Crispy fish is named because of its firm, refreshing and crisp meat. The appearance of the cultured fish is as old as before, but the meat quality has changed. protein is higher than ordinary mandarin fish by 12%, and it tastes more delicious. It also has the characteristics of soft, smooth and crisp meat, especially the belly part of the fish. Because this kind of fish has toughness, solid cooking is numerous, and raw and fried slices have a better taste. Here's a way to dry the crispy fish for you.

1 Wash the fish, cut it into strips or slices, add salt, chicken essence, vinegar, cooking wine, soy sauce, cumin powder, pepper and egg white, grab it evenly and marinate it for about 30 minutes.

2 Side dishes, washed, cut and set aside.

3 Put the oil in the pan, stir-fry the marinated fish in the pan until the fish turns white, and take off the pan.

4 in another pot, add oil and fry the side dishes for seven minutes, and set aside.

Add oil to the pot and stir fry the pepper, ginger and garlic.

6. Pour in the fillets, stir fry, and simmer for five minutes.

7 Pour the dish into the fish again, continue to stir fry, stuffy for ten minutes and stir fry once in the middle.

8 qiguo

The nutrient composition of crisp fish and common grass carp muscle is the same, but there are differences in content. The content of crude protein in crisp fish muscle is 2.2% higher than that in common grass carp muscle. The crude fat content is140% of that of common grass carp; The total amount of amino acids is higher than that of common grass carp, Monopterus albus, Siniperca chuatsi, Pelteobagrus fulvidraco, Wan 'an glass red carp, herring and bream, among which the content of glutamic acid is 3.93%, far exceeding that of the control fish.