Special smoked dried fish(te se xun yu gan )

Special smoked dried fish

Introduction:

"It is crisp and fragrant, slightly sour and sweet, with a strong meat flavor. When snacks can eat a lot

Production steps:

Step 1: remove the scales and internal organs from the middle part of the fish and wash them clean. Cut into very thin pieces, the thinner the better, thick belly meat into two pieces.

Step 2: marinate the sliced fish with salt, pepper (preferably white pepper, I used black pepper, the finished product is a little impurity), egg white for 10 minutes.

Step 3: dip the fish fillets with a thin layer of starch, and fry them in oil pan, crisp and golden.

Step 4: pour out all the oil in the pan. Add ketchup, vinegar, sugar, water, boil and cook. The soup is thick and full-bodied.

Step 5: add sesame, fish, turn over and stir together.

Step 6: stir well the fish fillets, then remove and stir them.

Materials required:

Middle part of fish: 2 jin

Egg white: right amount

Starch: right amount

Sesame: right amount

Tomato sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Pepper: right amount

Note: later: 1, fish to cut thin 2, when the oil temperature 60% to 70%, under the fish, one by one dip, a pot do not fry a lot, dip starch on both sides of the fish can be put on top, not very thick. 3. After the fish fillets are thrown into the oil pan, they are fried in a medium high fire until all the fish fillets float up and turn yellowish. Only when the water is out, can the juice be absorbed actively. 4. For the preparation of sauce, please refer to sweet and sour fish. 5. As long as the tools and hands are not stained with water, don't worry about oil splashing.

Production difficulty: ordinary

Process: fumigation

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Te Se Xun Yu Gan