Fried fish(xiang jian long li yu )

Fried fish

Introduction:

"I've eaten a few times in Western food. The meat is very tender, and there's no bone spur. When I went home for 100 degrees, it turned out to be the" hot tap fish "my mother made when I was a child. When I visited the supermarket on weekends, I saw this kind of fish in the freezer and bought it immediately."

Production steps:

Step 1: the supermarket to buy ready-made dragon fish

Step 2: wash, cut into pieces, add salt and cooking wine to marinate

Step 3: coat with starch to make the meat not easy to age

Step 4: wrap the egg

Step 5: wrap in bread crumbs

Step 6: adjust the air frying pan to 200 ℃ and preheat it for 5 minutes. When preheat, coat the fish with olive oil

Step 7: put the fish in the pot and set the cooking time for 15 minutes

Step 8: after 5 minutes, take out the pot, turn over the fish and continue

Step 9: same as the previous step, the color of the fish is darker than the previous one

Step 10: when it's time to cook, take it out and put it on a plate. The color is golden

Step 11: according to your own taste, you can dip in spicy soy sauce, or sprinkle some salt and pepper powder

Materials required:

Dragon fish: moderate

Starch: right amount

Egg liquid: right amount

Bread bran: right amount

Olive oil: right amount

Salt: right amount

Cooking wine: moderate

Note: Bread bran does not need to be wrapped very thick. If you don't like bread bran, you can also use bread flour instead

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original

Chinese PinYin : Xiang Jian Long Li Yu