Fish is indispensable on the table of every household for New Year's Eve dinner. Today, the fish in this [pickled mustard pickled fish] can be pasted first and then fried to lock in the water of the fish, making the fish taste crispy on the outside and tender on the inside.
Pickled mustard has a special salty and delicious flavor, which is crisp, tender and refreshing. After chopping, add a teaspoon of white sugar and stir fry to stimulate the fresh aroma of pickled mustard. The taste is fragrant and fragrant, and the house is fragrant.
Dried fish with pickled mustard
Recipe Recommendations
- crucian carp 400G
- mustard 100G
- millet pepper 1 piece
- ginger a
- starch 3 scoops
- green onion a little
- water starch half a bowl
- pepper a teaspoon of
- white sugar a teaspoon of
- steamed fish drum juice a spoonful
- salt a teaspoon of
- vegetable oil appropriate amount
- chicken essence a teaspoon of
- salty and fresh
- skills
- half an hour
- senior
Steps for Dried fish with pickled mustard
1
Remove the scales of the crucian carp, remove the swelling, scrape off the black film, clean it, add ginger slices, pepper powder, and salt, rub well, massage for 2 minutes, marinate for 10 minutes.
2
Rinse Fuling pickled mustard with clear water, chop, chop ginger and millet pepper for later use.
3
Place starch and garlic fried bone meal in a bowl, slowly add water, and stir into batter.
4
Remove the ginger slices from the marinated fish, place them in a batter bowl, and evenly coat the fish.
5
Wash the bottom of the pot and heat it, pour in the oil that can fill one side of the fish. After heating, add the fish and fry until both sides are slightly yellow.
6
After the fish is slightly yellow, leave it to stand for a while. When the oil temperature is 80% hot, add in the fish and fry it for another 5 seconds, take it out of the pan and serve on a plate (the re-fried fish tastes crispy).
7
Leave the base oil in the pan, add millet pepper and ginger grains and stir-fry until fragrant.
8
Add the pickled mustard, add 1 teaspoon of white sugar and stir fry for 2 minutes.
9
Add water and starch to boil, simmer over low heat for 2 minutes.
10
Pour in a spoonful of steamed fish drum juice, sprinkle in a small amount of chicken essence to enhance the flavor, stir well and turn off the heat.
11
Pour the boiled mustard juice on the fish, sprinkle with a little chopped green onion and serve.