Dry fried autumn knife
Although saury's appearance is very inconspicuous, its fish oil content is quite high. The price is cheap but the taste is delicious. Dry frying is the simplest and most delicious cooking method.
Recipe Recommendations
- saury 4 tones
- red pepper one
- chives 2 pieces
- cooked sesame appropriate amount
- ginger appropriate amount
- salt 2 teaspoons
- cooking wine 2 tablespoons
- spiced powder appropriate amount
- cumin powder appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Dry fried autumn knife
1
Wash the saury fish, cut with a flower knife on both sides, cut into small pieces and place in a container.
2
Add appropriate amount of scallion and ginger.
3
Add 2 teaspoons of salt and 1 teaspoon of cooking wine.
4
Shake evenly and marinate for 2 hours to taste.
5
Heat appropriate amount of oil in the pan, add shredded ginger and fry until golden brown.
6
Lay it down one piece by one and add the pickled saury.
7
Fry until the bottom is golden brown, turn on one side and continue to fry until golden brown.
8
Add 1 tablespoon of cooking wine, shake the pan, and stir evenly.
9
Add the chopped red pepper.
10
Add appropriate amount of five-spice powder, continue to stir the pan, and stir fry for a while.
11
Add chopped green onion, sprinkle with appropriate amount of white sesame seeds, and stir evenly.
12
After taking out of the pan, sprinkle with a little cumin powder.Dry fried autumn knife Make Tips
Poetic Heart: 1: Marinated saury not only will it not be shredded when fried, but also will be golden in color. (It is best to drain the water after the fish is washed, or suck it with kitchen paper, and then pickle it.) 2: Heat the pan and then heat the oil before frying, so that it will not stick to the pan. 3: After the fish is put into the oil pan, a layer of meringue will be immediately covered, so don't stir it when you go down. After frying for a while, gently shake the pan and the fish will slide on its own. 4: Put them one by one, not all of them (because pickled fish will have water), and do not put too much at a time, because too much will cause the oil temperature to drop rapidly and the skin will not be crispy.