There are many ways to cook fish. I prefer to make onion ginger red squid. Because my family likes to eat incense, the frying is the most popular, but the frying is occasionally eaten. After all, it is too hot, so I often do red mullet. This dish is quite simple. It is best to add the fish to the sauté and add the onion and ginger wine. The fragrant scent will not get angry, it is very delicious. (Of course, since you want to be red, you can't fry too old, and fry can be fried for a while.) In addition, many cooks say that they won't fry fish, they are afraid of frying, and there are many kitchens that introduce fried fish. The method is very complicated. In fact, most of my friends now use non-stick pans. It is not difficult to fry fish, but there are still many people like me, or the pan is too small or other reasons are to use the common wok, I will By the way, a small tip of fried fish is not broken. This method can also be used to fry water tofu. It is very practical. You may wish to give it a try. It is very simple. Here, take the red tilapia as an example to talk about the practice of onion ginger red squid. Very simple and very tasty.
The wok is hot in the middle of the fire (you can also use a pan, non-stick pan, I mainly use the common wok as an example to introduce the method of frying fish), add the right amount of cooking oil, the fried fish needs a little more oil than usual cooking, then Sprinkle a layer of salt evenly in the pot (note: this is the frying of the fried fish!) The amount of salt depends on the size of your fish. In fact, it is just as uniform as I can. Like a pan, a non-stick pan is not needed.
Dip the tilapia into a knife and drain it (can be dried with kitchen paper, I just washed it for a while) and gently lay it on the salted wok.
Don't move it, simmer for two minutes on a small fire. Because the salt is sprayed, the fish and the pot will have a diaphragm effect. Just like the non-stick pan, don't use a spatula to turn it over. Wait patiently for two minutes and then lift the handle of the wok to tilt the pan, let the oil flow to the fish head for two minutes, then turn the wok to the same method for two minutes. The pan can ignore this step.
Until one side of the fish is fried to a burnt yellow, you can use the chopsticks and the spatula to turn over the fish. Look, my fish has changed the knife (because the fish is thicker, the fish is not thick, you can change the knife) Non-stick, not broken, very beautiful. If you are making fried fish, you can continue to fry for a while. At this time, you can rest assured that the pan will not be broken.
In the same way, the second side is fried to browned. At this time, you can first fish the fried fish first, or you can cut the fish to the side like me, and change the medium to use the oil at the bottom of the pot to scent the ginger. You can add a little salt to the ginger silk (sorry, this step forgets to take a photo), then draw the fish over, pour in two tablespoons of wine, add a small bowl of water, add a spoonful of soy sauce, half Spoon soy sauce, and finally sprinkle the chopped green onion and then simmer it to the juice to close the fire.
Out of the pot, plate, a plate of fragrant green onion ginger red squid can be served on the table, look, no one is not broken, the taste is quite good.
1. Fish should first drain the water. 2. Heat the oil pan. Sprinkle a layer of salt evenly. 3. Slowly fry over low heat. Never use a spatula. 4. Fry the fish with a frying pan because the heat is uneven. Need to slowly turn the bottom of the pot to make the whole fish evenly heated. 5. Note: I use this recipe to fry fish, there is no need to pickle the fish first! ! ! Wash the fish directly and drain the water or use the kitchen paper to absorb the water and put it directly into the salted oil pan. Just follow the recipe and the taste is just good and very tasty. Of course, how much salt to sprinkle depends on the size of the fish, but also according to your own taste, there are maps in the recipe, don't put too much.