How to Crisp Fish

One mackerel (or grass carp) (weighing about 2500 grams). 25 grams of ginger, 25 grams of green onion, 15 grams of salt, 3 grams of star anise, 3 grams of fennel, 3 grams of cinnamon, 5 grams of five-spice powder, 50 grams of sugar, 30 grams of soju, 125 grams of shaoxing wine, 25 grams of soy sauce, and 1500 grams of cooked vegetable oil (200 grams of oil consumed).

Features:

Tender outside and inside, fresh and crispy, sweet and salty, rich flavor.

Cuisine:

Zhejiang

Operation:

Fish phosphorus, gills, wash, remove the viscera, blood and water in the abdomen with a clean cloth wiping dry, the split, with a diagonal knife batch cut into 1.6 cm or so of the tile-shaped into the enameled porcelain plate, add 100 grams of wine, 15 grams of salt and soy sauce marinade for about 2 hours after the take out, drying, divided into two to be used. Put 500 grams of water in a pot, 25 grams of wine and green onions, ginger (pat loose), aniseed, cinnamon, sugar, frying with high heat until the juice is sticky, fish out the green onions, ginger, fennel, cinnamon, add the bad soju, remove from the fire, made of marinade to be used. Another pot with a placed on a high flame, under the vegetable oil (used 2 times the best oil), when the oil temperature to ninety percent heat (about 225 ℃), take the fish block 1, one by one under the pot, deep-fried to the outer layer of the crust with a leaky spoon fished out, to be the oil temperature back up to ninety percent heat (about 225 ℃), will be the fish block into the pot, deep-fried to the outer layer of dark brown with a leaky spoon fished out into the marinade, covered with a lid and stewed for about 1 hour to fished, and blanch is also so deep-fried simmering! The blanching is also so fried and stewed, plated that is complete. Serving can be sprinkled with a small amount of five-spice powder.

Or:

Crispy fish

Features: This dish is fresh and crispy, high nutritional value.

Materials: 1500 grams of silver carp.

Seasoning: 2 tablespoons each of soy sauce and cooking wine, 1 teaspoon each of five-spice powder, licorice powder and monosodium glutamate, 0.5 tablespoons each of sugar, vinegar and ginger juice, 2 green onions, 3 tablespoons of water and 500 grams of vegetable oil.

Making:

1, remove the tail of the chub and wash and cut into large pieces.

2, the vegetable oil into the pot, burning 50 percent hot, into the fish pieces, slowly frying with medium heat for 20 minutes, then switch to a small fire frying for 20 minutes, frying until the fish bone crispy fish out.

3, soy sauce, cooking wine, five-spice powder, sugar, vinegar, ginger, monosodium glutamate (MSG), water, licorice powder in a pot to boil the pot, the fried fish into the pot, cover and simmer on low heat for 1 hour, cooled and then removed to plate.