Ingredients: 700g of unknown fish.
Accessories: glutinous rice flour, steamed meat powder (sticky rice flour is also acceptable), flour, Chili powder and pepper powder? Onion, ginger, salt, vegetable oil, monosodium glutamate and eggs.
Production steps:
1, after fresh fish is treated, leave it on the balcony for several hours until it is semi-dry.
2. Put glutinous rice flour, steamed meat powder (sticky rice flour is also acceptable), flour, Chili powder, Jiang Mo, chopped green onion, salt and two eggs in a bowl.
3. Mix and stir all the materials to make seasoning powder slurry.
4、? Put the small fish in the sauce paste and gently stir with your hands. ?
5. Cook the oil in the pot. When the oil temperature is 80% hot, put the small fish into the oil pan one by one, and keep the mouth open when the fish are in the pan. It's on fire.
6. Don't turn the fish when it is in the pot. The fish was crisp enough while the fire was still burning.
7. After the fish is put away, you can turn over and fry the other side. When the fish turns golden, take it out with a colander and fry the second batch.
8. Both batches of fish are fried and fished out, and the oil temperature in the pot is restored. All the fish are poured in and fried again. First, fry for two minutes with high fire, and then fry with low fire, so that the fish will be cooked slowly.
9. Prepare a dried vegetable, including: Chili powder, pepper powder, monosodium glutamate and salt.
10, the seasoning of dried vegetables is sprinkled on the fried fish while it is hot, and it is finished.
Precautions:
1. If you have enough time, you can fry it again, which will be more crisp.
2, after the pot, don't turn the fish, let it finalize the design and then turn over.