped pepper juice penetrates into the tender duck-billed fish meat, which tastes fresh, sweet and slightly spicy, and is absolutely wonderful. Eating fish head with chopped pepper is picking meat from bones, while eating steamed duck-billed fish with chopped pepper can make a full meal, because duck-billed fish has almost no thorns, even the bones are crisp and transparent, and it can be eaten, which really makes people experience the delicious taste of "eating fish without spitting bones".
However, the platypus has an extremely prickly mouth, which is not suitable for steaming. As a result, Four Seasons Fishing Song introduced a new method of salted duck-billed fish mouth. Cut the fish mouth thin and fry it crisp, and the fishbone will naturally become brittle and fragrant, and you can also enjoy the beauty of eating fish without spitting bones.
Bao Gong's duck-billed fish is sweet and spicy.
The "Kung Pao Duck-billed Fish" of Four Seasons Fishing Song was fried according to Kung Pao's practice. For diners who love duck-billed fish, the meat of duck-billed fish is tender and tender, and the taste is smooth and tender. Diced duck-billed fish meat, stir-fried with dried Chili, pepper, peanuts and diced lettuce. The diced duck-billed fish is crispy outside and tender inside, which is quite elastic to bite, sweet and slightly spicy, and it will not be scattered between the teeth of the tip of the tongue for a long time; Duck-billed fish combines the crispness of peanuts with the crispness of diced lettuce, which is fragrant but not greasy and has endless aftertaste.
Tempura duck-billed fish
Ingredients: Showa tempura powder 500g, 1 duck-billed fish (weighing about 600g), red pepper 50g and eggplant 50g.
Seasoning: salt and chicken powder 10g, monosodium glutamate 5g, baking powder 30g, raw powder 90g, salad oil 1000g and water 450g.
Making:
1. Slaughter the duck-billed fish, gut it, and wash it for later use; Take two pieces of fish from the middle bone with a knife, tear off the skin of the fish, and cut into strips with a length of 6 cm, a width of 3 cm and a thickness of 1.5 cm. Add 5g of salt, 5g of monosodium glutamate and 5g of chicken powder, and marinate for15min.
2. Wash the red pepper, divide it into two along the length, and put four knives on half of the red pepper to make a carding knife; Wash the eggplant, cut it into pieces with a length of 2 cm, a width of 6 cm and a thickness of 1 cm, and replace it with a carding knife like a red pepper.
3. Add 5g of salt, baking powder and water into tempura powder, and stir well to form a paste. Wrap red pepper and eggplant in the paste, put them in salad oil that has been heated to 50% 1 min, and then take out the pan to control the oil.
4. pat 30 grams of raw flour on the duck-billed fish strips, wrap them into paste, and put them in 50% heat salad oil for 4 minutes. When the oil temperature rises to 80%, soak it in low fire for 1 min, then take it out of the pan and put it in the plate.
5. Chop off the mouth of the duckbill fish, take it out, pat off the remaining raw powder, put it in 50% hot salad oil, soak it for 3 minutes, and then take it out of the pot and put it on the plate.
Note: Tempura powder is a kind of low-gluten powder, which is mainly made into paste with water and eggs for frying. If you can't buy tempura powder, you can also use low-gluten powder or raw powder instead.