Dry fried saury

Recipe Recommendations

• saury art. 2
• ginger appropriate amount
• salt appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• salt and pepper powder appropriate amount
• spiced powder appropriate amount
• starch appropriate amount
• edible oil appropriate amount
• cooked sesame appropriate amount

• salty and fresh
• fried
• several hours
• ordinary

Steps for Dry fried saury

1

All ingredients are ready.

2

Cut the belly with scissors, remove the internal organs, tear off the gills, wash and drain the water.

3

Spread salt evenly on the surface and inside of the fish.

4

Stuff the shredded ginger into the fish belly, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1/3 teaspoon of salt and pepper powder, and 1/3 teaspoon of five-spice powder and marinate for 1 hour. During this period, the fish body should be turned over to allow it to be evenly absorbed into the marinating material.

5

Wrap the marinated fish evenly with a layer of dry starch for use.

6

Heat the wok and add appropriate amount of cooking oil.

7

Heat to medium heat and fry the fish in the pan.

8

For about 2 minutes, fry until fragrant, use a spatula and chopsticks to turn over and continue frying. During this period, use a spatula to shovel the contact surface between the fish body and the pan, gently lift it up and then put it down to prevent the fish meat from sticking to the pan and pasting the pan.

9

When the fish body is almost fried, hold the handle of the pan with your hand, tilt the pan, and the hot oil flows to the position of the fish head. Slowly fry the fish head until it is done. Use the same method to fry the tail of the fish.

10

After frying the fish, sprinkle with cooked sesame seeds and mix well. Turn off the heat and serve on a plate.

Dry fried saury Make Tips

Recipe Categories

• hot dishes