Dry fried partial mouth(gan jian pian kou )

Dry fried partial mouth

Introduction:

"I bought this strange fish some time ago. If I couldn't buy this kind of strange looking fish before, I began to learn how to cook. I was also very interested in special ingredients. At first, I wanted to taste something, but as a result, for a long time, as long as I met a good looking Piankou, I would definitely have two. This kind of fish is very tender, has a lot of meat, and has a small head, so there is little to throw away. And there is no thorn, especially suitable for children to eat. Practice is also more, steamed, fried, stewed into. It seems that not only people can't judge their appearance, but also fish can't judge their appearance. Let's introduce it first. If you know, please go around. Hemibarbus, that is, flounder, is the general name of flatfish in teleost class, including Gobiidae, flounder, sole and tongue sole. The mouth fish's body is flat, and its eyes gradually move to one side of its head and lie flat on the bottom of the sea. "Piankou" and "bimu" are the most prominent descriptions of their bodies. I made two fish at the same time. One of them was fried like this. It was very fragrant. Another did not eat, the second meal, I also ditch a sweet and sour sauce poured on top of the sauce, sweet and sour the same delicious

Production steps:

Step 1: clean up the partial mouth, cut the cross knife on both sides separately, if it can't be cut through, just mark it on the surface.

Step 2: prepare onion, ginger, soy sauce, cooking wine, salt and a little vinegar to make a sauce.

Step 3: pour the sauce on the surface of the fish, marinate for 1 hour, turn the middle over.

Step 4: evenly coat the fish with dry starch.

Step 5: pour a little oil into the pan, heat and add a piece of ginger.

Step 6: fry over medium low heat until golden on the surface.

Materials required:

Partial mouth: 1

Scallion: right amount

Ginger: right amount

Starch: right amount

Note: 1. Pickled fish surface should be evenly stained with dry starch, must be stained with Oh. 2. Before frying in oil, put in a piece of ginger, so as not to touch the bottom of the pot. 3. The fried fish can be eaten directly or poured with sauce.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Jian Pian Kou