Method for frying spicy and hot fish pieces

Method for frying spicy and hot fish pieces

Composition details

Grass carp 1000g oyster sauce 15g soy sauce 20g cooking wine 40g.

Accessory onion 40 g ginger 40 g Chili noodles 20 g seasoning Chili 5 g flour right amount corn starch right amount salt 1 spoon.

The salty and delicious frying process takes 20 minutes, which is simple and difficult.

Method for frying spicy and hot fish pieces

1 grass carp washed and cut into pieces for later use.

2 slices of onion and ginger.

3 Put the onion, ginger, pepper and Chili noodles into the fish pieces, and pour the cooking wine to remove the fishy smell.

4 add soy sauce to color and enhance fragrance.

5 Add oyster sauce to refresh.

6 Add a tablespoon of edible salt.

7 Stir well, cover with plastic wrap and marinate for one hour.

8 Remove the onion and ginger slices from the marinated fish pieces, put them in a clean basin, and add flour and corn starch.

Cover and shake it back and forth a few times to make the fish pieces evenly covered with flour.

10 pot, pour proper amount of cooking oil, and add fish pieces when the oil is 70% hot.

1 1 fry until golden brown, and take out.

skill

When processing fish, cut a knife at the joint between the fish head and the fish body, pat the back of the fish, take out the fishing line, and use cooking wine to remove the fishy smell when pickling, so that the finished product has no fishy smell.

The bigger the fish pieces, the longer the pickling time, the better. The finished product is crisp outside and tender inside, fresh and fragrant!