Pan-fried Yellow Foot Stand

Name: Pan-fried Yellow Foot Stand
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 Yellow foot stand; Some Chives; Some sea salt; Some Sliced ginger; Some garlic; Some Vegetable oil

by Jiangcheng Chao Dad

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Keep the three secrets in mind, and you will be able to fry a beautiful fish!

There are many "personal methods" for frying fish in the folks. Of course, these methods should be very effective. For example, when you fry, you can sprinkle some salt in the pan, or use ginger slices to wipe the pan when it is hot. That's it!

There are a lot of live food shows, I have carefully observed, but if there is a frying link, usually use the "non-stick pan", so I won't comment on this point. If you really feel that you are not sure to fry a beautiful fish, and you are always worried that the skin will be broken and broken like tofu, then I also recommend that you buy a non-stick pan. If you feel that you have a good talent and super comprehension, you might as well take a look at the following three "Fried Fish Secrets" from Chao Dad. Anyway, the craftsmanship is their own, others can't steal it, ha ha!

Huangjiali, also known as yellowfin sea bream, yellow wall, and red fin, is a common marine fish in the seas of Fujian, Guangdong and Guangxi in my country. Its meat is relatively fragile "garlic meat", so it is required to be "fried" Relatively high, just use it for a demonstration, let's take a look at the technology, haha!

Ingredients

Pan-fried Yellow Foot Stand

1. Frying fish secret one: the fish should be dried

After the fish is slaughtered, the water must be drained as much as possible. This is the first most important step, not to mention other benefits, at least it will not "crush the oil" and hurt yourself during frying.

This yellow foot stand, in order to fry more thoroughly, I also did two treatments: first, the two sides of the fish were crossed with a cross knife, and the depth was about just cut to the fish bone; second, after the knife was cut, Sprinkle some sea salt evenly on both sides and marinate for ten minutes. If there is no sea salt at home, ordinary table salt is fine. Usually this kind of fresh sea fish, no matter how it is cooked, it is recommended not to give too much seasoning.

After pickling, there will be a little water analysis, which is "killed" by the salt, just discard it. In order to ensure that the fish skin is as dry as possible, I gently wiped the water in the belly and skin of the fish with kitchen paper towels. After it was almost dry, I put a paper towel on the plate and placed the fish on it for later use.

2. The second secret of frying fish: the pot should be hot

Many people know the truth of "hot pot and cold oil". this is correct! Specifically, the pot must be hot enough, as far as possible to burn as little smoke as possible, don't be afraid, the pot will not burn, the purpose of this is to let the steam in the pot boil dry.

Many friends frying fish stick to the pan because when they see that there is no water on the surface of the pan, they think it is dry, so they quickly pour the oil and put the fish down. In fact, the water vapor is still in the pan, which will inevitably stick to the pan.

In addition, after the pot is heated enough, the oil should be poured in and shaken quickly, and the fire can be maintained. At this time, the fish can be put into the pot immediately, and the skin of the fish can be "scorched" instantly, which is the formation of "fried outside and tender inside." You can try and see the important technique. Lock this layer of "scorched" skin, then turn to medium-low heat and slowly fry the first side thoroughly, and the second side will be cooked in the same way. This is perfect. By the way, if you are still unsure, it is necessary to pour more oil appropriately.

3. Fried fish secret three: tolerate temperament

Frying fish is not a matter of urgency, you must take your time. When frying the first side, the fish skin instantly "scorches", so in the next step, be sure to reduce the heat in time and fry slowly at medium and low heat to ensure that the meat inside is cooked, otherwise the skin on the outside will be beautiful , There is blood in it, that's not okay. This process will not only test your kung fu, but also your patience. Remember!