Peony fish fillet
By VinnieRau
Ingredients: lemon juice,grass carp,cooking wine,ginger,dry starch,scallion,salt
Recipe Recommendations
- grass carp art. 1
- ginger appropriate amount
- scallion appropriate amount
- lemon juice appropriate amount
- dry starch appropriate amount
- salt 1 teaspoon
- cooking wine 2 tablespoons
- salty and fresh
- skills
- an hour
- senior
Steps for Peony fish fillet
1
Remove the scales and kill the grass carp. Pay attention to the gills and the black membrane in the fish's abdomen. They must be completely removed.
2
Remove the heads, tails and gills of the washed grass carp.
3
Start the knife from the fish head and slowly slice the fish along the fish backbone towards the tail.
4
After slicing one side, turn over and slice another piece of fish in the same way.
5
Start with the knife from the direction of the fish's back and gently slice the large thorns on the fish's belly.
6
After removing the fish bones, lift the knife from the tail end of the fish and slice the fish obliquely into fillets.
7
Take it one by one.
8
Put the sliced fish slices into a basin, cut the scallion into sections, cut the ginger into thick slices, and then beat them into the fish.
9
Squeeze in a little lemon, add in a teaspoon of salt to marinate the base.
10
Add 2 tablespoons of cooking wine.
11
Use chopsticks to turn over from the bottom up and gently mix well, marinate for half an hour. (Don't stir in circles or scratch hard with your hands, as this will make the fish glue and become sticky.)
12
First place the dry starch in a filter spoon and sieve it evenly on the chopping board. (Because spraying powder by hand is uneven, it is very convenient)
13
Spread the marinated fish slices.
14
Use a filter spoon to sieve a layer of starch on the surface of the fish fillet again.
15
Calm for a while, and the surface of the fish will become slightly moist. At this time, the starch will stick firmly to the fish fillet.
16
Pour appropriate amount of oil into the pan. When the oil is boiled until 60 to 70%, add the fish slices one by one.
17
Fry the fish until it is 80 ripe, remove and control the oil.
18
Heat the oil in the pan again until it smokes, add in the fish and fry it again until the surface is golden yellow, remove and dry the oil.
19
Place the plate directly on the table, then mix a plate of your favorite sauce, and dip it into it. You can also pour sweet and sour sauce on the "peony fish fillets".