In summer, we often feel that we have no appetite, so we often cook porridge and eat it, coupled with some refreshing stir-fry and fried fish, which makes it enjoyable.
Saury is a common food in our family. Although it is an inconspicuous small fish, its fish oil content is quite high. And because it feeds on plankton microorganisms, there is no suspicion of heavy metal accumulation and dioxin pollution. Fish heads and eye sockets rich in fish oil can be eaten together, and the price is very cheap. As long as it is fresh enough, no matter how it is cooked, it will be delicious. Dry frying saury is the easiest way to cook.
Xiangjian Autumn Knife
By RafaelWalsh
Recipe Recommendations
- saury 400 grams
- green and red pepper a little
- cooked sesame a little
- salt a little
- ginger a little
- cooking wine appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Xiangjian Autumn Knife
1
Wash the autumn knife and evenly draw the oblique knife.
2
Add salt, cooking wine, wipe well and marinate for half an hour.
3
Heat the pan first, then heat the oil, and then add shredded ginger.
4
After the shredded ginger is fried until slightly yellow, add the marinated autumn knife.
5
Fry one side until golden brown, turn over and fry.
6
After frying both sides until golden brown and done well, sprinkle in a little green and red pepper, add in some cooking wine, and finally sprinkle with sesame seeds to serve.Xiangjian Autumn Knife Make Tips
Psalmist: 1: Before frying, be sure to heat the pan and then heat the oil, so that it will not stick to the pan easily. 2: Shred ginger. In this way, it will be like a net on the bottom of the pot, and the fish will not stick to the pan. If it is ginger slices, it will be useless to spread them all over, because then you can't fry the fish. 3: When frying fish, the oil temperature should be higher before putting the fish in. 4: After the fish is put into the oil pan, a layer of meringue will be immediately covered, so don't stir it when you go down. After frying for a while, gently shake the pan and the fish will slide on its own. 5: Put them in one piece, not all of them should be poured, and not too many pieces at a time, because too much will cause the oil temperature to drop rapidly and the fish skin will not be crispy. 6: It is best to drain the water after the fish is washed, or suck it with kitchen paper, and then pickle it.