Dried fish
By VicentaLakin
It's delicious。
Recipe Recommendations
- small pomfret 320g
- ginger powder appropriate amount
- white pepper appropriate amount
- salt 2 grams
- corn starch appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Dried fish
1
The minnows cut their tails and removed their internal organs and the black membranes in their stomachs. Clean up and control the moisture. Put a knife on the fish, but don't cross it。
2
the 10 fish weighs a total of 320 grams and adds a suitable amount of white pepper and ginger powder, 2g salt and a spoonful of wine for 15 minutes。
3
The salted fish drain surface moisture with kitchen paper。
4
A thin line of corn starch per fish。
5
The boiler drops into the right amount of oil, drops into the minnow at about 60% of the heat, keeps it warm when the fish explodes, doesn't flip it in the pot, and then flips when the bubbles in the pot are less。
6
Dried fish have to eat the crumbs, so they have to blow again. The oil temperature rises to 70% heat, blowing up for about 30 seconds, and the surface is sorely golden。
7
When you get out of the pot, you'll be able to put some fine pepper powder on your face。