27's Cooking Diary-crispy Fish that is Essential for The Taste of The Year
1.
Prepare ingredients.
2.
Shred the big red pepper, shred the green onion, cut the green onion, pickled pepper, pickled ginger, ginger, and garlic into small pieces and set aside. After the fish is cleaned, cut it across the body of the fish. Do not cut it. Use a moderate amount of salt. Marinate it with cooking wine for about 3 to 4 minutes.
3.
Pour the oil in the hot pan, the oil is about this amount.
4.
During the hot oil period, after the previously salted fish is cleaned with clean water again, add an appropriate amount of salt again, marinate for about 1 minute, then add dry starch, spread evenly, so that the entire fish body is evenly coated Top it with a thin layer of salt and dry starch.
5.
The oil is about 7 minutes old, which is the time to witness the miracle! Everyone pay attention to safety! Be sure to pay attention to safety in this step! Hold the tail of the fish with your hand and face the fish head into the pot. Use a large spoon to scoop up the oil in the pot and start to pour it on the fish.
6.
Keep pouring, until the fish skin starts to be slightly curled, and when it becomes a little hard, put the fish in the pot, and again and again scoop the oil out to pour the body of the fish. The head of the fish should be drenched a little more to avoid the fish. The head is not cooked.
7.
The whole fish is deep-fried until it's beautiful golden brown, then it can be taken out of the pan, drained and set aside.
8.
Part of the oil is left in the pot, then cut into pieces, and pour everything except the green onions into the pot and saute.
9.
After the ingredients in the pot are fragrant, add an appropriate amount of water to make the soup.
10.
After the soup is boiled, add white sugar and black vinegar, and stir-fry evenly.
11.
Simmer for a while, add an appropriate amount of water starch, thicken the thin flour, stir-fry evenly, so that all thin flour and all the ingredients in the pot are fully integrated.
12.
Add green onion, then add appropriate amount of salt and monosodium glutamate, stir-fry evenly, even if the soup is boiled well~
13.
When the broth is almost boiled, put the torn green onion and red pepper shreds evenly on top of the previously fried fish.
14.
Pour the boiled soup evenly on the fish, and the authentic Yibin-flavored crispy fish is complete~
15.
Hmm~ Crispy fish with hot and sour flavor~ I hope everyone likes~~
Tips:
1. The size of the fish depends on the number of people eating it.
2. Both white sugar and black vinegar are used for seasoning, so don't overdo it, or it will steal the taste of other ingredients.
3. Be sure to pay attention to safety when dipping fish! If there are special fish catching tools, or fish hooking tools, that would be even better.
Alright~ Crispy fish is done~~
I wish everyone a good appetite~ see you next time~~
