Fried saury with spicy sauce(xiang jian ma la qiu dao yu )

Fried saury with spicy sauce

Introduction:

"It's very hot in Chongqing in summer, so I don't have a good appetite when it's hot. So this summer, our family often cook porridge and eat it with some refreshing fried fish. Autumn swordfish is a common food in our family. Although it is a small fish with humble appearance, it has high oil content. And because it feeds on planktonic microorganisms, it is less likely to accumulate heavy metals and cause dioxin pollution. Fish head and eye nest rich in fish oil can be eaten at the same time, and the price is very cheap. As long as it's fresh enough, no matter how it's cooked, it's delicious. Frying fish is actually very simple. The fish is salted a little, washed and dried. Frying fish in oil under a fierce fire will definitely not stick to the pot. Because the fish protein will solidify immediately when it is exposed to high temperature, we should also pay attention not to react immediately. The fried fish is sweet and delicious. Sprinkle some hot pepper noodles with a few slices of lemon, and bite it off. It's not greasy at all. On the contrary, it feels smooth, fresh and delicious. The body of saury is rich in protein and fatty acids. According to the analysis, saury contains unsaturated fatty acids such as EPA and DHA, which are indispensable to human body. EPA and DHA can inhibit hypertension, myocardial infarction and arteriosclerosis

Production steps:

Step 1: remove gills and belly of saury and wash it

Step 2: shred the ginger

Step 3: add salt, cooking wine and shredded ginger to the washed saury and marinate for half an hour

Step 4: add starch and egg to a large plate, mix well

Step 5: put the fish one by one, shake the basin, let the surface of the fish stick starch

Step 6: put the oil in the pot and heat it over medium high heat. Put your hand on the top of the pot to feel the heat. Put the fish into the pot one by one

Step 7: turn over after one side is golden, and drain oil after two sides are golden

Step 8: prepare chili powder and Zanthoxylum powder and mix well

Step 9: squeeze in the lemon juice, sprinkle in a little pepper powder and chili powder, then out of the pot

Materials required:

Saury: 800g

Pepper powder: right amount

Cooking wine: moderate

Egg: 1

Starch: right amount

Chili powder: appropriate amount

Oil: right amount

Precautions: 1. Before frying, you must heat the pan first and then the oil, so that it is not easy to stick to the pan. 2. When frying fish, the oil temperature should be higher. 3. Fish into the oil pan, will immediately from a layer of pastry, so just go down do not turn, fry for a while later, gently shake the pot, the fish will slide. 4. One by one, not all of them should be put down, and not too many at a time, because too much will cause the oil temperature to drop rapidly, and the fish skin will not be crisp. 5. After cleaning the fish, you'd better drain it, or suck it with kitchen paper, and then marinate it

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang Jian Ma La Qiu Dao Yu