Noodles Tow Nine Belly Fish

Name: Noodles Tow Nine Belly Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Nine belly fish; Some Flour; 1 egg; Some Corn flour; Some shallot; Some ginger; Some Cooking Wine; Some salt

by Xiao Geng's mother

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Nine-belly fish is also called dragon head fish. It is rich in nutrients, tender and rich in calcium, so it’s good to eat more. It’s not easy to make noodle-belly fish, because the fish is very tender, and it’s not easy to fry. There is a little scum left after melting. The fried fish is crispy on the outside and tender on the inside. It is really tender, just like a sip of neng tofu. The fish bones are also very soft and delicious. "

Ingredients

500g Nine Belly Fish
Some Flour
1 Egg
Some Corn Flour
Some Shallot
Some Ginger
Some Cooking Wine
Some Salt

Noodles Tow Nine Belly Fish

1. 1. Prepare the raw materials.

2. The fish is cleaned first, add green onions, ginger, cooking wine, salt, and marinate for a quarter of an hour.

3. Add flour and cornstarch at a ratio of 1:1, add eggs, chopped green onion, salt, and water.

4. Stir it into a batter, the batter should be thicker.

5. Wash the marinated nine-belly fish, add the cooking wine, and mix well with salt.

6. Roll in the batter again.

7. Fry in a frying pan over medium heat.

8. The golden yellow surface is fished out.

9. Just re-fry it before eating it.

Tips:
1. The batter for fried fish needs to be slightly thicker to cover the body of the fish, and the oil for fried fish needs to be more so that it can spread over the body of the fish.
2. When frying the fish, the oil temperature should be higher, so that the batter on the surface of the fish can be shaped quickly after the fish is in the pan. The fish pieces must be turned over when the fish is completely fried, otherwise it will easily break.