Crispy Fried Fish Flower

by 51mole

4.7 (1)

Favorite

5

Difficulty

Normal

Time

24h

Serving

2

A large wild carp from Lake Ulungu is 50 cm long and weighs about 4 jin. The fish is too big to be processed as a whole. To save trouble, it is cut into pieces and marinated, and all are fried. The fried fish pieces can be eaten directly while they are hot, and the rest can be cooked and simmered. This time, I changed from using pepper powder and pickled it with pepper. The key is to secretly add dry red wine (if children know it, I’m afraid I’m not happy). Because I was busy, it was marinated for 24 hours and it was very tasty. The name of the recipe was given by the child because he felt that it tasted like chicken rice in a fast food restaurant. "

Ingredients

Crispy Fried Fish Flower

1. Cut off the tail fin and head of the big carp, and cut the remaining parts into 3cm thick pieces

2. Cut green onion into pieces, shred ginger into shreds, sprinkle with appropriate amount of pepper

3. Add 1 tablespoon of soy sauce, about 100ml of dry red wine, and 30 grams of salt

4. Mix well seasonings, cover and marinate. Usually one hour is almost the same

5. After marinating, pick the fish pieces into another clean basin, and discard the remaining soup

6. Use the excess water of the fish pieces and coat them with dry starch

7. Put more oil on high heat, heat for 7 minutes and fry

8. When the fish cubes float, turn the fire down a bit, so that it will be deep-fried.

9. There are not so many bubbles in the frying pan, indicating that there is not much water. The fish pieces are golden brown and can be fished out

10. Platter

11. Children like to eat it with Yunnan's gouache

12. Wild carp has thick flesh and few spines, and the taste is tender on the outside and tender on the inside. It is delicious

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