The fish with the entrance to the meltdown to do more, yesterday in the market bought a lot of fish back, look at the fresh fish can not live up to its deliciousness, immediately made a steamed fish, the taste is delicious to no way to describe. Netizen friends suggested that Xiaobian use this fish to make "sashimi", thinking that such a fresh fish can only be made into "sashimi" will not hold diving objects. Give it a try next time. However, the remaining fish is not so fresh the next day, and there is not so much place to store in the refrigerator at home, so it is simply made into canned fish, even at room temperature, it can be stored for a few days. That way you don't have to rush to prepare breakfast in the morning.
The key to the crispy fish is frying: in fact, if the fish wants to melt in the mouth, the key step is in the frying. The hardest thing about fresh striped fish is also being fried completely and crispy. Fresh striped fish are tender and sometimes break and scatter if you are not careful. When frying the striped fish, the moisture on the striped fish should be completely controlled, and it is best to dry the water on it with kitchen paper. Then put the pan on high temperature and let the outer layer with the fish be shaped as soon as possible. It should also be noted that do not rush to flip the fish, be sure to wait for one side to be completely shaped before turning the other side. Otherwise, the fresh striped fish is easily fried and not formed. Frying with fish should also pay attention to the amount of oil to be enough, the oil of fried fish is at least 1.5 times that of the fish, otherwise the fish will be brought into the pot, the oil temperature will be quickly lowered, and it will not be able to fry the shape quickly, so it is easy to fry the fish.
Sweet and sour puff pastry fish: Fresh fish made of crispy fish will taste better, and the feeling of melting in the mouth is also unattainable by other fresh fish.
Ingredient Preparation:
1000 g of fresh striped fish, green onion, ginger, garlic, sugar, vinegar, peppercorns, star anise, fragrant leaves, cooking oil, salt.
Preparation Method:
Step 1.
Wash the fish and remove the fins on both sides along the tail. Then cut off the head of the fish with scissors and bring it out along with the internal organs. Wash the blood stains and black inner membrane inside again. Finally cut into small, evenly sized segments, dry with kitchen paper and set aside. (The fish that are not fresh here can be brushed off with a wire ball to brush off the silvery-white film on it, otherwise it will contaminate the grease.) But fresh striped fish is best not to remove the silver outer membrane, after all, it is very nutritious. ）
Step 2.
Pour more oil into the pan, heat the oil to 70% heat, then fry the fish pieces, until the fish is golden and crispy, then fish out the oil control and set aside.
Step 3.
Leave a little oil in the pan, then put the fried striped fish into the pan, heat the pan on high heat, and pour in more vinegar.
Step 4.
After pouring vinegar into the pan, let the vinegar cook into the fried fish cubes with the high heat in the pan. Pour in the right amount of water, add sugar, green onion, ginger, peppercorns, star anise, fragrant leaves, salt, bring to a boil on high heat and transfer to a pressure cooker, press for 30 minutes to get out of the pot. After cooling, put it in a canned bottle, close the lid and steam for 10 minutes, so that the lid can be kept for about 6 months without opening the lid.
Such a sweet and sour sweet and delicious sweet and sour crispy fish is ready, and it can be eaten for a few days and save a lot of time for a busy morning.
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