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<h1 class="pgc-h-center-line" data-track="25" > drive 50 miles, just for it</h1>
This early morning I got up, went out for a walk for a while, and suddenly realized that it was broken! Delay a big deal. Because the reason why I got up so early today was to go to the rural market in the neighboring town to buy a small miscellaneous fish that I particularly liked to eat. Although this small miscellaneous fish is affordable, generally 3 yuan a pound, encounter that kind of "big customer" want to wrap round at once, almost ten dollars 4-5 pounds. However, because this small miscellaneous fish is small and too troublesome to clean up, it is now a busy agricultural season, often disliked by people, it is a good time to taste the fresh and unsatisfied. Driving along the way, listening to small songs comfortably, the lyrics are also very appropriate: "Ten thousand miles, I follow you!" "However, the distance is not so exaggerated, and it only takes 50 miles to drive to the neighboring town of Three Rivers Lake."
<h1 class="pgc-h-center-line" data-track="24" > the ultimate delicacy after simple dry frying</h1>
This small trash fish is a common local floating silver carp, there are two main types: one is the carnivorous floating silver carp, also known as the mouth, the big white strip, the size can grow to larger, the local overfishing is generally only small; the other is herbivorous, also known as floating silver carp, grass carp, small white strips, the size is generally small, only more than 10 centimeters in one or two years. However, whether it is a small mouth or this kind of grass silver carp, it is extremely delicious after dry frying after simple flavor. Although it was hurried all the way, it was still a little late, and when it came to the Three Rivers Lake market, the fish stall owner said that a large basin had just been closed by others. I found a few more, but Bought more than 10 piecemeal, and barely made up a plate. A kind of small miscellaneous fish on the rural market, less than 3 yuan per kilogram, only to buy it if you know how to do it, dry fried is particularly delicious.
<h1 class="pgc-h-center-line" data-track="23" > dry fried floating silver carp</h1>
Ingredients: more than 10 pieces of floating silver carp
Ingredients: Flour or dry starch to taste, green onion 15 g, ginger 10 g, salt 3 g, pepper 0.5 g, cooking wine 15 g
Seasoning: vegetable oil to taste
<h1 class="pgc-h-center-line" data-track="22" > the production process</h1>
1. Scrape off the scales of the bought puffy silver carp, remove the gills, internal organs and peritoneum, clean and drain the water. If the floating silver carp is large, it is recommended to slash a slanted flower knife on both sides to facilitate flavor and frying.
2: Put the cleaned silver carp into a larger wash basin and cut into 15 grams of shredded shallots and 10 grams of ginger. Add 3 grams of salt, 0.5 grams of pepper, 15 grams of cooking wine, and mix well repeatedly. Depending on the degree of saltiness of the individual, marinate for 1-5 hours with a granular plantar flavor.
3: Pour the appropriate amount of vegetable oil into the pot and remove the marinated floating silver carp. Be sure to use kitchen paper or cotton towels to suck the floating silver carp out of the water inside and out to prevent splashing oil and scalding under the oil pan. Take a small amount of flour or dry starch and evenly pat a thin layer on the surface of the floating silver carp to facilitate shaping when frying.
4, the oil temperature is 70% hot, in accordance with the order of the floating silver carp from large to small, put the floating silver carp into the oil, do not turn at the beginning. Fried to a certain extent, as the water in the fish's body decreases, it naturally floats up. This dish of dried fried floating silver carp is cooked once, without re-frying, once fried until golden red, and the floating silver carp is fished out of the draining oil. Whether it's under wine or eating it outright, this dry fried floating silver carp is an excellent choice.
<h1 class="pgc-h-center-line" data-track="17" > considerations</h1>
1, this kind of dry fried fish dishes, yard enough bottom taste, eat up fragrant, it is recommended to pickle for 1-5 hours according to the degree of personal saltiness, the middle to stir 1-3 times, so that the fish evenly into the taste. When patting flour or dry starch, be sure to be thin, with a thin layer.
2, the production of dry fried dishes, oil temperature is very critical, oil temperature must reach 70% hot, about 200 degrees, down into the floating silver carp. After entering the floating silver carp, remember not to flip, it is easy to break, and when it is fried to a certain extent, it will naturally float up.
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