Special black carp(mi zhi qing yu kuai )

Special black carp

Introduction:

"The meat of black carp is fat and tender, and the human body needs rich nutrients. Its protein content is higher than that of chicken. It is the top grade of freshwater fish. Making black carp pieces is a reserved dish for me every year after winter, because I can't buy black carp after new year. Put the prepared pieces of black carp into the fresh-keeping box, put them into the freezer of the refrigerator, and take them as you like. You can keep them until the Dragon Boat Festival. "

Production steps:

Step 1: ask the owner to clean up the black carp and chop it into pieces. Sprinkle with salt, pepper and fragrant leaves. Mix well.

Step 2: put the fish pieces into the jar and press them with heavy weight. Marinate them for 5 days and turn them over after 3 days. After marinating, remove the prickly ash and fragrant leaves from the fish pieces.

Step 3: after cleaning the fish, add proper amount of cooking wine, a little flour and corn starch (flour: corn starch = 1:3) and mix well.

Step 4: heat the frying pan over the fire, add soybean oil and heat it to 60-70% heat, then add the fish pieces. Deep fry them over high heat until the oil boils, then turn to medium heat (because the black carp pieces are thick) and deep fry them slowly. Turn them over once in the middle.

Step 5: deep fry the fish until golden, turn down the heat and take out. The rest of the fish are fried in turn.

Step 6: put the dish on the table and have a bite of it. It's salty, fresh, soft and glutinous!

Materials required:

Black carp: more than 4000 grams

Flour: a little

Corn starch: a little

Soybean oil: 500g

Salt: 200g

Zanthoxylum bungeanum: right amount

Fragrant leaves: appropriate amount

Note: the fried black carp can be eaten immediately, and the extra fish can be put into the fresh-keeping box and refrigerator after being cooled. When you want to eat, take out a few pieces, cut a piece of spicy sausage, put it in a bowl, steam it on the fire for 20 minutes, and serve with rice!

Production difficulty: ordinary

Technology: deep fried

Production time: several days

Taste: salty and fresh

Chinese PinYin : Mi Zhi Qing Yu Kuai