Spiced Spanish mackerel(wu xiang ba yu )

Spiced Spanish mackerel

Introduction:

"Spanish mackerel has delicate meat, delicious taste, rich nutrition, rich in protein, vitamin A, minerals and other nutrients; Spanish mackerel has the function of Tonifying Qi and relieving cough, and has certain curative effect on weak cough and asthma; it has the functions of refreshing and anti-aging, and regular eating has certain auxiliary curative effect on anemia, premature senility, malnutrition, postpartum weakness and neurasthenia."

Production steps:

Step 1: thaw Spanish mackerel.

Step 2: cut the Spanish mackerel into small pieces, add five spice powder, soy sauce, scallion and salt for 20 minutes.

Step 3: put dry flour in the plate and roll the Spanish mackerel.

Step 4: make Spanish mackerel pieces evenly wrapped with a layer of dry flour.

Step 5: put peanut oil in the pan.

Step 6: heat the oil and put in the Spanish mackerel pieces wrapped with flour.

Step 7: deep fry in a small fire and fish out.

Step 8: spiced Spanish mackerel is OK.

Materials required:

Spanish mackerel: 2

Five spice powder: appropriate amount

Scallion: right amount

Old style: moderate

Salt: right amount

Peanut oil: right amount

Flour: right amount

Note: fried fish wrapped in dry flour can prevent splashing oil, so as to avoid excessive oil inhalation.

Production difficulty: simple

Technology: deep fried

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Wu Xiang Ba Yu