It should be the cause of the development of the disease, which in turn affects the taste, and the father who likes to eat fish very much always says during this time: The fish you make is getting worse and worse! Always cook in a "weird" way! It is better to cook it directly with water and eat it! Really boiled with water to eat, my father said: The current fish really does not have the taste of the previous "fish". We don't live in a village without pollution, and it's really hard to get "good fish"! Then the only way to try to deal with it is to try a heavier mouth. OK! After trying it, my father liked it very much, a fish can basically be wrapped round, and even the ingredients will be used for bibimbap! This can actually be done with a variety of fish with more meat and less thorns. As long as it's your favorite fish!
By Panda Tiger's Summer
<h2>Royalties</h2>
1 sea bass or bream
Salt to taste
1/2 shallot
Ginger 40 g
1 head of garlic
10 peppercorns
Millet pepper 3 pcs
2 peppers
Qixian red oil watercress one spoonful
1 scoop of old dry mother tempeh
June Fresh. Raw soy sauce in small amounts
<h2>Practice steps</h2>
1, the fish handle the backrest of the place to cut a few knives obliquely, so that the taste is good! Use kitchen paper or a dry rag to dry up excess water from the surface of the fish!
2, the process of frying fish is more complicated. Because if you use an iron pan, it may stick to the pan to the point of shoveling the fish out and throwing it in the trash, and that's what I did. Heat the pan over high heat, then pour in the cooking oil over low heat until the surface of the oil is slightly raised and smoke comes out. Quickly apply the whole body of the fish with your fingers dipped in salt grains. Fire it! Grasp the head and tail and slide into the pan. Jump away quickly to avoid hot oil scalding, haha
3, the first noodles are fried on high heat for 30 seconds, shake the pan back and forth to see if the fish sticks to the pan, you will find where the fish tail will often stick. Tilt the pan on both sides and let the hot oil concentrate on frying the head and tail for 10 seconds. Of course, the length of this time is related to the size of the stove and the fish, as long as you pay attention not to fry the paste. Change to medium heat, fry the tail for 20 seconds, and shake the pan to see if the tail is still stuck to the pan. If it doesn't work, use a spatula to shovel it from the bottom of the tail!
4. If the first side is handled according to the above steps, the second side can be turned over and fried. The second side basically does not stick to the pan! 1, open the fire, turn over! Fry on high heat for 30 seconds. Concentrate on frying the head and tail for another 20 seconds! Shake the pot during this time and let the fish slide a little inside the pot! Change to medium-low heat and fry slowly, about 2 minutes, during which time to observe the degree of frying! 2. Turn over and fry the first side! For 2 to 3 minutes, the surface layer feels crispy, and then turn over and fry the second side until crispy. The degree of frying can be according to personal taste, my father's teeth are not good, I only fried until the surface is about 3 mm crispy! 3: Fry the fish and put it aside.
5: Finely chop green onion, ginger and garlic. Millet pepper and peppercorns are ready. If there is a fresh millet pepper, cut into circles and use the fresh taste to bring it closer to Hunan cuisine.
6: Cut the green pepper into rings and set aside
7, fried fish oil, small heat, Xiaqi County red oil watercress, scratch open until the red oil appears, there is a fragrance appears. Over medium-low heat, sauté millet peppers, ginger and garlic grains, and sauté for 15 seconds, then change to medium heat and sauté until fragrant.
8, observe, the green onion is dried, slightly yellow when add the old dried mother tempeh, turn on medium heat and stir-fry to taste, add an appropriate amount of soy sauce and half a pot of spatula water.
9: Add the green pepper rings and the fried fish. Let the fish suck the soup and turn the dough in 10 seconds.
10, out of the pot, the accessories covered on the fish! The cover is bream! This perch forgot to take a nice photo before it came to the table! So the cover used that poor bream! Fish with more meat and less spines can do this!
<h2>Tips</h2>
Heat the pan first and then put the oil down, and then the fish will be fished when the oil is hot enough! Both sides of the fish have to be fried! Do not fry the accessories over the fire, otherwise there is a paste!
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.