Dry-burn fish
By VicentaLakin
"Dry-burned fish." We were called white and white, and we bought one in the mountains the previous year. The meat was fine and smelled good. We could not forget it once. Such fish are unusual and can only be touched once in a while. Must eat. Burn it directly, in the simplest way, with garlic and a little bean petal, two kids eating their own pricks, and soon it's gone
Recipe Recommendations
- Qiaobai a
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- bean paste appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- pepper appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Dry-burn fish
1
Blank one, about 700 grams。
2
Scratch the fish, cut the pieces and pick them up with ginger crumbs。
3
Prepare the snacks, the ginger and garlic knives, each of them, the sugar, the salt, the soy sauce。
4
Take a dry plate, pour starch, and put a piece of salted fish on dry powder。
5
The pan pours hot and hot, pours out extra oil and puts on the fish fragrance。
6
Turn it over and fry it。
7
I'll get the fried fish out of the pot, and I'll get the oil, and I'll pour it in。
8
Put on the fryed fish, pour in the juice and the sugar and bean bean bean sauce, burn the fire and burn it。
9
Let's go。Dry-burn fish Make Tips
No matter what pan you use to fry fish, if you want the skin to remain intact, here is a trick: first, pour oil into the pan, heat it up, pour the oil out, and then add fresh oil; this way, the fish skin usually won't break. After adding the fish chunks to the pan, do not rush to flip them; wait until they have set before moving them, so the fish chunks do not easily fall apart. Different cookware requires different amounts of water to cook the fish, so add water or broth according to the situation. I only used liquid seasonings. Braise the fish chunks over low heat slowly, and try to avoid flipping them to keep the chunks intact.