Take the fish, the mother only makes the pan-fried ~ simply put the onion ginger and salt to marinate and fry. In the childhood of lack of material, rare treasures ~ In the mother's cooking style, a little more than a few seasonings, made the fragrant octopus, but also cheers unlimited ~ simple and delicious, I strongly Amway you try ~
Take the fish to remove the fins and the internal organs~ I don't know if anyone eats them. I have thrown them all away. As for the fish scales, some people say that the special nutrition needs to be preserved~ but I think it is the root of the fishy smell, and it is not reserved. After cleaning, drain the water for later use.
Prepare the corresponding marinade ingredients, as shown in the figure plus a little white wine~
All the ingredients are put into the fish~ The orange peel is also torn into small pieces, which will give a better volatile smell~
Pour a few drops of white wine~
Grab the catch! Grab the mix evenly~ Of course you can use chopsticks~ You will have a bigger hand and feel better.
Mix well and put in a food bag to squeeze out the air in the pocket. Throw into the refrigerator and refrigerate overnight~ not so much time? Then at least three hours of pickling - no one will not taste! It’s better not to eat than to eat, isn’t it?
Why put it in the food bag and squeeze out the air? Can't you marinate in a bowl? This seal is good, and the whole refrigerator will not be awkward. And the accessories and fish pieces can better blend the taste! Halfway pockets can be turned over and will be marinated more evenly!
After pickling, pick out the accessories in the fish.
Do not discard the accessories. Maximize the value of use~
Looking for a clean food bag. Put about 50 grams of flour~
Put in the fish, do not put too much at once, otherwise it is not uniform ~ bag inflatable. Come, shake it~ The flour will wrap it on the fish.
Shake off excess dry flour with chopsticks.
Double bottom frying pan, put in oil. A little more than cooking. Then add the used ingredients of the marinated fish ~ medium and small fire to fry ~ pickled fish after the time to dry the water, or this step can only be omitted ~~
The auxiliary material is completely dehydrated, and after fully evaporating the aroma, the oil is squeezed out, and all of his value is exhausted. It can be discarded... Of course, you can keep it. I think the onion ginger and the pepper are less eaten. Good~
After the seasoning is cleaned, use the remaining oil in the pot to fry the fish~ The spice tastes more intense~ Second, because the pot is fried with ginger, the fried fish is not easy to stick to the pot~
When frying the fish, the temperature of the pot is slightly higher and then the fish pieces can be placed. It can be better shaped. After the fish pieces are placed, the pot continues to choose medium and small fires. Slowly fry~ feels shaped and can be colored in the face~
Remember not to constantly flip the fish, the fish is placed in the pot, it will become very soft and fragile first~ then slowly harden the shape~ so don't flip it often, the more it breaks, the more it is fried. Yes~ I like to eat fried for a little longer, it will be more fragrant~ What do you like to eat?
Ok, go out! Is it not difficult? Even if it is cold and cold, there is no smell.
Childhood, is there anyone who can help you remove the corners of the fish and give you the best piece of this? If there is, then you can give ta a fish! More food sharing! You can click on my avatar to view ~