Fried LINGJI fish(xiang jian ling ji yu )

Fried LINGJI fish

Introduction:

"I bought two catties of ringgit yesterday. I still don't know the scientific name of ringgit. I checked it on the Internet several times, but I didn't get any results. LINGJI fish is small and spiny. It's not suitable for stewing. It can only be fried or fried. Many people are reluctant to do it, so it's hard for it to be elegant. If you go to a restaurant to eat seafood, you can't see LINGJI fish. You can only find it in the morning market and roadside barbecue. The fried ringgit is fragrant and crisp, which makes you want to eat it. Now our whole family loves it. When we smell the taste of fried fish, we always shout fragrant. I can't forget my fried fish, ha ha. "

Production steps:

Step 1: eviscerate the fish, wash and marinate for a while with proper amount of salt.

Step 2: heat the pan, add a little oil, add ginger and pepper, heat the oil and add fish.

Step 3: fry the fish in high heat. Don't turn it over. Be sure to wait until one side of the fish is yellow, and then turn the other side when it is dry.

Step 4: Fry one side and turn over.

Step 5: cut yellow on the other side.

Step 6: repeat twice.

Step 7: the fish are all golden. You can get out of the pot.

Step 8: finished product drawing

Materials required:

Ringgit: 500g

Oil: right amount

Ginger: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Note: don't put too much oil, LINGJI fish fried for a while itself will be out of oil, must wait until the oil is hot and then put the fish, otherwise it is easy to stick to the pot, don't worry, turn the fish first, wait for one side to fry, then turn the other side.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian Ling Ji Yu