Want to fry out of the fish outside crispy and tender, and not back to soft, then you must choose the right powder, the flour and starch mixed together is better practice.
Mix the flour and starch together, put a small spoon of flour, starch put three spoons, their ratio is 1:3. Many people like to use only one kind of flour when frying fish, in fact, single flour or single starch, the fish will be fried out of the soft, so we are best to the two kinds of flour according to a certain proportion of mixing together, and then fry the fish, then you will be able to get crispy! The first thing you need to do is to mix the two flours together in a certain ratio and then fry the fish.
Fried fish coated with flour and oil temperature:
Pick out the marinated fish, and then put the fish into the stirred powder, so that the surface of each fish are evenly coated with a layer of powder, not sticking to each other on it, so that the fried fish, each of which will be able to maintain the integrity of the shape.
Pour a little more oil into the pan, when the oil temperature reaches 5-6% heat, put the coated fish into the pan, be sure to shake into the pan, so that each fish are evenly heated, and will not stick into a ball.
Don't turn the fish too quickly after it's in the pan, fry it for a while and then use a slotted spoon to spread it out until it's set, then pull it out. The next step is to re-fry the fish, after re-frying, the surface of the fish will be more golden and crispy. The fish can be served with a sprinkle of salt and pepper.
The practice of stewing sheep bones
Raw materials: white radish, sheep bone.
Ingredients: dried pepper, ginger, pepper, coriander, salt, sugar, c