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How to deep-fry fish pieces in a crispy and yellow non-stick pan

Fish pieces should be marinated with shredded ginger, cooking wine, salt, pepper powder and chicken essence for a period of time. Dipped in the yolk, the fish completely absorbed the yolk before dipping in the flour. You can't turn it until the surface of the fish has hardened. The oil temperature should be controlled well. Too high or too low oil temperature will affect the effect of fried fish.

Method 1: heat the pan and pour the oil, and put a small amount of sugar when the oil is hot. When the sugar is yellowish, put the fish in. When you put the second one, there is no need to add sugar. In this way, the fried fish is not sticky to the pan and tastes delicious.

Prepare materials: 500 grams of fish, 2 cups of flour, 2 eggs, right amount of bread crumbs, 1 teaspoon of salt, 1 teaspoon of chili powder, 1 teaspoon of pepper powder, 1 teaspoon of seafood sauce, 1 teaspoon of vegetable oil, cut into pieces of fish; sprinkle pepper, chili powder and salt on both sides of the fish, brush Shanghai fresh sauce with a brush and marinate for 10 minutes.

Add the right amount of peanut oil to the pot, heat until the chopsticks are inserted into the oil and bubble. After reaching the appropriate oil temperature, turn to medium heat and deep-fry the fish skin facing down. Deep-fry the fish skin on the bottom side for three or four minutes and fry it over the other side. Deep-fry until the surface of the fish is golden, and the fish can be removed when the fish is well cooked.

If you want the fish pieces to be crisp and delicious, you can wash and cut the fish into pieces, marinate them with ginger, spring onions, garlic, salt, soy sauce, cooking wine, chicken essence, star anise, cinnamon and other seasonings for 1-2 hours, and then evenly wrap them with rice noodles to make the fish pieces more tasty.

Step 1 cut the body of grass carp into sections, use cooking wine, ginger slices, several sections of green onions, dry starch and marinate in the refrigerator for 20 minutes.

How does the fresh boss fry the flower fish?

1. Dry, then boil with water, according to the method of deep frying: slicing, seasoning, wrapping batter. Keep the oil warm. A famous dish: fried fish. It has been handed down for more than a hundred years.

2. The boss fish chops off the long tail, cuts off the teeth and mouth along the mouth, takes out the internal organs of the boss fish, keeps the fish liver of the boss fish, and removes others. Remove the innards of the boss fish, clean and chop the growing pieces, blanch the boss fish in a boiling water pan, scald the slime off the boss fish, remove and clean them.

3. There is a small amount of urea in the muscle of hole ray, so it is necessary to scald it with boiling water before cooking to remove the smell. Boss fish eating method (practice) braised boss fish main ingredient boss fish 1, auxiliary oil right amount, salt right amount, ginger right amount, chili right amount, soy sauce right amount. Eviscerate, fish gills.

4. For Yao fish, first we need to clean it and remove its internal organs and teeth, then we wash it, chop it into pieces, marinate it with light soy sauce, raw wine and sliced ginger for more than ten minutes, and then cut into garlic and ginger slices. Put the oil into the pan and cook until medium well, then add the garlic.

How to fry the small fish to taste good

1. Put the oil into the pan for 1/3. After the oil is hot, put the small white strips into the pan and deep-fry. Deep-fry until golden on both sides. When frying the reverse side, you can make a few holes in the fish, so that the fish will be more crisp and crisp. Repeat the action until all the fish are fried.

2. First of all, to make small fried fish, be sure to buy fresh strips, the taste of the stale ones is much worse, and then we kill the fresh ones, and the smaller ones don't have to be slaughtered. After slaughtering, we rinse the blood clean inside, then put it in the basin, and begin the most important step of pickling.

3. Cut the long fish, eviscerate, wash and drain. Put it in a basin, add five-spice powder, cooking wine, salt and shallots, stir well and marinate for 30 minutes. (keep the salinity 2 points, finally sprinkle with pepper and salt powder J) mix the spontaneous flour with water to make a batter, the batter should not be too thick.