Dry fried yellow croaker(gan jian huang hua yu )

Dry fried yellow croaker

Introduction:

"The yellow croaker is recognized by the eaters for its smooth and nourishing meat. But I always feel that the fish in the deep sea is very fishy, and I don't eat much fresh fish. We are very far away from the sea. Seafood fish are very expensive. Sometimes there are still stale fish to buy. Unless you go to the cold storage, the less you can buy, the more expensive. They are mainly wholesale. This yellow croaker also eats more. It belongs to the common fish. It's bought in large supermarkets. Generally, it's packed in bags. If you want to choose, there's no room. Yellow croaker has the effects of harmonizing stomach and stopping bleeding, tonifying kidney and deficiency, strengthening spleen and stomach, tranquilizing mind and stopping dysentery, replenishing qi and essence, and has good curative effect on anemia, insomnia, dizziness, anorexia and postpartum body deficiency of women. "

Production steps:

Step 1: wash onion and ginger, shred and slice

Step 2: clean the fish and cut it on both sides

Step 3: coat the yellow croaker with cooking wine and salt

Step 4: put shredded scallion and ginger on the belly of the fish and marinate for 30 minutes to remove the fishy smell

Step 5: pickled yellow croaker with kitchen oil absorption paper to absorb excess water

Step 6: take some more starch

Step 7: cool the oil in a hot pan, add scallion and ginger, add yellow croaker, fry until hard and yellow on one side

Step 8: turn over and continue to fry on the other side until both sides are golden. Sprinkle with salt and pepper, set the plate and sprinkle with coriander powder (sprinkle with cumin if you like).

Materials required:

Yellow croaker: moderate

Vegetable oil: right amount

Salt: right amount

Cooking wine: moderate

Scallion: right amount

Starch: right amount

Salt and pepper: right amount

Coriander: moderate

Ginger: right amount

Note: when frying fish, one side of the pan is hard and discolored, and then turn over the other side. Otherwise, the fish will be broken by turning over. When frying fish, heat the pan to cool the oil, that is, the pan must be very hot to add oil. The oil can't be too hot. Turn over the oil repeatedly and fry it in low heat until it's golden on both sides

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: fish flavor

Chinese PinYin : Gan Jian Huang Hua Yu