Fried fish(sheng jian gui yu )

Method of fried fish:

Raw materials for fried fish:

400 grams of fish, 25 grams of eggs, 15 grams of flour. Shaojiu 30g, soy sauce 20g, refined salt 4G, pepper 1.5g, scallion 20g, ginger 15g, Shuidian 25g, sesame oil 15g, Zanthoxylum salt 5g, peanut oil 150g.

Processing steps of fried fish:

Skin and cure the fish. Pat the fish lightly with a knife, and then put knife marks on both sides of the fish. Marinate with Shaoxing wine, soy sauce, refined salt, pepper, onion and ginger for 5 minutes. Add flour, starch, onion powder and salt to the egg to make a paste. Heat the pan over the fire. Heat the oil to 60% heat (about 150 ℃). Fry the fish until golden on both sides and pour out. Heat the original pan, heat sesame oil, fry the scallion until fragrant, add the fried rice fish, sprinkle the pepper salt, turn the pan, take it out and put it on the plate.

The characteristics of fried fish are as follows

Golden color, crisp outside and tender inside, delicious taste, for the autumn delicacies.

Fried fish

Fried fish is a traditional local dish in Jiangsu Province, which belongs to Jiangsu cuisine. Main ingredients: 400 grams of fish. 25g eggs, 15g flour. Shaojiu 30g, soy sauce 20g, refined salt 4G, pepper 1.5g, scallion 20g, ginger 15g, Shuidian 25g, sesame oil 15g, Zanthoxylum salt 5g, peanut oil 150g.

essential information

Fried fish

Jiangsu cuisine

[taste characteristics] it is golden in color, crisp on the outside and tender in the inside, and delicious in taste. It is a delicious food in autumn.

[ingredients] 400 grams of fish, 25 grams of eggs, 15 grams of flour, 30 grams of Shaojiu,

20G soy sauce, 4G refined salt, 1.5g pepper, 20g green onion,

Ginger 15g, water starch 25g, sesame oil 15g, pepper salt 5g,

Peanut oil 150 grams.

Production process

Skin and cure the fish. Pat the fish lightly with a knife, and then put knife marks on both sides of the fish. Marinate with Shaoxing wine, soy sauce, refined salt, pepper, onion and ginger for 5 minutes. Add flour, starch, onion powder and salt to the egg to make a paste. Heat the fish in a pan over a high heat. Heat the oil to 60% heat (about 150 ℃). Fry the fish until golden on both sides. Pour out. Heat the original pan, heat sesame oil, fry the scallion until fragrant, add the fried rice fish, sprinkle the pepper salt, turn the pan, take it out and put it on the plate.

nutritive value

Mandarin fish - scientific name mandarin fish, also known as mandarin fish, perch GUI. It belongs to Perciformes in fish taxonomy. Among them, the growth rate of the plant is the fastest. Osmanthus fragrans is rich and solid in meat, delicious in taste, rich in protein, and has few spines. It can nourish the five zang organs and benefit the spleen

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sheng Jian Gui Yu