The simplest and quickest fish(zui jian dan zui kuai jie de yu er xiang jian qiu dao )

The simplest and quickest fish

Introduction:

"In summer, I often feel that I have no appetite, so I often cook porridge in my family, and then add some refreshing stir fry and fried fish, which is also delicious. Autumn swordfish is a common food in our family. Although it is a small fish with humble appearance, it has high oil content. And because it feeds on planktonic microorganisms, it is less likely to accumulate heavy metals and cause dioxin pollution. Fish head and eye nest rich in fish oil can be eaten at the same time, and the price is very cheap. As long as it's fresh enough, no matter how it's cooked, it's delicious. Dry fried saury is the easiest way to cook

Production steps:

Step 1: wash the autumn knife, and draw the oblique knife evenly.

Step 2: add salt, cooking wine, wipe well and marinate for half an hour.

Step 3: first heat the pan, then heat the oil, and then add shredded ginger.

Step 4: when the ginger is slightly yellow, put in the pickled autumn knife.

Step 5: Fry one side until golden, then turn over and fry again.

Step 6: fry both sides golden and cooked, sprinkle a little green and red pepper, then add some cooking wine, and finally sprinkle sesame seeds.

Materials required:

Saury: 400g

Green and red pepper: a little

Cooked sesame: a little

Salt: a little

Ginger: a little

Cooking wine: moderate

Note: the heart of the poem phrase: 1: before frying, be sure to heat the pot and then heat the oil, so that it is not easy to stick to the pot. 2: Shredded ginger, this way, spread on the bottom of the pot like a net, also can let the fish not stick to the pot. If it's ginger, it's useless to spread it all over, because you can't fry fish. 3: When frying fish, the oil temperature should be a little higher. 4: Fish into the oil pan, will immediately from a layer of pastry, so just go down do not turn, fry for a while later, gently shake the pot, the fish will slide. 5: One by one, not all of them should be put down, and not too many at a time, because too much will cause the oil temperature to drop rapidly, and the fish skin will not be crisp. 6: It's better to drain the fish after cleaning, or suck it with kitchen paper, and then marinate it.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zui Jian Dan Zui Kuai Jie De Yu Er Xiang Jian Qiu Dao