Recipe: Fish explosion

Home Cooking Recipe: Fish explosion

Notes:

- 3 key to make crispy, delicious, salty and sweet banquet hard dishes When we are in Chinese New Year, some people will definitely buy fried fish as a banquet dish. Some of them are made by their own home. The fish exploding looks very ugly, but the entrance is crispy and slightly sweet. Whether it is drinking or snacking, it is quite delicious. Regardless of the size of the noodle restaurant in the Jiaxing area, there will be a kind of face called “explosive fish noodles”. Putting the prepared fish in the noodles, the fish explode the noodles and bite it down. It is really delicious.    This time, it is made from the fish of Baotou fish. It can also be used with herring and grass.

Ingredients:

Steps:

  1. Home Cooking Recipe: Key point 1: pickling

    Key point 1: pickling

  2. Home Cooking Recipe: Cut the fish into fish fillets of about 1 to 1.5 cm. After cutting them, put a spoonful of soy sauce. A spoonful of soy sauce, star anise, cinnamon, white sugar, Shaoxing wine, pepper, ginger. According to the amount of fish, a sauce suitable for personal taste is prepared. Marinate the fish in the sauce for half an hour, remove and place on the shelf or drain the sauce on the steamer for 4 to 5 hours. (The marinated fish fillet can be colored, not too salty.

    Cut the fish into fish fillets of about 1 to 1.5 cm. After cutting them, put a spoonful of soy sauce. A spoonful of soy sauce, star anise, cinnamon, white sugar, Shaoxing wine, pepper, ginger. According to the amount of fish, a sauce suitable for personal taste is prepared. Marinate the fish in the sauce for half an hour, remove and place on the shelf or drain the sauce on the steamer for 4 to 5 hours. (The marinated fish fillet can be colored, not too salty.

  3. Home Cooking Recipe: Key point two: fried

    Key point two: fried

  4. After 5 hours of fish fillet, pour oil into the pot, fry in medium heat, and turn the surface after golden setting. Do not fry, adjust the firepower according to the color of the fish, and make a small fire in the whole process. The first time the fried fish is golden brown. After the fish is removed, repeat this step and fry until brown. The second time it was fried, the water in the fish was further fried.

  5. The first time is golden yellow, the second time is brown red

  6. The fish fried in the second time, the color is deep outside, the fish inside is still white, and the freshly fried fish is delicious and eaten directly. I stole a piece.

  7. Key point three: stains

  8. Add a little water to the pot, add a spoonful of soy sauce, a spoonful of white sugar, a few dried chilies, star anise, cinnamon, cooking wine, heat, and cook into soy sauce. Add the fried fish and cook for 2 to 3 minutes on low heat.

Tips:

Soy sauce can be prepared according to personal preference. Our taste is sweet, but not as sweet as in Jiangsu.


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