1. Wash the saury head and wash, cut off the dorsal fin, clean the black serum in the abdomen, cut into sections and change the knife on both sides, add green onion, ginger, pepper, salt, monosodium glutamate, a small amount of sugar, a spoonful of vinegar, two spoons of cooking wine, mix Marinate for 20 minutes
2. Pour out the excess water after marinating and keep the green onion and ginger.
3. Burn oil in the pot.
4. When the oil is burning, we come to wrap the flour, the saury shakes off the water, dips dry flour on both sides, shake off the excess flour, and set aside.
5. The saury is fried when the oil is just smoked. Don't stir it during the process to avoid breaking the skin. The dry powder will not stick easily.
6. During the fire, pay attention to the color, and take it out when the color is brown after about 5 minutes.
7. Don’t throw away the scallion and ginger left over from the pickled fish. Many people are unwilling to fry the fish because they are afraid that the remaining oil after frying can’t be wasted. Next, teach a method that can effectively reduce the fishiness and make the oil reusable.
8. When frying the second pot, add the fish and then add the scallions and ginger of the marinated fish to fry together.
9. Adding two spoons of vinegar at the same time can effectively remove fishy.
10. The fried fish with scallion and ginger is also fried, and the remaining oil tastes relatively small. It will be no problem to fry heavy-tasting dishes in the future. Use new oil for light dishes.
Tips:Fry things with more oil. If there are more ingredients, you need to separate them for multiple times. If there is not enough oil and all the ingredients are poured in, one problem is that they will stick. The second problem is that the temperature of the oil will be quickly lowered and the frying effect will not be good.
