Crispy Spicy Sea Bass
1.
After the perch is processed, rinse it clean, dry the surface water and perform the knife processing as shown in the figure, so that the head, meat, bone, and tail are completely separated
2.
Put the fish cubes in a bowl, add a little salt, chicken powder, light soy sauce, pepper, ginger, and marinate for 15 minutes
3.
Chop ginger, dry chili and scallion into small pieces separately
4.
Remove the ginger shreds from the marinated fish, then add two spoons of flour to mix well
5.
Heat the oil in the pot and put the fish pieces in the deep fry to set the shape, then remove it and let it cool for a while, then re-fry in the pot until golden brown, and serve
6.
Deep fry the fish head and tail
7.
Put the fried fish head, fish tail, and fish pieces separately
8.
Add a little oil in another oil pan, add ginger, spring onion, and dried chili to stir fry for a good flavor
9.
After sautéing, push to the side, and stir fry with a tablespoon of deep-fried chili to create a fragrance
10.
Pour in the previously fried fish pieces and stir fry quickly and evenly
11.
Finished picture, use chopsticks to place the fish pieces evenly in the middle of the plate, and put the fish head and tail on the front and back
Tips:
1. The fish pieces should be marinated with ingredients for 15 minutes to remove the fishy smell. Add some ginger and pepper to remove the fishy smell and increase the fragrance.
2. Fry the pieces of fish in the pan for the first time, remove them and let them cool, and then re-fry them until golden brown, so that the fried pieces of fish will have a crispy texture.
3. Finally, the fish should be cooked quickly, otherwise the crispy taste will be lost if it is fried for too long
