Fried fish in Cantonese style(yue cai xiang jian zhui yu )

Fried fish in Cantonese style

Introduction:

"The meat of trypan fish is very tender and has few spines, so it will be more fragrant and delicious to fry it. It is a good choice to fry it until both sides are burnt yellow with rice and porridge. This dish is crisp and delicious, and the meat is delicate. "

Production steps:

Step 1: slice the fish 45 ° after cleaning.

Step 2: cut ginger and garlic and set aside.

Step 3: put the hot oil in the pot and spread the fish in the pot.

Step 4: fry in high heat for 20-30 seconds, then turn over in low heat for 2 minutes.

Step 5: fry the other side in the same way, then add a spoonful of salt.

Step 6: add appropriate amount of soy sauce.

Step 7: Sprinkle with garlic and ginger.

Step 8: Fry slowly over low heat until both sides are golden.

Materials required:

Cone fish: 300g

Ginger: 1 yuan

Garlic: 3

Salt: 1 teaspoon

Soy sauce: right amount

Note: 1. The purpose of frying is to make the protein of fish solidify quickly. It's not so easy to rot, but the time is not too long. 2. Salt can be sprinkled on the fish after cleaning the fish, or it can be fried in the back and then put in. 3. Ginger, garlic and soy sauce should be put until the fish is almost ripe, otherwise the fish is not ripe, and the soy sauce will be burnt easily.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Yue Cai Xiang Jian Zhui Yu