Fried fish with crisp fragrance and tender taste(su xiang xian nen de zha pian kou yu )

Fried fish with crisp fragrance and tender taste

Introduction:

"Hemibarbus, that is, flounder, is the general name of flatfish in teleosteichthys class, including Gobiidae, flounder, sole and cynoglossidae. The body of hemistoma is flat, its eyes gradually move to one side of its head and lie on the bottom of the sea. There are many kinds of migraine. This time I use this kind of migraine. We call it long necked fish (or small mouth fish) by the local seaside. Long necked fish is famous in Weihai area, and it is also a well-known specialty in Weihai area. This kind of fish has a long flat side, a length of 20 cm, and a weight of about 200 g. its eyes are large and prominent. Both eyes are on the right side of the head, and its upper eyes are high. It is a living area Relatively fixed species. In China, the Yellow Sea and Bohai Sea are the most abundant, and the East China Sea is sporadic. Rongcheng coastal area is the place where the long necked fish live all the year round. Long necked fish, delicious, pure and natural flavor, not only tender meat, delicious, and less spines, especially suitable for the elderly, children. The common practice of our local people is that the bigger fish is steamed or stewed in sauce, and the smaller fish is dried or fried directly. The fried fish tastes very crisp and tender, and the taste is also very delicious. "

Production steps:

Step 1: main ingredient: 4 migraines

Step 2: by-products: corn starch, eggs

Step 3: wash the fish and put it into a container; add appropriate amount of salt, cooking wine, white vinegar, pepper and soy sauce into the container to remove the fishy smell;

Step 4: after the fish is salted, break the eggs and put the fish into the egg liquid to soak the whole body

Step 5: then wrap the fish with egg liquid with corn starch, and beat off the surplus corn starch by hand

Step 6: when the oil temperature is 70%, fry the fish until it is mature

Materials required:

Migraine: 4

Corn starch: right amount

Eggs: right amount

Salt: right amount

Pepper: right amount

Appropriate amount: white vinegar

Soy sauce: moderate

Cooking wine: moderate

Precautions: 1. The salting time of migraine is 1-2 hours, and it's better to turn it twice in the middle; 2. When wrapping the egg liquid and starch, the whole body must be wrapped, so that the fried mature fish is very tender; 3. The frying time depends on the size of the fish. Generally, the fish should be fried with high oil temperature first, and then turn to low heat to make it mature inside and outside.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Su Xiang Xian Nen De Zha Pian Kou Yu