Fried vegetarian fish(xiang jian zhai yu )

Fried vegetarian fish

Introduction:

"I've made a lot of dishes these days, but I don't write them for a long time. I'm ashamed. In fact, time is the same. Sometimes it's more meaningful to write some recipes. Crispy and tender fried fish was a home delicacy when I was a child, but later I was afraid of thorns and trouble, so I ate less and made less. However, my wife liked it, and recently I ate it myself and made all kinds of fried fish. To buy and buy food materials is nothing more than the game that farmers sell spontaneously in the morning market. Turning game into delicious food is also a kind of respect and awe for the game that farmers and fishermen catch at night. Fried fish, of course, is better than fried small fish. Today I bought Zhai fish. It's 10 yuan per kilo. It's lively and lovely. I'll kill all the pieces first and write a recipe, which is worthy of these weak creatures. "

Production steps:

Step 1: introduction to food ingredients: Chai fish, also known as Mugil, is also known as red eyed Mugil, black eyed Mugil or white eyed Mugil. It is generally 0.2-0.4 meters in length. It likes to live near the sea and at the mouth of the sea. It is sold in fish stalls. Buy 6 liang of fresh vegetarian fish, kill them, wash them and drain them.

Step 2: since no other seasonings are added in the frying process, the fish must be salted at least half an hour in advance to taste. The fish must be spread evenly with refined salt, and then salted at least half an hour with shredded ginger and yellow rice wine.

Step 3: before frying, dry the fish body, wipe it with kitchen paper, or dip it with a little dry starch to remove water. I use the latter method.

Step 4: heat the oil in the pan until it's 7. When it's mature, put the fish one by one. Don't turn it over immediately, otherwise it will break the skin. Turn it into a low heat immediately. When the fish is golden, turn it over gently with chopsticks. You can also sprinkle some salt in the oil first, and the skin is not easy to break.

Step 5: if so, turn the pan several times to make the fish heated evenly. Slowly, the burnt smell of the fish came out. At this time, the fish began to be crisp, and there was no need to turn over.

Step 6: when all the fish are golden, crisp and fragrant, you can start the pot.

Step 7: attention: Zhai fish is soft and smooth, but it has many thorns. I have to eat it slowly and carefully, so I'm anxious to eat it. I've been stuck and suffered all night, but it's worth it for this delicious taste.

Materials required:

Zhaiyu: 6 Liang

Yellow rice wine: right amount

Appropriate amount of shredded ginger

Salt: a little

Precautions: 1. Marinate fish with salt, cooking wine and ginger for more than half an hour; 2. Dry the fish before frying; 3. Sprinkle some salt in the pan, and the skin of the fish is not easy to break; 4. Heat the oil for 7 hours, and fry it over low heat; 5. Fry the fish until golden on one side, and then turn it over for several times; 6. Move the frying pan gently to make each fish evenly heated.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xiang Jian Zhai Yu