Crispy Boss Fish
1.
Rinse the boss fish from the vegetable market and cut them into small pieces.
2.
Put the cut happily into a small basin, pour 2 tablespoons of Vida Mei Zhenpin cooking wine to pickle and remove the fishy.
3.
Add an egg, a pinch of pepper, a tablespoon of sea salt, and 2 tablespoons of June fresh soy sauce.
4.
Put on gloves, grasp and mix evenly, seal with plastic wrap, and marinate in cold storage for at least half a day.
5.
The marinated fish pieces are coated with starch and set aside.
6.
Prepare the frying pan, pour half a pot of vegetable oil to heat, insert a chopstick, and start to make small bubbles to start frying fish.
7.
Gently add the starch-coated fish cubes and fry them on low heat.
8.
After frying for a few minutes, remove the oil.
9.
When all the fish pieces are fried, heat the oil again.
10.
When the oil heats up again, add the fish cubes and fry for 1 to 2 minutes on high fire. Drain the oil again, and our crispy boss fish will be fried.
Tips:
1. Freshly fried fish pieces with salt and pepper, the taste is excellent.
2. The time for marinating and tasting should not be too short, otherwise the fish will be too thick and not tasting at all.
3. The re-exploitation is very important, and the time should not be too long, so as not to explode.
