Name: The Perfect Fusion of Taste and Taste-fried Spring Fish
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Capelin; 50g Green onions; 1/2 White onion; 25g ginger; 10ml Rice wine; 5ml Soy sauce; 2g salt; 2g Sugar; a little Thirteen incense; 200g Vegetable oil; Some corn starch

The Perfect Fusion of Taste and Taste-fried Spring Fish

by Crazy cooking father

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

In the winter, the weather in Beijing is getting colder. When cycling to and from get off work, it is obvious that the biting cold wind penetrates the clothes, but I have no choice but to change into warmer and thicker cycling clothes to keep out the cold. However, the one-way journey of more than ten kilometers still makes people sweaty every time. The change clothes they carry become heavier as the weather turns cold. They are carried in a backpack and carried back and forth every day, like those carried by a saint. The saint clothing is bulging. It’s just that you can’t follow the owner’s mind like a saint, and quickly automatically disassemble the clothes. Every time you go to the unit, it takes ten minutes to change the sweat-soaked cycling clothes, which is quite troublesome. But for two years of persistence and the ability to unscrupulously produce and taste delicious and high-calorie snack foods, bear it!

During the weekend, my girl is extremely looking forward to it. Of course, in her eyes, in addition to looking forward to having fun, she just wants to eat. Therefore, every Friday, I have to solemnly finalize the meal recipes with the girl for the next two days. She will also tell me what I want to eat, and balance the tastes of the Filipino mother and mother-in-law at home, and screen them one by one. Finalized. This week, Duochunyu has become a dish proposed by the girl, and it is necessary to eat the kind of crispy and crunchy, without soup. It seems that the deep-fried long spring fish made before still left a deep impression on her. Okay, Father Magic Lamp will once again satisfy the little girl’s little wish. Of course, selfishness is also in it. This deep-fried dish The spring fish, dipped in a little salt and pepper, mixed with the crispy texture on the outside and the salty taste on the inside, is definitely a good side dish to go with wine.

The Perfect Fusion of Taste and Taste-fried Spring Fish

1. Frozen capelin fish will melt in the refrigerator overnight, soak in clean water for 1 hour to remove fishy;

The Perfect Fusion of Taste and Taste-fried Spring Fish recipe

2. Wash and drain the water to remove;

3. Add shredded green onion, ginger shreds and onion shreds, as well as appropriate amount of rice wine, light soy sauce, salt, sugar and thirteen spices, mix well, marinate for more than 30 minutes, and stir several times in the middle;

4. Drain the mullet fish, dry the green onion, ginger and onion, and set aside;

5. Put more oil in the pot, add the drained green onion, ginger and onion after heating to 50% heat;

6. Fry the green onion and ginger on a low fire to turn yellow and remove;

7. Place the capelin on a plate with starch, and the surface is evenly covered with starch;

8. When the oil in the pot is 70% to 80% hot, add the starchy spring fish and fry it;

9. After one side is shaped and golden in color, turn it over and fry it;

10. With golden fish on both sides and firm body, remove the oil control and serve on a plate. Use a cooking machine to smash and sift the peppercorns. Mix in fine salt to make salt and pepper for dipping.

Tips:
Dolphinfish only needs to be cleaned and there is no need to clean up the internal organs;
The marinating time can be as long as possible to make the fish full of flavor;
The green onion and ginger inside are fried in a frying pan to increase the flavor of the spring fish;
The oil temperature should not be too low, otherwise the wrapped cornstarch will easily fall off during the frying process;
Don’t use too much oil, as long as half of the fish body is enough. Put a few less at a time to prevent the oil temperature from dropping too fast and affecting the frying effect.