Fried fish with pepper and salt
Introduction:
"Baifanyu, its scientific name should be amphioxus. It's called baifanyu in Guangdong, Hong Kong and Macao, probably because it appears white after death, ha ha. The whitefish is almost the same as the freshwater whitefish. It's transparent, and it dies on shore, then turns white. There are many ways to make this fish. Fried eggs are OK. I like deep frying. It tastes better. Ha ha. The white rice fish is wrapped with crispy paste, fried and sprinkled with salt and pepper to make it crisp and delicious. "
Production steps:
Step 1: wash and dry the rice fish
Step 2: mix rice flour and flour (ratio: 5:3) with water to make crisp paste
Step 3: add the rice fish to the crispy paste
Step 4: stir and let each fish mix well with the crispy paste
Step 5: add oil to the pan and heat it to 80% heat. Add the fish one by one and fry until golden.
Step 6: after serving, sprinkle with spicy salt.
Materials required:
Rice fish: 100g
Rice noodles: 150g
Flour: 90g
Edible oil: right amount
Spicy Salt: moderate
Note: the crispy paste is made of sticky rice flour and flour, the ratio is 5:3, add water to stir evenly, the viscosity is lifted with chopsticks, can be attached to chopsticks, slowly drip is appropriate. In this way, the mixed crisp paste can still keep crisp even if it is cooled.
Production difficulty: simple
Technology: deep fried
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Jiao Yan Bai Fan Yu
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