Special smoked dried fish
By JustonKunde
Dry, pine and crispy aroma, slightly sweet and sour taste, and very strong meat aroma. You can eat a lot as snacks.
Recipe Recommendations
- sweet and sour
- smoked
- three-quarters of an hour
- ordinary
Steps for Special smoked dried fish
1
Scaled the middle section of the fish and washed the internal organs. Cut into very thin slices, the thinner the better, and cut thick belly meat into two slices.
2
The cut fish slices are marinated with salt, pepper (preferably white pepper, I used black pepper to make the finished product a little impurities), egg white, and marinate for ten minutes.
3
Dip the fish slices with a thin layer of starch and fry them in an oil pan to crispy and golden brown.
4
Pour out all the oil in the pan. Add ketchup, vinegar, white sugar, and water, bring to a boil, and the sauce is thick and dense.
5
Add sesame seeds and fish slices, turn over and stir together.
6
Stir the evenly stirred fish slices out and stir them up.Special smoked dried fish Make Tips
Next words: 1. Cut the fish slices thin.2. When the oil temperature is 60 to 70%, add the fish slices and dip them one by one. Don't fry them too much in a pot. Just put both sides of the fish slices on top of them when dipped in starch, not too thick. 3. After throwing the fish slices into the oil pan, fry them over medium high heat until all the fish slices float and turn slightly yellow. Only when all the water is removed can the juice be actively absorbed. 4. See sweet and sour fish for the preparation of sauce. 5. When frying things, as long as you make sure that the utensils and hands are not stained with water, don't worry about the oil splashing out.