Fried fish is not sticky. Just do the following:
First, the water on the fish is fully absorbed with kitchen paper and patted with dry starch;
Second, the hot pot cools the oil, first slide the pot, then wipe it with ginger, then pour the oil and fry the fish normally, and add a little salt to the oil.
Key points for removing fishy smell of fish:
First, when pickling, in addition to using onion ginger, add some pepper and rub it on the fish. The onion ginger should be squeezed out to pickle, and some carved wine should be added;
2. Rinse the salted fish with clear water to remove fishy smell residue;
Third, when frying fish, you can put some spices in the oil first, such as adding some dried tangerine peel, which can also effectively deodorize.
foodstuff
3 yellow croaker, appropriate starch, appropriate braised soy sauce, appropriate oyster sauce, a little sesame oil, a few drops of pepper oil, a piece of ginger, a section of green onion, a small handful of pepper, a little carved wine, an appropriate amount of oil and salt.
Production step
1, prepare raw materials.
2. Clean up the yellow croaker and cut it obliquely with a knife.
4, ginger, green onions, salt, carved wine, pepper, marinate the fish, onion ginger as much as possible to squeeze out the juice, marinate for about two hours.
5. Rinse the pickled yellow croaker slightly, and then use a kitchen paper towel to absorb excess water.
6. pat dry starch on the surface.
7. Pour an appropriate amount of oil into the pot, add dried tangerine peel, and remove it after it is slightly burnt. The purpose of adding dried tangerine peel is to further deodorize the fish.
8. Add croaker and fry on medium and small fire until golden on both sides.
9. Make a bowl of juice in advance, 6 grams of braised soy sauce, 3 grams of oyster sauce, 3 grams of starch, half a bowl of water, a few drops of sesame oil and a few drops of pepper oil, and mix well.
10, pour in the bowl of juice, and simmer over low heat until the soup is thick.