Scoop up that fry fish, drain the water, put it into a basin, add appropriate amount of rice wine, salt, white pepper and shredded ginger and garlic, and marinate for more than 2 hours, so as to fully taste, remove fishy smell and improve taste. Then choose the methods of "patting powder first" and "dragging eggs" for cooking. Through this operation, the fish pieces fried in home cooking taste no worse than live fish, but they taste tighter. It doesn't matter if the fish is too big to finish a meal. Fried fish is well frozen. Stew soup when you want to drink it, which is another delicious fish soup. Today, let's make this fried fish with our friends.
In daily life, the flow of fried fish pieces (frozen fish version) 1, frozen carp 1, about1500g, are put in the refrigerator several hours in advance for refrigeration and buffering, and put in a relatively large pot. Pour a certain amount of cold water and soak until it is completely loose. Scrape off the black mucosa on the fish surface with a knife and rinse it again. You can see the fishing line from the back of the viscera 1cm, and you can draw the fishing line on both sides from the fish body. Cut the fish back into two pieces, make it into "tiles" with the thickness of 1cm, pour a certain amount of cold water, soak for at least 2 hours, and change the water in the middle fish tank for 1-2 times to completely remove the fishy smell inside the fried fish.
2. Pick up the fried fish, drain the water and put it in a salt basin. Add onion 15g, ginger slices 10g, rice wine 20g, white pepper about 0.5g and salt 3g, stir evenly, marinate for at least 2h, stir 1-2 times in the middle, and taste completely.
3, 3 raw eggs, stir into a uniform and delicate whole egg liquid, subject to not picking the egg white. Take 150g wheat flour and pour it into a bowl. Use kitchen paper or pure cotton cloth to absorb the water of the pickled fried fish, and pat it with chromatographic powder, not too thick, preferably with a thin layer of flour looming.
4. Pour a certain amount of cooking oil into the pot and heat it with slow fire. The oil level gradually quieted down and gradually rolled from all sides to the middle. This is basically a thermal temperature of 50% to 60%, about 160 degrees. Put the thin fried fish into the beaten egg liquid, pick it up with chopsticks, drop the excess egg liquid and spread it into the pot. After the fried fish was put in, there were many bubbles around it, so there was no oil explosion, indicating that the maturity was just ten o'clock. Stir-fry shredded chicken once, fry until the surface is golden, remove oil and replenish water.
5. Leave the fried fish idle for a while, put it in a flat plate or bamboo product wrapped in tin foil and enjoy it while it is hot. * * * Chef enjoys how to treat frozen fish. It is better to serve live fish.