Dried beanfish

By VicentaLakin

Dried beanfish
Another mid-Autumn Festival, the most exciting is the meal of a family at the table. On the table of the family, there is no shortage of food, meat, fish. This dry-dried soyfish, unlike the other fish, has a double taste in its soft skin when it comes to high-temperature oil. Finally, the soy sauce was added, the taste was further raised, and there was a different taste experience. After the high temperature of the fish, even the stings and the bones of the fish become so brittle that they can eat fish without stinging, it must be an indispensable drink at a home meal。

Recipe Recommendations

  • carp art. 1
  • black bean sauce 2 teaspoons
  • Jiang 5 pieces
  • cooking wine 3 teaspoons
  • salt 1/2 teaspoon
  • white pepper 1/2 teaspoon
  • black pepper 1/4 teaspoon

Steps for Dried beanfish

  • Make Dried beanfish step 0
    1
    The carp scrapes the top, pulls out the herring, scratches the belly, washes the body, then rips out the membrane in the belly
  • Make Dried beanfish step 1
    2
    Washing fish, chopping off fish heads, cutting fish bones across the line in half, slashing them in slices, chopping fish bones into bars, putting them in bowls, wine, white pepper powder, ginger tablets, scratching for 20 minutes
  • Make Dried beanfish step 2
    3
    prepare the small milk pot, pour in sufficient quantities of oil and heat
  • Make Dried beanfish step 3
    4
    After 60% of the oil is heated, they are fed into the pickled fish; they are blown to the surface and recovered
  • Make Dried beanfish step 4
    5
    (a) When all of this has been blown up, the fire will be turned into fire and the fish will continue to be dried up to the surface, soaked, fished out, another pot will be made, a small amount of oil will be put in the pot, when it is 60% hot, with soy sauce, fried and salt
  • Make Dried beanfish step 5
    6
    And then you pour the fried fish into the soy sauce and you'll be able to make a pot of it, with black pepper on the surface。

    • Dried beanfish Make Tips

    1. For this dish, I used Laoganma fermented bean paste, which has a low salt content, so I added a small amount of extra salt. If the bean paste is salty enough, you can omit the salt. 2. When frying fish chunks, use a pot with a narrow opening, such as a small saucepan, to save a lot of oil. 3. The marinated fish has cooking wine on its surface; to prevent oil from splattering when you put it in the pot, pat the fish dry with kitchen paper towels first before placing it into the oil. 4. Fry the fish twice: first, use medium heat to fry it until cooked through, and second, use high heat to fry it again until the surface is crispy. 5. After high-temperature deep frying, even the fish bones become crispy, allowing you to eat the fish without spitting out the bones.

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