Red-fried fish
By VicentaLakin
Parents came to stay at home for some time after New Year ' s, and Dad, who ate seafood, ran into fish on sale, bought fish bands that were intended for his family and friends in New Year ' s, but because of the epidemic, they had to freeze up in the fridge, and today, after cleaning up the fridge, the fish had not been finished, the food had recently been a little light, and he was going to make a red-hot fish for his son and old man at night. Many of the people who make red roasted fish tend to fry the fish when they fry it, and while the taste is good, it also affects appetites by looking at a pile of broken fish. In fact, it's simple, when you put it in, don't flip the fish, shake the pot when it feels like it's on the bottom, get the fish out of the pan, then flip the shovel and fry the other side, so the fish won't break, if the rookies suggest a layer of powder for the fish before the fish, and fry the fish in the pan, which is to make sure that it doesn't break easily。
Recipe Recommendations
- hairtail 1000g
- rock sugar 1 handful
- soy sauce 1 spoon
- pickled fish cooking wine 1 spoon
- Braised fish and rice wine 1 spoon
- pickled hairtail salt 1 spoon
- Braised hairtail salt 1 spoon
- onion appropriate amount
- ginger slices appropriate amount
- fuel consumption 1 spoon
- soy sauce 1 spoon
- diced green onion appropriate amount
- dried chili appropriate amount
- water appropriate amount
- sweetening
- stewed
- ten minutes
- simple
Steps for Red-fried fish
1
The fish bought was unfrozen early, the proper amount of water was poured into the bowl, the proper amount of water was poured into the basin by ginger and onions and the proper amount of salt was immersed for 15 to 20 minutes, and the knife was cut into onions and ginger chips. Salt leaching is intended to remove 80 per cent of pesticide residues from onions and ginger, but it is inappropriate to bubble too long, otherwise pesticide residues will run into immersed vegetables, creating white bubbles。
2
The fish bought was unfrozen early, the proper amount of water was poured into the bowl, the proper amount of water was poured into the basin by ginger and onions and the proper amount of salt was immersed for 15 to 20 minutes, and the knife was cut into onions and ginger chips. Salt leaching is intended to remove 80 per cent of pesticide residues from onions and ginger, but it is inappropriate to bubble too long, otherwise pesticide residues will run into immersed vegetables, creating white bubbles。
3
Plugged ginger blades, a spoonful of wine, a spoon of salt to melt the salt for half an hour, to give the fish a preliminary taste。
4
Put the proper amount of oil in the pot, put it in the pickled fish, and get caught in the fire until it's shaped. On the other side, until the two-faced gold and yellow sprouts are released into the fish, do not immediately flip the fish, and when the bottom feels like it, shake the pot for about 30 seconds to one minute to get the fish out of the pot, and then flip one of the shovels and fry the other side, so that none of the fish will break, if the freshman suggests that the fish should be covered with a layer of powder before the fish is cooked, and then fry it, which is a guarantee that the fish will not break easily during the course。
5
Once again, it pours into the proper amount of oil, and when a piece of ice cream melts, it drops into the cut onion and chili, respectively, and pours into the roasted fish。
6
The well-made fish-carrying pot pours water in the right amount of water, the amount of water goes through the fish, the amount of water goes over the fish, the amount of water goes over an old spoon, a spoonful of wine, a spoonful of porridge grafts, and a spoon of porridge grafts, and then a spoon of salt graft grafts, and then it goes on。
7
The well-made fish-carrying pot pours water in the right amount of water, the amount of water goes through the fish, the amount of water goes over the fish, the amount of water goes over an old spoon, a spoonful of wine, a spoonful of porridge grafts, and a spoon of porridge grafts, and then a spoon of salt graft grafts, and then it goes on。Red-fried fish Make Tips
1: Salt immersion is intended to remove 80% of pesticide residues from onions and ginger, but it should not be too long, otherwise pesticide residues will run into immersed vegetables, creating white bubbles. #2: If you don't like spicy, you don't need chili. 3: At the time of frying the fish with a small fire and waiting for the bottom to feel similar to it, it would be 30 seconds to one minute to shake the pot so that the fish can naturally get out of the pot and then turn over with a shovel and fry the other side, so that none of the fish will break, if the newer suggests a layer of powder to the fish before the fish fry, and then fry it, which is to make sure that the fish will not break easily during the frying。