condiments

Grass carp 1

condiments

energy

Proper amount

verdant

Proper amount

condiment

salt

Proper amount

soybean

Proper amount

Cooking wine

Proper amount

pepper

Proper amount

vegetable oil

Proper amount

Method for making crispy fish fillets

1. After washing the fish, wash all the bubbles and blood in the fish. Clean up all the black parts on the fish belly. All the black on the fish belly must be cleaned up, otherwise it will smell fishy.

2. Scrape the scales clean and cut off the fins.

3. Cut the fish into fillets with a thickness of about 1.5cm. If it is too thick, it is not easy to taste. If it's too thin, it's easy to fry. When the meat is hard, it loses its flavor. Put the fillets in a bowl for later use.

4. Cut the onion and slice the ginger.

5. Add salt, cooking wine, soy sauce and pepper to the bowl and mix well.

6. Add onion and ginger slices, mix well and let stand for more than 3 hours.

The longer the better, the easier it is to taste. Hehe, then we went to Carrefour for a stroll ~

7. A few hours later, the fish was almost salted and the meat changed color.

Take out the meat slices, put kitchen paper on the baking tray, put the fish slices on it, and then use the paper to absorb the water of the fish slices.

If you don't suck it dry, oil will spill everywhere when you fry it.

8. After the pot is preheated to 80% heat, drain the oil. When the oil temperature rises, put the fillets into the oil pan.

9. Fry the fish fillets until golden brown, and take out the pan.