Braised Xiaohe fish
1. Clean the small river fish, pan a little oil, add the small river fish, and fry until both sides are slightly yellow.
2. Take another pot, add a little oil, add onion, ginger, garlic and pepper to stir fry, add green pepper and onion to stir fry until fragrant, add a little vinegar, sugar, oil consumption and soy sauce, add the fried small river fish to the cooking wine, and simmer for about 10 minutes. Take out the pot, and a delicious small river fish has been perfectly completed.
3. Put the pan on the plate, sprinkle with coriander, and a delicious braised small river fish will be served perfectly!
Dry-roasted Xiaohe fish
1, first shred the pepper,
2. Boil the oil in the pot and add the chopped Chili.
3. Add salt and fry until half-cooked.
4. Pour in the fried river fish and stir fry.
5. Transfer in the soy sauce and stir well.
6. Add appropriate amount of water to cook the fish until it is soft.
7, and then transferred to thirteen incense, monosodium glutamate.
Fried river fish
Remove phosphorus, viscera and head from small river fish, drain water, put it into a clean container, add salt, sugar, ginger, garlic, pepper, soy sauce, cooking wine and vinegar, mix well and marinate 1 hour.
In addition, take a bowl, add water to beat the eggs evenly, add flour to beat the batter. The hardness and softness of the batter can be traced as shown above, but it will disappear after a while. Let it stand for later use.
Pickled fish are fished out and put into batter and wrapped in batter.
After heating the pot with oil, pick up the small fish wrapped in batter with chopsticks and put them into the pot one by one, and fry them on low heat.
Fry until golden brown on both sides.