Fish fillets in dry pan(gan guo yu pian )

Fish fillets in dry pan

Introduction:

"The new year is coming. I've made a dish for the occasion in a hurry. It's totally self-made. It's delicious. It's recommended on a special day. The secret revealing tips without reservation can be regarded as a new year's gift for cooks and cooks. I wish you all a happy new year and good luck in the coming year. Because the family can not eat too spicy, so the seasoning is very mild, spicy friends can add a lot of pepper, a lot of pepper. The taste of this dish is heavy. The surface of the fish is a little crispy, and the meat inside is smooth and tender. If you put it on the iron plate, you can call it fish fillets on the iron plate. If you put it on the dry pot, you can call it fish fillets on the dry pot. If you have a solid alcohol stove at home, you can put the dry pot on the stove and heat it while eating. Even the banquet guests can absolutely hold it. "

Production steps:

Step 1: remove the scales and black film from the middle part of grass carp, wash it, cut off the big bones and pieces into slightly thick pieces, and use kitchen paper to absorb the water on the surface of the fish

Step 2: wash potatoes and cut into thick strips

Step 3: pour a little oil into the pan and fry the potato chips until they are ripe. The surface is yellowish. Sprinkle with seasoning a and simmer until they are cooked. Pour into the dry pan and set aside

Step 4: put seasoning B in the basin and mix well

Step 5: pour the dried fish fillets into step 4 and make them coated with dry powder

Step 6: pour more oil into the pan and heat it to 70% heat. Pour in the fish fillets and quickly smooth them. Drain the oil and set aside

Step 7: leave a little oil in the pan, pour in seasoning C (except steamed fish, soy sauce and coriander) and stir fry until fragrant

Step 8: pour fish fillets into step 7, turn well, drop a few drops of steamed fish soy sauce, sprinkle with coriander, and spread on potato chips

Materials required:

Grass carp middle: 500g

Potato: the bigger one

Coriander: moderate

Note: Tips: 1, this dish of fish can not be cut too thin, slightly thicker than the fish do sauerkraut. 2. Tip 1: use kitchen paper to dry fish fillets as much as possible, which helps keep fish fresh and tender. Draw inferences from one instance, the same method can be used in fried shrimp, fried shrimp crisp and tender, the volume does not shrink. 3. Tip 2: fish fillets should be wrapped with flour and fried, not wrapped well in advance. If the raw flour is moist, the fish fillets are easy to stick to the edge. When frying, one is not easy to fry, which affects the taste; the other is easy to fry the fish. 4. The oil of fried fish fillets should be a little more, the oil temperature is about 60% or 70%, and it can be quickly cooked to ensure that the outer layer of fish fillets is a little crispy, and the inner taste is smooth and tender. 5. Seasoning C uses the bottom material of qinma hot pot. It's not for advertising. I've tried several kinds of seasoning. I think qinma's flavor is the most suitable for stir frying. Other bottom materials of hot pot have strong butter flavor. 6. I suggest that you sprinkle some sesame and peanuts when the dish is out of the pot. The taste will be richer. I haven't done it here. If you are interested, you can try it.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gan Guo Yu Pian