First of all, master the fried fish.
raw material
Ingredients: fresh mandarin fish 1000g seasoning: small amount of black fungus seasoning: salt, chicken essence, ginger foam, Shaoxing wine, soup, tapioca starch, rice vinegar, white pepper and pig fat.
The way of doing things
1. Slaughter the fish, boneless it, chop it up and put it in a bowl. Add salt, chicken essence, Shaoxing wine and cassava starch to desize.
2. Put the wok on the stove fire, add a small amount of pork fat to boil, add ginger foam, add soup to boil, then put the fried fish in the soup for 5 minutes, adjust the taste and add white pepper.
Small technique
Production is very important.
It must be fresh mandarin fish, preferably about1000g.
When cutting fried fish, the size of fried fish should be symmetrical.
Second, the characteristics of sliding fried small fish
raw material
About 300g fresh fish, 30g ginger slices, a small amount of aged vinegar, a small amount of soy sauce, a small amount of salt, a small amount of monosodium glutamate, a small amount of rice wine, 3-4 pepper tips, a small amount of pepper powder, and -4 petals at the top of garlic.
The way of doing things
1. Buy fish marinated with salt, pepper and ginger in the market, preferably fish breast, with tender meat and no thorns.
2. Crush raw garlic, shred ginger, and fully prepare seasonings such as pepper powder.
3. After the pot is hot, put as much oil as possible. After the oil is 7 minutes hot, put the washed fish into the pot. Note: Put the chess pieces into the pot with chopsticks. It is best not to connect the two pieces together. Fry slowly with slow fire until the fish eggs are light yellow. After all the eggs are light yellow, pour in the remaining oil and sprinkle with pepper powder, garlic powder and ginger slices. Add a little rice wine and vinegar and a few drops of soy sauce. Quench a little water, stir quickly, and add a little salt according to salinity.
The fire rolled for 30 seconds. Hot fish pieces came out.
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