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Recipe: A simple way to illustrate the "fried fish ~ taste and not broken skin"

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Recipe: A simple way to illustrate the "fried fish ~ taste and not broken skin"

Home Cooking Recipe: A simple way to illustrate the

Notes:

Many people feel pressure on fried fish, for fear that it will cause sticking or broken skin, which will seriously affect the mood. If you are troubled by this, you may wish to refer to this spectrum to help you solve the problem.

Ingredients:

Fish tail
Salt 2g
Black pepper 1g
Huadiao Wine / Cooking Wine 10g
Corn starch 3~5g

Steps:

To fry the whole fish, be sure not to choose fish that are too thick or too large. So this time I chose 'black carp'. Wash the fish, remove the scales and viscera, and then put a number of knives on both sides of the fish with a spacing of about 1 cm. This will easily absorb the taste when marinated, and it will be easier to ripen when fried.
Put in the container, sprinkle about 1g of salt and 0.5g of black pepper on each side, 5g of Huadiao wine. Spread it well and spread it by hand. Marinate for 30 minutes and turn over once in the middle.
Remove it after marinating.
Use kitchen paper towels to absorb the moisture from the fish surface.
Both sides + the inside of the belly are all sucked dry.
Spread a thin layer of cornstarch on each side evenly, apply about 2g per side.
After applying the corn starch, let it stand for 1-2 minutes and let the corn starch regain moisture. When it is fried, the corn starch will not fall off.
Pans, woks, non-stick pans, all. If it is not a pan, it does not need to be overheated. If it is a common wok, it will burn to smoke.
Add cooking oil, not too much, you can open the pot. Like this, my oil is about 1 tbsp.
Put the corn starch coated fish.
Cover and turn to medium heat.
Allow about 1 minute to fry and open the lid. Gently shake the pot to make the fish move slightly. At this time, because the corn starch acts, the fish skin has formed a protective layer with the pot, and the fish can be moved by gently shaking.
Cover the lid again, turn to a small fire, and fry until 3 minutes.
Cover the lid and turn it over, then fry it for 3 minutes with medium heat and low heat.
Fried fish, fresh and tender, with gravy. The method of identifying whether a fish is cooked is to insert the thickest part of the fish with chopsticks. If it can penetrate smoothly, it means that it is cooked.