Peony Fish Fillet
1.
Clean the herring and wipe off the water.
2.
Chop the fish head and tail.
3.
Follow the fish bones and slice the fish.
4.
Then put the bone slices on the fish belly.
5.
Then start the knife from the tail and fillet the fish.
6.
All good fillets.
7.
Add scallions and ginger and pat.
8.
Add 2/3 teaspoon of refined salt.
9.
Add 2 teaspoons of cooking wine.
10.
Mix gently with chopsticks. Marinate for half an hour.
11.
When marinating fish fillets, the potatoes can be peeled and steamed, then mashed, add an appropriate amount of salad dressing, mix well, and lay it out in a round shape.
12.
Sift cornstarch on the cutting board.
13.
Place the fish fillets. Sift cornstarch again.
14.
You can let it sit for a while to let the starch stick evenly. Or tap it with a rolling pin to make the fish firmer.
15.
Put rapeseed oil in the pot and heat it until it is ripe. Add the fish fillets one by one.
16.
When the fry is eighth mature, pick it up again. Bring the oil to the boil, then return to the pan and fry until golden brown to pick up the oil control.
17.
Lay out.
18.
Just serve it with your favorite salad dressing.
Tips:
1. When slicing fish, you can let the fish seller separate the large bones and then slice the fish by themselves.
2. When slicing fish, put a towel under the cutting board to prevent the cutting board from sliding.
3. The fish weighs four catties, and half of it can be used as two flowers.
4. The sauce is free.
5. Deep-fried with rapeseed is more fragrant and the color is also beautiful.
