When I was a child, my mother would make this kind of fried fish pieces every Chinese New Year. The freshly fried fish pieces were crispy outside and tender inside, and they were delicious. Now I occasionally cook it myself when I want to eat it. The fish pieces are very tasty after pickling. This time, they are pickled with garlic. The finished product has a very strong garlic flavor, which is tender outside and memorable.

Autumn is the season that needs tonic, but many people are afraid that a lot of tonic will lead to obesity. They might as well eat some fish, which is low in fat, and the fatty acids in it have been proved to have the effects of lowering blood sugar, protecting the heart and preventing cancer. (put away)

foodstuff

Ingredients

grass carp; BoogieFish

1

garlic

1 head

ingredients

oil

of appropriate amount

salt

of appropriate amount

cooking wine

of appropriate amount

light soy sauce

of appropriate amount

fish sauce/gravy

of appropriate amount

ginger

of appropriate amount

five spice powder

of appropriate amount

Wheat flour

of appropriate amount

(hen's) egg

1 piece

step

1. Clean the fish, remove the head and tail, and cut into large pieces. Prepare ginger and garlic.

2. Use a cooking cup to grind garlic into a paste and shred ginger.

3. Add shredded ginger and garlic to the fish.

4. Add the right amount of salt.

5. Add the right amount of cooking wine.

6. Add appropriate amount of fish sauce.

7. Add a proper amount of soy sauce.

8. Grab the fish pieces evenly, cover them with plastic wrap and marinate them in the refrigerator overnight (turn them over halfway).

9. After the fish is salted, prepare a proper amount of flour and add a little salt.

10. Add a proper amount of spiced powder into the flour and mix well.

1 1. Break up the eggs, take the fish pieces and coat the surface with egg liquid first.

12. Glue another layer of flour.

13. When the oil is heated to 80%, fry the fish pieces in medium heat until the surface is golden.

Tips

1. The black film in the fish belly is a collection layer of all kinds of harmful substances, which should be cleaned with a brush during the pre-treatment.

2. Don't turn the fish pieces when frying, and turn them after the surface is caked.

3. When frying fish, fry it in medium fire. Small fire is easy to cause too long time. After frying, the fish is not tender enough. Too big fire is easy to have too much color outside, but it is not cooked inside.

4. The fish pieces should be crispy when eaten and fried, and they will become soft after being placed.