Fried croaker(xiang jian huang hua yu )

Fried croaker

Introduction:

"This pan fried yellow croaker has been improved in both the preparation method and the configuration of seasonings. Traditional method of frying fish: fry the yellow croaker on one side with warm fire, then turn over and fry the other side. Until both sides are golden and the fish is ripe. This dish is fried twice: marinate the fish, and then stick the flour. First, use 50% hot oil to fry on both sides for 8 times. Mature and light yellow. Remove. When the oil temperature rises to 70%, fry the fish on both sides until the skin is crisp, golden and well done. The traditional dip only uses salt and pepper. In terms of dipping materials, a small amount of cumin powder and spicy noodles are added on the basis of traditional pepper and salt. Its characteristics: crisp outside, tender inside, golden yellow, rich mouth feeling. "

Production steps:

Step 1: prepare scallion and ginger slices.

Step 2: remove the gills and scales of yellow croaker, wash the belly, sprinkle a little salt, pepper, cooking wine, scallion and ginger slices, marinate for 5 minutes.

Step 3: marinate the yellow croaker and stick the flour on it.

Step 4: heat the oil in a pan. When it is about 50% hot, add the yellow croaker and fry it on both sides.

Step 5: when the yellow croaker turns light yellow, fish it out.

Step 6: when the oil temperature rises to 70%, fry the yellow croaker on both sides.

Step 7: the yellow croaker turns golden. When it is fully mature, take it out and turn off the fire. Garnish with pepper and cumin powder salt (a little bit), dip.

Materials required:

Small yellow croaker: 300g

Cooking wine: moderate

Salt: right amount

Pepper: right amount

Scallion: right amount

Pepper powder: right amount

Cumin powder: right amount

Spicy noodles: right amount

Flour: right amount

Ginger: right amount

Note: the fish has been salted before frying, and less salt should be put when dipping.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian Huang Hua Yu