Dried fish
By VicentaLakin
Dried fish are faster than red-fried fish and have fewer ingredients, but the taste is not bad, even better. The fragrance of the skin, the fragrance of the fish, and the fragrance of the paprika, if not the fragrance, add to the fragrance of the fish. It's not like we're missing this dry-dried fish. It's so sweet, but simple and popular。
Recipe Recommendations
- hairfish segment 800 grams
- green onions 1 segment
- Jiang 1 block
- salt 3 grams，
- cooking wine a little
- corn starch appropriate amount
- oil appropriate amount
- cumin powder appropriate amount
- chili powder appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Dried fish
1
Fish-band fin cutting, demersal and intraperitoneal membrane; silver on the surface is degenerative, rich in egg phosphorus and unsaturated fatty acid and need not be deliberately scraped。
2
Onions, ginger powder, salt, white pepper powder, wine and wine are mixed into a fish basin, evenly mixed and pickled for 10 minutes。
3
A small plate of corn starch is prepared to fill the fish section with starch and put it in another plate。
4
In the small pots, the proper amount of oil is poured into the oil, the heat of the fire is heated, and two ginger tails are thrown into the pots, and the temperature is right to float quickly。
5
The fish bands covered with starch are put into the oil pan, so there is no turning, and when the fish bands are blown up to the twilight yellow, they are gently flipped and the controlled oil is extracted; each time they are put in too much, about six will be enough, leaving enough room for the flipping。
6
After all the fish bands are blown up, the boiler heats up for 30 seconds, and the fried fish bands are added to the frying pan for 30 seconds, the surface is yellow, the fish bands are hardened, the swings are pulled out, and the powder and pepper powder can be eaten。
7
Dried fish, sweet and sweetDried fish Make Tips
1. A national narrowband fish is suitable for use with fish. Two, blow it up again. 3. Home-based cooking cans so that the rest of the oil can be used up without more than one heating; in addition, fish-borne oils are a little thin, and it is inappropriate to cook or make broccoli, which can be fished and shrimped。