Swim in South Australia, teach the headline friends to learn the hundred ways of seafood cooking, the second cooking method - dry fried peeled fish.
Peeled fish, scientific name is green fin horse noodle pufferfish, commonly known as Di Zai and Di Po in South Australia (Chaoshan region), known as rubber fish in Shanghai and Fujian and Zhejiang, and known as lard, cobbler fish and bread fish in the north.
Peeling fish is a warm near-demersal fish, mainly distributed in the east, south, yellow and Bohai Seas of China, North Korea and Japan, but also found in South Africa.
This fish is rich in resources, non-toxic, contains protein, vitamins and fats and other nutrients, nutritional value is not worse than other fish, is a cheap and good edible fish.
Peeled fish has a sweet taste and flat nature, and has the effect of stomach digestion, heat and detoxification, and hemostasis.
There are many ways to cook peeled fish, and today we will talk about how to make dry fried peeled fish!
Because the dry fried peeled fish is salty and delicious, crispy and delicious!
First, choose a skinned fish of about 600 grams.
Ingredients: 10 g salt, 10 g MSG, 10 g ginger, 50 g bean sprouts.
method:
1, peel the skin of the fish, clean it, put it on the basket to dry the water control, cut into thin pieces;
2、 Add salt and MSG and marinate for 15 minutes;
3, fry the pan into the oil, add ginger and stir-fry, add the peeled fish pieces, fry the fish pieces on both sides into golden crispy flavor and then put the pan on the plate;
4: Blanch the bean sprouts and sprinkle them on the fried peeled fish pieces, and the dish is complete.