I've been busy for years - fried squid(mang nian le zha ba yu )

I've been busy for years - fried squid

Introduction:

"It's new year's day again. I've been in a hurry these days. Yesterday I just fried a basin of noodle fish, and today I fried fish again. It's a happy New Year's day, but I'm too tired. But I'm also happy to think of a big family gathering together and having dinner on New Year's Eve."

Production steps:

Step 1: thaw the frozen fish at room temperature

Step 2: try to slice the fish as soon as it's easy to cut. Don't wait until it's completely thawed.

Step 3: take out the intestines and stomach of the cut salmon fillets and clean them.

Step 4: pour cooking wine and remove the fishy smell

Step 5: prepare seasoning, slice ginger, peel orange peel.

Step 6: add water to the pot, as long as the amount of water can not exceed the fish, put all the seasonings.

Step 7: add the right amount of salt, depending on your taste.

Step 8: bring to a boil and add soy sauce.

Step 9: put 5 teaspoons of sugar

Step 10: put a small spoon of monosodium glutamate, and then pour the right amount of cooking wine to boil.

Step 11: pour the cooked soup into the basin for use.

Step 12: add oil to the pan and heat it to 80% heat. Add the salmon fillets and fry them.

Step 13: deep fry until golden, take out and pour into the soup, soak for 24 hours and serve.

Materials required:

Frozen Salmon: 6 Jin

Ginger: right amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Soy sauce: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Vinegar: right amount

Orange peel: 1

Note: it's better not to completely thaw and then cut Frozen Salmon, otherwise it won't form. Of course, there is no problem in cutting fresh salmon.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mang Nian Le Zha Ba Yu