Dry fried fish(gan shao yu kuai )

Dry fried fish

Introduction:

"[dry fried fish pieces] simply eat fish. When you see this fish in the fresh area of the supermarket, you don't hesitate to buy one. We call it Qiaobai, or qiaozui white fish. We bought one in the mountains the year before last. It's tender and delicious. I can't forget it after eating it once. This kind of fish is not common, only once in a while. You have to eat. Directly burned, with the simplest method, with onion, ginger, garlic and a little bit of Douban, two children eat their own spit thorn, soon no more

Production steps:

Step 1: white one, about 700g.

Step 2: kill the fish, cut it into pieces, add onion and ginger, wine and pepper to marinate.

Step 3: prepare small ingredients, scallion, ginger, garlic, soy sauce, soy sauce, sugar, salt and bean paste.

Step 4: take a dry plate, pour starch on it, and pat the salted fish with dry powder one by one.

Step 5: heat the oil in the pan, pour out the excess oil and fry the fish.

Step 6: turn over and fry again.

Step 7: take the fried fish out of the pot, pour in the oil, pour in the onion, ginger and garlic, and stir fry until fragrant.

Step 8: put on the fried fish, pour in the sauce, sugar and bean paste, bring to a boil over high heat, then turn to low heat and burn through.

Step 9: take out the pot.

Materials required:

Qiao Bai: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Starch: right amount

Soy sauce: moderate

Cooking wine: moderate

Bean paste: right amount

Old style: moderate

Sugar: right amount

Salt: right amount

Pepper: right amount

Note: no matter what kind of pan fried fish, if you want to keep the skin intact, you should have a good idea. First pour oil into the pan, heat the pan, pour out the oil, and then put the oil, so that the skin will not break. Don't rush to turn the pieces of fish after they are put into the pot. Don't move them after they are shaped. The pieces of fish are not easy to scatter. The water needed for cooking fish is different with different pots. Add water or soup according to the situation. I only use water-based seasoning. Cook the fish pieces slowly over low heat. Try not to turn them over to keep them intact.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Shao Yu Kuai