2. Turn the rice cooker on the 7th gear and preheat the frying pan for 1-2 minutes.
3. Pour in the oil, and when it is 60% hot, add the marinated small fish.
4. Turn to 5th gear and slowly heat and fry until golden on both sides.
This small white fish is quite difficult to fry, which requires great patience, that is, don't turn it over during frying, wait until the fish is hard, and finally turn off the power and fry the other side with waste heat. If you don't have enough patience like me, I suggest you throw the fish on the flour so that the fish won't stick to the bottom of the pot.
1 decapitate the small yellow croaker, eviscerate it, rinse it, and make several cuts in the fish. Wipe the small yellow croaker with a little salt and marinate for half an hour. Shred ginger, chop lobster sauce, and cut chopped green onion.
Heat the pot and wipe the bottom of the pot with ginger slices. Put oil in the pot, and the fire will heat up.
3 Turn to the minimum fire, arrange the small yellow croaker evenly at the bottom of the pot, fry the first side for half an hour, and fry until you can turn over with a shovel.
4 Continue to fry the other side with minimum fire for about 20 minutes. Hold it again. Leave oil at the bottom of the pot.
5 put ginger and lobster sauce into the pot, which is small and fragrant. Add small yellow croaker and chopped green onion, stir-fry gently and evenly, and then serve.
One fish and one aluminum foil.
Seasoning: three tablespoons of salad oil and two tablespoons of starch; (a) Five slices of ginger, one spoonful of refined salt, one tablespoon of Shaoxing wine and one tablespoon of soy sauce, and an appropriate amount of pepper.
Nutritional value editor
Rich in nutrition.
Clever editor
1, when frying fish, don't turn it immediately after the fish is in the oil pan. Don't turn the fish skin until it is golden brown. [ 1]
2, cooking vinegar is to go to the fresh, at this time, I am not afraid to add more vinegar, because I have to stew, so I am not afraid of sour taste after cooking. The trick of frying fish without breaking the skin: wash the pot, dry it and heat it, then wipe it back and forth with ginger, then put oil in it, and then put the fish in it for frying when the oil is hot. The fish fried in this way will not break the skin.
3. Break the eggs and pour them into a bowl and stir well. Then put the washed fish or fish pieces into the bowl respectively, so that the fish is covered with a layer of egg juice, and then fry them in a hot oil pan. The fried fish will not stick to the pot.
Non-stick pan editor
1.The pan for frying fish must be scrubbed clean. After sitting in the pan, wipe the hot pan with a piece of fresh ginger section, then pour in the oil, stir with a spatula to make the pan wall covered with oil. After the oil is hot, put the fish in, and fry until the skin of the fish is tight and stiff and slightly yellow.
2. If it is fresh fish, wash the fish, dry it to remove water, fry it in hot oil and it will not stick to the pan. If it is salted fish, it should be washed before frying.
3. Dip the fish or fish pieces in a thin layer, or roll them in the egg liquid and fry them in hot oil.
4. After the pot is heated, pour some cool oil into the pot, pour it out immediately, then pour the cool oil and fry the fish. When frying the fish, the firepower should not be too strong.
5. Heat the pan, put more oil, dry the fish to remove water, first put the fish on the spatula, then put the spatula into the oil pan, preheat the fish every other spatula, and then fry it in the oil.
6. Put a little sugar in the hot oil pan. When the color of sugar is slightly Huang Shi, put the fish in the pan, which is not only non-sticky but also delicious.