I remember eating one of the most memorable foods when I was a child, that is, the fried small fish made from local materials dried, and it was golden and crisp, and the more chewy it was, the more fragrant it became. Every summer, my father goes to the river to catch fish, and he can't finish it every time. At this time, it will be my mother's turn to appear. I will either dry the remaining fish or process it, and then put it in an oil pan for deep frying. The smell of the pan can be said to be very pungent, and I feel like I am swallowing water when I smell it. It is very delicious.

Then someone must be curious at this time. How should fried dried fish be cooked? In fact, in addition to the steps, the key to cooking this dish is the selection of materials. Not all fish are suitable for frying, such as some big fish, which are difficult to fry thoroughly, and the fried fish basically has no fragrance, let alone taste. Choose the fresh river fish, so that it will be fragrant when fried, and the meat will be fried more easily.

Material preparation

Ingredients: half a catty of Xiaohe fish

Accessories: 2g of cooking wine, a little raw ginger and onion, 3g of salt, 1m of flour, 5g of cinnamon powder, 3g of salt and pepper, 2g of chopped pepper, 3g of onion and ginger powder, and an egg

Step 1: Wash the returned fish (first, wash the fish thoroughly. That is to say, it can be cleaned with water for many times (the fish is small and basically has no scales)

Step 2, prepare a clean bowl, put the washed fish, sprinkle a little raw ginger onion (ginger is cut into large pieces), a little salt, and pour in a proper amount of cooking wine for a while (the purpose of pickling is to remove the fishy smell, It will also increase the taste)

Step 3, marinate the fish and prepare our batter (the batter can make the fried fish crisper and more delicious). Prepare two bowls, one with eggs and stir well, the other with proper amount of flour, and then pour in water and stir it into a paste (the water should be put in several times, so that the water consumption can be better controlled, and it can be stirred to the consistency of lubricating liquid) < p Wrap the batter again (this will make the fish fry more fragrant, after all, the eggs will be very fragrant after frying), and then turn on the stove and light it for fun

Step 5, put the oil in the pot (more oil is needed), and put the small river fish wrapped in batter when the oil temperature is 8% hot (be careful to put them one by one so as not to stick together). At first, the small river fish will start frying in the pot, so we don't move. Be careful not to get hurt by oil.)

Step 6, fry the fish until they are all golden, then raise the oil temperature again, put them in Xiaohe fish and fry them once (the frying time can't exceed ten seconds, and the Xiaohe fish is easy to be fried dry when the oil temperature is too high), and then control the oil to dry, which is very crispy and delicious.

Summary of frying Xiaohe fish

Actually, this dish is very important for selecting materials. Some people will say that it is not possible to chop the big fish into small pieces. The fried small fish pays attention to the whole thing, and it must have a head and a tail when it enters the mouth. Only in this way can it be regarded as authentic fried small river fish.