And don't worry about fishbone.

Next, Xiaobian will give it to everyone.

Six common practices of small fish were prepared.

Try to do it when you have time ~

Fried whitebait

Ingredients: whitebait, flour, salt, cooking wine and white pepper.

Practice: 1. Drain the cleaned whitebait, add salt, cooking wine and white pepper, mix well, and marinate for 10 minute.

2. Add a small amount of flour and mix well, so that each fish is evenly covered with a thin layer of flour.

3. Add a thin layer of oil to the pan. When the oil is warm, spread the fish flat in the pan and fry it slowly.

4. After the bottom surface turns yellow, turn over and continue to fry until the bottom surface turns yellow.

Fish Hu pancake zi

Raw materials: flour100g, corn flour100g, chickpea flour100g, 3 g of yeast powder, 3 g of baking powder, 220g of clear water, 5 small bass, garlic, 3 slices of onion, 2 slices of ginger, 2 grains of star anise, 2 spoons of sweet noodle sauce.

Practice: 1. Pour warm water into the basin, add all kinds of flour (added according to personal preference), yeast powder, baking powder, and make a soft dough, let it stand and let it simmer for 20 minutes.

2. Wash the perch, scale it, cut it open, and marinate it with proper cooking wine.

3. Heat the pan and pour the oil. Add the small perch and fry until golden on both sides.

4. Heat the double-ear wok and pour oil, add onion, ginger, garlic and star anise, stir-fry until fragrant, add sweet noodle sauce, stir-fry until fragrant, and add appropriate amount of soy sauce.

5. Add the fried perch, pour in clear water, add a little vinegar, carved wine, salt and rock sugar, and wipe off the water vapor and oil stains along the edge of the pot with a cloth.

6. Take a small dough, roll it round, spread it on the edge of the pot, cover it, simmer the fish over medium heat, thicken the soup, and turn off the heat.

Sweet and sour small skinned fish

Ingredients: small skinned fish, garlic cloves, starch, brown sugar, balsamic vinegar, egg white, salt, soy sauce, cooking wine and oil.

Practice: 1. Clean the skinned fish, marinate it with salt, egg white and cooking wine for 20 minutes, add dry starch, mix well and wrap it with a thin layer.

2. Put enough oil in the pot to heat it, add the skinned fish and fry it until it is brown; Peel garlic and cut it into powder.

3. Leave the bottom oil in the pot, mix the sweet and sour juice with sugar, vinegar, soy sauce, cooking wine and a little water, pour it into the pot to boil, pour the fried skinned fish, turn it over a few times, and let the skinned fish dip in the soup. When the soup is basically dried, add minced garlic and stir-fry the garlic flavor.

Spicy diaozi fish

Raw materials: diaozi fish, red pepper, dried pepper, pepper, garlic, ginger, white sesame, salt, sugar, soy sauce, soy sauce, oyster sauce, cooking wine, vinegar and broth.

Practice: 1. The anchovy is cleaned, drained, marinated with a little salt, cooking wine and pepper for 1 hour, and then air dried.

2. Heat the oil in the pan, fry the fish, cool it slightly, fry it again until it is completely crisp, and remove the golden surface and drain the oil.

3. Stir-fry Zanthoxylum bungeanum and dried capsicum with low fire, take out, add minced garlic, Jiang Mo and red capsicum, stir-fry until fragrant, pour in the prepared sauce and broth, and bring to a boil with high fire. Add the previously stir-fried Zanthoxylum bungeanum and dried capsicum until the sauce thickens.

4. Add some oyster sauce and fried dried diaozi fish, stir fry quickly, wrap the sauce evenly, sprinkle with white sesame seeds and sesame oil and serve.

Spiced crisp fish

Ingredients: crucian carp, ginger, garlic, red pepper, spiced powder.

Practice: 1. Clean crucian carp, and control the water on the fish; Slice ginger and garlic.

2. Put more oil in the pot, and fry the crucian carp until it is crisp when the oil temperature is 70% hot.

3. Leave the remaining oil in the pot and stir-fry the ginger and garlic, add the red pepper until it is cut off, stir-fry the fried crispy fish, add the right amount of salt and spiced powder and mix well.

Sauteed cuttlefish

Ingredients: cuttlefish 10 strips, 3 peppers, 4 green onions, ginger, millet chili, 2 tablespoons of soybean sauce, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, half a spoon of salt, and half a bowl of clear water.

Practice: 1. Slice the green onion, pepper and millet into horseshoes, and shred the ginger.

2. Put cold water in the pot, bring it to a boil, throw in a few slices of ginger, pour in the pen fish, scald it for a while, and take it out.

3. Pour the oil into the pan, when the heat is 40%, add the onion and ginger to stir-fry the fragrance, add 2 tablespoons of soybean sauce and 1 spoon of oyster sauce, stir-fry over low heat, cook 2 tablespoons of cooking wine, pour in half a bowl of water, 1 spoon of soy sauce and half a spoonful of salt, and add the previously blanched pen fish.

4. Bring to a boil, and add the pepper to break.

Source: family food

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