1. How to make crispy fish at home? How to make crispy fish at home?

≮Gourmet ingredients≯ One herring or grass carp weighs about 2,500 grams.

25 grams of ginger, 25 grams of green onions, 15 grams of refined salt, 3 grams of star anise, 3 grams of fennel, 3 grams of cinnamon, 5 grams of allspice, 50 grams of sugar, 30 grams of shochu, 125 grams of Shaoxing wine, 25 grams of soy sauce, cooked rapeseed oil

1500g (actual fuel consumption is 200g).

≮Food recipe≯ 1. Remove the phosphorus from the fish, wash it after the gills, disembowel it and take out the internal organs. Wipe the blood in the abdomen with a clean cloth, cut it in half, cut it into tiles about 1.6 cm with a diagonal knife, and put it into a large enamel plate.

, add 100 grams of Shaoxing wine, 15 grams of refined salt and soy sauce, marinate for about 2 hours, take out, dry, and divide into two parts for later use.

2. In a large pot, add 500 grams of water, 25 grams of Shaoxing wine, green onions, ginger (beaten loose), star anise, cinnamon, and sugar. Simmer over high heat until the juice becomes sticky, then remove the green onions, ginger, fennel, and cinnamon.

, add soju, remove from heat, and make marinade for later use.

3. Put another large pot on a high fire, add vegetable oil (oil that has been used twice is best), when the oil temperature reaches 90% heat (about 225°C), take 1 portion of fish pieces and add them piece by piece.

fry the pan until the outer layer is crusty, use a slotted spoon to remove it. When the oil temperature rises to 90% hot (about 225°C), put the fish pieces into the pan, fry until the outer layer turns dark brown, use a slotted spoon to remove it, and put it in

Cover and simmer the marinade for about 1 hour, take it out, fry and simmer the marinade in the same way, and serve on a plate.

You can sprinkle a small amount of five-spice powder when eating.

≮Food Features≯ Fragrant on the outside, tender on the inside, fresh and crispy, sweet and salty, and rich in flavor.

How to make crispy fish?

≮Gourmet ingredients≯ One herring or grass carp weighs about 2,500 grams.

25 grams of ginger, 25 grams of green onions, 15 grams of refined salt, 3 grams of star anise, 3 grams of fennel, 3 grams of cinnamon, 5 grams of allspice, 50 grams of sugar, 30 grams of shochu, 125 grams of Shaoxing wine, 25 grams of soy sauce, cooked rapeseed oil

1500g (actual fuel consumption is 200g).

≮Food recipe≯ 1. Remove the phosphorus from the fish, wash it after the gills, disembowel it and take out the internal organs. Wipe the blood in the abdomen with a clean cloth, cut it in half, cut it into tiles about 1.6 cm with a diagonal knife, and put it into a large enamel plate.

, add 100 grams of Shaoxing wine, 15 grams of refined salt and soy sauce, marinate for about 2 hours, take out, dry, and divide into two parts for later use.

2. In a large pot, add 500 grams of water, 25 grams of Shaoxing wine, green onions, ginger (beaten loose), star anise, cinnamon, and sugar. Simmer over high heat until the juice becomes sticky, then remove the green onions, ginger, fennel, and cinnamon.

, add soju, remove from heat, and make marinade for later use.

3. Put another large pot on a high fire, add vegetable oil (oil that has been used twice is best), when the oil temperature reaches 90% heat (about 225°C), take 1 portion of fish pieces and add them piece by piece.

fry the pan until the outer layer is crusty, use a slotted spoon to remove it. When the oil temperature rises to 90% hot (about 225°C), put the fish pieces into the pan, fry until the outer layer turns dark brown, use a slotted spoon to remove it, and put it in

Cover and simmer the marinade for about 1 hour, take it out, fry and simmer the marinade in the same way, and serve on a plate.

You can sprinkle a small amount of five-spice powder when eating.

≮Food Features≯ Fragrant on the outside, tender on the inside, fresh and crispy, sweet and salty, and rich in flavor.

How to make crispy fish? What are the ways to make crispy fish?

The most authentic way to make crispy fish?

I think the crispy fish is good. Ingredients: mushrooms, fatty pork. Seasonings: green onions, ginger, sugar, salt, cooking oil, cooking wine, vinegar, pepper, star anise, cinnamon, soy sauce, clear soup. Method: 1. Remove the gills and guts of the fish and wash it.

, remove the stems of the mushrooms, and cut the fatty pork into cubes; 2. Put a small plate on the bottom of the pot (Cizhou kiln casserole is suitable), place a layer of green onions, ginger slices, mushrooms, and a layer of fish (head to the inside and tail to the

(outside) diced pork, add salt, sugar, cooking wine, vinegar, Sichuan peppercorns, star anise, cinnamon and soy sauce; 3. Set the pot on fire, pour clear soup into the pot, bring to a boil over high heat and then switch to low heat for 1-2 hours.

When the inner soup is low, add an appropriate amount of hot water (do not add cold water) until the bones are tender and the meat is tender.

Another method: Ingredients: 2500 grams of small crucian carp.

Ingredients: 1500 grams of lotus root, 250 grams each of green onions and ginger, and 50 grams of pepper.

Ingredients: 500 grams of vinegar, 750 grams of sugar, 250 grams of cooking wine, 50 grams of salt, 250 grams of ground oil, and 200 grams of soy sauce.

Preparation method: 1. Remove the scales, gills and internal organs of the crucian carp, wash and drain the water.

Wash the lotus root, cut it into sections, remove the skin, and cut into 5 mm thick slices.

2. Wash the pot holder and place it in a casserole. Place the cut lotus vegetables in a layer on the pot holder, with the crucian carp head facing outward, and place it on the lotus vegetables; then put a layer of lotus vegetables, green onions and ginger slices, like this

A layer of lotus root, a layer of fish, green onions and ginger are placed layer by layer.

3. Sprinkle the sugar on the arranged fish, add the ingredients and water to make a sauce, and pour it into a casserole about 23 feet deep.

4. Put the casserole on high heat. After it boils, move it to low heat to collect the juice.

When the juice is low, add the remaining juice one after another for about two hours. Fry the small oil with Sichuan peppercorns and pour it into the casserole.

About four hours later, when the juice is thick, red in color, the fish is crispy, and the lotus vegetables are tender and sweet, remove the pot from the fire, let it cool, decan out the juice, put it into the grilling plate, and pour the juice onto the fish.