Raw materials
About one catty of mackerel, a little ginger, green onion, soy sauce, wine, sugar, soy sauce moderate.
Practice
1. Fish from the spine longitudinal points, every other fish bone section cut into small pieces with soy sauce, wine marinade for two hours, drain.
2. Heat the oil, put the fish one by one into the piece, deep fry until both sides of the golden brown, crispy, fish out. (It is not advisable to turn the fish frequently when frying so as not to break the pieces.)
3. Dump out the excess oil, burst the scallions, ginger, add a little water, under the soy sauce, sugar, soy sauce moderate, roll until the juice thick.
4. Put the fried fish into the sauce, mix and fry for a few moments, you can plate.
Second:
Ingredients:
800g fish fillets, 1 tbsp sesame oil, frying oil.
Seasoning A: 2 green onions, 3 slices of ginger, 1 tbsp cooking wine, 1 tbsp soy sauce, ? tsp salt, a pinch of five-spice powder.
Seasoning B:
3 tbsp soy sauce, ? tbsp cooking wine, 2 tbsp sugar, 3 tbsp water, 1.5 tbsp Zhenjiang vinegar, ? tbsp cornstarch.
How to Make:
1: Mix seasoning A, add fish fillets and let stand for 1 hour.
2. Remove the fish fillets, skim off the green onion and ginger, heat the oil and fry the fish fillets over medium heat for about 10 minutes, avoiding turning during the frying process. Remove the fillets and drain the oil.
3. Heat sesame oil in a sauté pan, mix all seasoning B and stir-fry well, then place the fish fillets in the pan and stir-fry over low heat until the soup thickens and dries up.
Note: The thickness of the fillets should be 1~1.5 cm, not more than 2 cm, otherwise it will not be easy to taste. Since deep-frying is required, it is best to use cross-cut fish fillets with skin and bones as shown in the photo, so that they won't fall apart when deep-frying.
Notes:
1 cup = 240 c.c. = 240 ml
1 tbsp = 1 tablespoon = 15 c.c. = 15 ml
1 tsp = 1 teaspoon = 5 c.c. = 5 ml
* If the serving size is labeled as "small", it means less than 2 cm. If the amount is labeled as "a little", it means less than 1/8 tsp. If the amount can be increased or decreased according to your personal preference, or if it has little effect on the final product, it is labeled as "moderate".
Third:
How to Make Five-Spice Smoked Fish
Preparation time: 20 minutes
Cooking time: 40 minutes
Features:
They are not really smoked, but they have a rich smoky flavor that makes you want to eat them again and again. However, if you eat a lot of it, it is easy to catch fire, so you can eat bitter gourd with edamame. Because bitter melon clears heat and removes fire, edamame has the effect of relieving symptoms and removing annoyance.
Ingredients:
1 grass carp (700g)
1/2 tablespoon (8ml) of cooking wine
2 teaspoons (10ml) of soy sauce
2 teaspoons (10g) of sugar
1 teaspoon (5g) of five-spice powder
1/2 teaspoon (3g) of pepper
2 teaspoons of balsamic vinegar (10ml)
Ginger 2 slices
Scallion 2 pieces
Minced ginger 1 teaspoon (5g)
Oil 200m (50ml)
How to make this dish:
1. Wash the fish, cut the fish with a sharp knife through the spine, pick out the two pieces of fish fillet, clean the fish and put the fish fillet skin-side down on a cutting board. Cut it diagonally into thin slices about 0.5cm thick.
2. Place the fillets in a bowl, add ginger, scallions and soy sauce (1 tsp, 5 ml), and marinate for 10 minutes.
3. Combine the cooking wine, sugar, five-spice powder, balsamic vinegar and soy sauce (1 tsp, 5 ml) in a saucepan. Add 1 cup of water and simmer for 5 minutes, serve in a bowl and set aside to cool.
4. Heat a deep fryer over high heat. When the oil reaches 80 degrees Fahrenheit (with visible smoke rising from the top of the oil), place the fish slices in the oil and gently slide them apart with chopsticks, frying until the skin is lightly browned and the fish meat is firm, then remove from the pan and drain.
5. Once again, heat the oil in the pan, fry the fish fillets in the oil once more, fish out with a slotted spoon, and put them into a mixing bowl to absorb the flavors immediately while they are still hot, and leave them there for 15 minutes or more, then serve.
Tips:
1. Fish meat texture is tender, no thicker sinews, fiber tissue is not tight, do not use chopsticks or funnel spoon excessive turning when deep-frying, in order to try to maintain the integrity of the fish fillets.
2. Fish meat also has the property of poor thermal conductivity, people in the frying of the whole fish, often occurs when the skin of the fish stick to the pan. To make fried fish do not stick to the pan can be pre-treated in accordance with the following four methods: first wash the pan, dry, hot, with a piece of wild ginger in the bottom of the pan smear, so that the bottom of the pan is coated with a layer of ginger, and then put the oil to heat up the oil is hot and fry the fish, the fish skin will not be easy to stick to the pan; washed fish (large fish cut into fish pieces or slices of fish), dipped into a layer of egg batter, and then frying, frying to golden brown when the turn over and fry the other side, so that it will not Sticky pan; the cleaned fish, fish pieces, dip a thin layer of flour, into the frying pan frying, can make the fish shape integrity, fish skin does not stick to the pan; frying before the fish or fish slices with fine salt, wine marinade, and then under the frying pan, which also makes the fish skin does not stick to the pan, but with kitchen paper towels beforehand will be the excess water to absorb, so as not to explode the pan.