Fried small fish

Ingredients: small fish, salt, cooking wine, vinegar, soy sauce, onion, ginger and garlic, black pepper, eggs and oil.

Practice: 1. Fish should be broken, scaled and washed. Shred with salt, cooking wine, vinegar, soy sauce, onion, ginger and garlic and marinate for a while. 15-20 minutes is enough.

2. Stir the batter, flour, black pepper, salt, eggs, proper amount of water and mix well. If there is a lump, just keep stirring. Add a little soy sauce and mix well.

3. Marinated fish, onion, ginger and garlic, and drain. Put it in the batter. Wrap the fish in batter. Fry in the oil pan. After the oil is hot, turn off the minimum fire and fry until it is enough.

If you fry what you eat immediately, fry it until it is golden yellow. If the amount is too much, you can fry it slightly. When the batter hardens, you can take it out. When it cools, you can put it in a bag and put it in the refrigerator. Just take it out and fry it when you want to eat. When frying, it is best to fry it twice, and take it out almost the first time. Heat the oil to a high temperature and then pour it in and fry it for a minute or two. This is crisper and more beautiful in color.

02

Spicy dried fish

Raw materials: dried fish, chopped green onion, Jiang Mo, minced garlic, dried chili, peanuts, cooking wine, soy sauce, sugar and oil.

Practice: 1. Prepare chopped green onion, Jiang Mo, minced garlic and dried pepper, and rinse peanuts with water slightly to drain water.

2. Soak the dried small fish in clear water 1 hour until it is slightly soft, drain the water, fry in oil in a pot for 2-3 minutes on medium fire, and take out and drain the oil.

3. Add peanuts and fry them on low fire, and remove and drain the oil.

4. Leave a little base oil in the pot and stir-fry the minced chives, Jiang Mo, minced garlic and dried chilies. Pour in the fried peanuts and small fish and stir-fry. Add some cooking wine, soy sauce and sugar and stir-fry for a while.

03

Fried dried fish with celery

Ingredients: 250g of dried fish, celery 1 tree, salt, vinegar 1 tablespoon, chicken essence, 3g of ginger, 6 cloves of garlic, pepper, dried pepper, 2 tablespoons of soy sauce, 2 shallots, 4 red peppers, 3 tablespoons of oil, 2 tablespoons of rice wine, and sugar/pepper.

Practice: 1. Soak the dried small fish in clean water for about 1-2 hours, remove the fish head, tear off a small amount of internal organs in the belly, clean it and suck up the water.

2. Cut celery into sections; Shredded onion and ginger; Cut the small red pepper into sections obliquely; Dice garlic.

3. Heat the oil in the pan, add the dried fish and fry them on both sides; Mix other seasonings into a small bowl to make a bowl of juice.

4. Add oil to the pan, add dried red pepper and pepper to stir-fry with low fire, then stir-fry garlic and ginger, add dried fish, add bowl juice, stir-fry for a few minutes with low and medium fire, and finally add celery, red pepper and onion to stir-fry for about 1 minute, and collect the dried juice with high fire.

04

Fried fish with salt and pepper

Ingredients: small fish, onion, ginger, glutinous rice flour, steamed meat powder (sticky rice flour is also acceptable), flour, Chili powder, Jiang Mo, chopped green onion, salt, eggs, oil, pepper powder and monosodium glutamate.

Practice: 1. Fresh small fish are bought to clean the gills, internal organs and other parts of the fish, cut open from the abdomen, spread out in half, and bask in the balcony for several hours to a semi-dry state. Cut the onion into chopped green onion and ginger into fine powder.

2. Find a pot, and put appropriate amounts of glutinous rice flour, steamed meat powder (sticky rice flour is also acceptable), flour, Chili powder, Jiang Mo, chopped green onion and salt, and two eggs.

3. All the materials are mixed and stirred to make seasoning powder slurry.

4. Put the small fish in the sauce paste and gently mix the paste by hand.

5. Burn the oil in the pan. When the oil temperature is 80% hot, put the small fish into the oil pan one by one, and keep the fish open when they are in the pan. Fire.

6. Don't turn the fish when it is in the pot, let it set. The fish is crisp enough when the fire is still burning.

7. After the fish is set, you can flip 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, they are fried on high fire for two minutes, and then they are fried on low heat to let the fish slowly mature.

9. OK, let's fish out all the fried fish.

10. Prepare a dry dish containing: Chili powder, pepper powder, monosodium glutamate and salt.

1 1. Sprinkle the seasoning on the fried fish while it is hot, and you can enjoy the delicious food while it is hot.

five

Crispy fried small yellow croaker

Ingredients: 6 small yellow croaker, flour 1 teaspoon, corn starch 1 teaspoon, 3g of baking powder, 3g of oil, salt 1 teaspoon, 3g of ginger, 3g of cooking wine 1 teaspoon, 60ml of water and 3g of shallots.

Practice: 1. Clean the small yellow croaker, cut off the head, wash and drain, wipe the fish with 1 teaspoon of salt and 1 teaspoon of cooking wine, and marinate with ginger slices and shallots for more than half an hour.

2. Crispy fried paste: put 1 tbsp flour, 1 tbsp corn starch and a pinch of baking powder (about1~ 2g) in a bowl, and stir while adding about 60ml water until there are no flour particles.

3. Wipe the surface moisture of the salted small yellow croaker with kitchen paper towels, put it into the crispy fried paste and evenly wrap the batter on both sides.

4. Pour more oil into a small pot, heat it to 70% to 80%, put the small yellow croaker wrapped in batter into the pot, fry it slowly for about 1 minute, take it out, fry it again for about 20 seconds until the fish surface is golden yellow, and suck off the excess oil on the surface.