Crispy fried fish scales(su cui zha yu lin )

Crispy fried fish scales

Introduction:

"I have known for a long time that fish scales are edible and nutritious, but I have never tried them. For its nutrition and efficacy, I will not say more here, I believe you also know that Baidu is not clear about it. This time, I got a big grass carp from my friend. It was at least 10 jin. It was big and clean. I thought it was a waste to lose it, so I decided to stay and have a try. I didn't expect that the effect was beyond my imagination. It was very delicious. My son liked it very much. So it seems that we have to try more. It's not unexpected. Ha ha... "

Production steps:

Step 1: first of all, wash the fish scale thoroughly, and rub it with cooking wine and salt to remove the fishy smell. Drain the water and put it into a basin. Add 2 tablespoons flour, 1 egg, salt, 5-spice powder, pepper, soy sauce or a little oil.

Step 2: first mix well with chopsticks, then put on gloves, mix well with hands, let each piece of fish scale coated with slurry, put into taste.

Step 3: burn the oil in a pan.

Step 4: when the oil is 60% hot, carefully put in the fish scales. The fish scales will roll up after the oil is heated, so you don't have to worry about the lumps. Just move the chopsticks slightly after cooking.

Step 5: deep fry until golden yellow, you can start the pot first.

Step 6: the fried fish scales are crispy. If the taste is good, it's better to eat. Take out a picture, son in a side grab to eat.

Materials required:

Big fish scale: Unlimited

Flour: right amount

Eggs: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Pepper: right amount

Salt: right amount

Soy sauce: moderate

Note: I don't think you can put too much flour. If you put too much flour, it will form a ball. If you can't deep fry the fish scales in the middle, it won't taste good.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Su Cui Zha Yu Lin