Fried and Roasted Fish Pieces
by Liaonan Crab
Favorite
Difficulty
Easy
Time
20m
Serving
2
[Fried and roasted fish cubes] The delicious Mi Ma I learned from my friends loves to eat and cook, but when born in the mainland, some things are not made since childhood. Like Lawei'er, we basically didn't do it in the local area in the early years. Naturally, we didn't know how to do it. Maybe it's very simple, because I haven't touched it since I was a child.
I personally made lamami because of a friend. She always told me that the kippers her mother made were very delicious, so she wanted to learn from her.
So, this year I made my own cured duck legs and cured fish, let alone, they are really delicious.
The marinating process of the cured fish was not filmed, so let's dictate it all at once.
The fish you will buy home can be grass carp, silver carp or pomfret, and kill it directly without removing the scales. It is best to cut it open from the back. Do not rinse it with water. Wipe the blood off with a clean cloth. Add salt, pepper powder and pepper to the pan and stir-fry, rub the fried salt on the fish. Put it in a basin and marinate the weight for three days. You need to turn it in the middle. If there is any water from the marinade, don't discard it. After three days, put the marinated fish in the shade to air dry. Soak and wash the scales in advance when you eat. You can steam, fry, or grill according to your favorite method. Cut it from the back of the fish because the back of the fish is thick, which makes it easier to marinate. Not washing with water is to prevent raw water from spoiling the fish. Without removing the scales, the fish skin is not hard and tastes better. The ratio of salt is about 10 catties of fish and 1.5 catties of salt. The amount of spice is enough. If you like peppers, you can put some chili powder. When rubbing the fish, use as much salt as possible from the meat of the ingredients. It can be rubbed in several times, and it is easier to rub in after the fish is marinated in the water.
A total of two were marinated, and this one was eaten twice, and they were all cooked in a method of frying first and then burning. "
I personally made lamami because of a friend. She always told me that the kippers her mother made were very delicious, so she wanted to learn from her.
So, this year I made my own cured duck legs and cured fish, let alone, they are really delicious.
The marinating process of the cured fish was not filmed, so let's dictate it all at once.
The fish you will buy home can be grass carp, silver carp or pomfret, and kill it directly without removing the scales. It is best to cut it open from the back. Do not rinse it with water. Wipe the blood off with a clean cloth. Add salt, pepper powder and pepper to the pan and stir-fry, rub the fried salt on the fish. Put it in a basin and marinate the weight for three days. You need to turn it in the middle. If there is any water from the marinade, don't discard it. After three days, put the marinated fish in the shade to air dry. Soak and wash the scales in advance when you eat. You can steam, fry, or grill according to your favorite method. Cut it from the back of the fish because the back of the fish is thick, which makes it easier to marinate. Not washing with water is to prevent raw water from spoiling the fish. Without removing the scales, the fish skin is not hard and tastes better. The ratio of salt is about 10 catties of fish and 1.5 catties of salt. The amount of spice is enough. If you like peppers, you can put some chili powder. When rubbing the fish, use as much salt as possible from the meat of the ingredients. It can be rubbed in several times, and it is easier to rub in after the fish is marinated in the water.
A total of two were marinated, and this one was eaten twice, and they were all cooked in a method of frying first and then burning. "
