I bought a small river fish today. This kind of river fish is rarely seen in the market at ordinary times, and I don't know its name. But the river fish is tender and delicious, and it tastes good. Among many ways to eat fish, I chose dry frying today. Marinate the small fish first, then fry until golden on both sides, and then season with garlic, millet and soy sauce. The finished product is attractive in color, fresh, fragrant and smooth, which makes people memorable. Let's take a look at the specific practice.

Don't braise in soy sauce, don't stew soup, teach you a new home-cooked dish of Xiaohe fish, which is delicious and appetizing.

[Fried River Fish]

Required ingredients and seasonings: small fish, ginger, onion, garlic, millet spicy, cooking wine, soy sauce, oyster sauce, chopped pepper, white pepper, salt and vegetable oil.

Detailed practice:

Prepare the ingredients first, and clean up a proper amount of small river fish, scales, gills and internal organs, especially the black film inside the fish belly, so that the small river fish will not be so embarrassed. After cleaning several times, control the water for later use;

After controlling the water content of the small river fish, put it into the pot, add ginger, onion, cooking wine and a little salt, and marinate for half an hour. This step is to better remove the fishy smell;

Use the spare time of pickled small river fish to prepare some seasonings, wash ginger, garlic and onion, wash millet and spicy, and cut into rings for later use;

After all the ingredients and seasonings are ready, start cooking, burn oil in the pot, put the pickled small river fish in the pot, stir fry slowly with medium fire, and turn the pot over to make the small river fish heated evenly;

Fry one side of the river fish until golden brown, then turn it over and fry the other side until golden brown, and serve;

Continue to heat the base oil in the pot, add ginger powder and millet spicy rings, stir-fry Chili sauce;

Pour the fried river fish into the pot, pour a spoonful of cooking wine and simmer for 15 seconds, then pour half a bowl of water, add soy sauce, oyster sauce and a little white pepper, and simmer for 10 minute;

10 minutes later, turn on the fire to collect the juice. When the soup is getting less and less, sprinkle chopped green onion to increase the color and flavor;

Finally, the pan is taken out and the plate is loaded. The finished product has attractive color, delicious and tender meat, and good wine and food.

Today, this home-cooked fried river fish is ready. The method is simple, rapid and delicious. The more you eat, the better it tastes. Friends who like fish must not miss it.