Dry fried autumn knife - the easiest way to fry fish(gan jian qiu dao zui jian yi de jian yu )

Dry fried autumn knife - the easiest way to fry fish

Introduction:

"Although the appearance of saury is very humble, its oil content is quite high. It's cheap but delicious. Dry frying is the simplest and most delicious way to cook. "

Production steps:

Step 1: wash the saury, cut it into small pieces and put it in the container.

Step 2: add appropriate amount of scallion and ginger.

Step 3: add 2 teaspoons salt and 1 teaspoon cooking wine.

Step 4: shake well and marinate for 2 hours.

Step 5: heat some oil in the pan, add shredded ginger and fry until golden.

Step 6: spread out the salted saury piece by piece.

Step 7: when frying until the bottom is golden, turn it over and continue frying until golden.

Step 8: add a spoonful of cooking wine, shake the pan and shake well.

Step 9: add the chopped red pepper.

Step 10: add appropriate amount of five spice powder, continue to shake the pot, stir fry for a while.

Step 11: add scallion, sprinkle appropriate amount of white sesame, turn and shake evenly.

Step 12: sprinkle a little cumin powder after the pot.

Materials required:

Autumn swordfish: 4 key

Red pepper: 1

Chives: 2

Cooked sesame: right amount

Ginger: moderate

Table salt: 2 teaspoons

Cooking wine: 2 tbsp

Five spice powder: appropriate amount

Cumin powder: right amount

Note: heart phrase: 1: pickled saury, not only fried will not break, and the color of golden. (it's better to drain the fish after cleaning, or suck it with kitchen paper, and then marinate it.) 2: heat the pan before frying, and then heat the oil, so it's not easy to stick to the pan. 3: After a while, the fish will slide into the pan, so don't stir it up. 4: Put them one by one, not all of them should be poured down (because the pickled fish will come out of water), and don't put too much at a time, because too much will cause the oil temperature to drop rapidly, and the fish skin will not be crisp.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gan Jian Qiu Dao Zui Jian Yi De Jian Yu