The meat is as tender and smooth as tofu, and crispy and delicious on the outside and inside

After shopping at the market, I don't know what to buy to cook at home. Is it tofu or pegs? Fresh chicken or sea fish? After thinking about it, I ended up staying in front of a seafood stand. Seems like there are a lot of seafood is not done at home. I pointed to the soldiers and bought some fish with nine rows of buttons. The Teochew people call "tofu fish". I feel the first feeling, afraid of bad! Yes, it feels very soft and slippery, afraid of accidentally breaking, but the truth is not so. Although very soft and slippery, but with a finger pinch can still feel the toughness of the fish.

As far as I can remember, this kind of nine-row snapper often appears in the recipes of big stalls. There is a pepper and salt approach, a braised approach, and a steamed approach. There doesn't seem to be any fried chicken wings. Yeah, I just wanted to try it. I heard the other day that it was 18 bucks a pound. This time I came across a cheap $12 a pound, which is still a pretty good price compared to other meats these days. Try to get some when you come across it.

Su Xiang Nine-row Bucktail Fish

Prepared ingredients: 7 squid, 2 teaspoons of salt, 1 teaspoon of cooking wine, 4 teaspoons of flour, 1 egg, 1 teaspoon of cooking wine, bread crumbs in moderation

[Steps in the manufacturing process]

1. you can clean out the guts of the fish and pull out the intestines and strings. If you don't remove this fish intestines and threads, it will have a fishy odor.

2. After the fish is processed, cut the fish into two pieces, add a little salt and a teaspoon of cooking wine and marinate for 10 minutes. Low flavor with salt and cooking wine to deodorize.

3. To a container, add 4 tablespoons of flour and an egg, then add 1 teaspoon of salt to increase the low flavor, stir to a paste, if you can't make a paste, dilute with a little water. Actually, flour, starch, and baking powder will make this, only this has no egg flavor. But the egg batter won't last long, so use it up as soon as possible.

4. Put the right amount of breadcrumbs into a container beforehand. At this time, stick the batter evenly on the marsupial, then wrap it in breadcrumbs and put it away for later. This process should not be too hard, so that the fish do not stick to your hands instead of the breadcrumbs.

5. When the oil reaches 50%, add the nine-row snapper and fry until golden brown. The fish is very tender and cooked right away. Basically fry it for 1 minute and fish it out.

6. Very tasty crispy nine-row snapper is ready. It is very simple. Hurry up to try. The meat is tender and smooth like tofu, crispy fried. The outside is tender and crispy

Tips

There are two kinds of fish in the market: live fish and frozen fish. Live fish is very tasty but not easy to keep, while frozen fish can be kept for a long time.

When buying, look for spots on your body, size, and fish damage. The best color is creamy white, but the color doesn't look normal. The flesh is elastic to the touch and has a fishy odor.