Dry fried yellow croaker wants to fry crispy, two little tips, bone crispy meat tender without fishy taste, super delicious.
Hello everyone, I am rainbow. My kids love to eat fish the most, I didn't know much about making fish before, and since I learned to make food, I often make it for my children. For example, we have made braised crucian carp, braised carp, and fried knife fish before, which we don't do today. Today we make a small yellow croaker that everyone loves to eat. The small yellow croaker itself is a bit small, and it is not easy to pick it by doing thorns in other ways. Today we have a dry fried small yellow croaker, so that the thorns are crispy. Let's start getting ready now.
Production materials:
500 grams of small yellow croaker, 1/2 green onion less, 1 small piece of ginger, 3 grams of peppercorns, 2 cloves of star anise, 5 ml of cooking wine, 5 ml of light soy sauce, 2 grams of salt, 1 gram of five-spice powder, 1 egg, 1 spoonful of corn starch, 1 spoonful of flour, and an appropriate amount of oil.
Procedure:
1, first of all, we need to clean the yellow croaker, especially the internal organs must be cleaned up. The black film inside is also cleared, because the black film is particularly fishy. If you don't like to eat the head, you can remove the head and drain it. Then cut the green onion into sections, slice the ginger and place the fish in a large bowl. Add shallots, sliced ginger, peppercorns, star anise, and cooking wine to remove the fish. Salt, allspice powder, soy sauce. Stir with chopsticks and marinate for 20 minutes.
2. During this period, we prepare a bowl, beat an egg, and beat it with chopsticks. Add one spoonful of cornstarch and one large spoonful of flour and stir well. Stir into a paste to form a streamlined pattern. Don't be too thin and not too dry, you can experiment with fish, carry the tail of the fish in your hand and put it in the batter, the batter can be evenly hung on the fish.
3: Heat the oil at 60% of the oil temperature and add the sticky paste to the fish. Medium and small heat, the fire is big and the paste is fried, fried until one side is slightly yellow, turned over and fried on the other side, and both sides are fried until they are slightly yellow and fished out.
4: Heat the oil in the pan to 80% and fry the fish. This time should be fast, watch the fish scorched, and fish out immediately with the feeling of touching the crisp with the fence.
5: Filter out the residue from the oil of the fried fish, and add the shallots, ginger, star anise and peppercorns. Fry these spices until browned and fry them to a fragrant flavor. Such oil has no fishy taste, and can be used for other delicacies that cannot be wasted.
6, our dry fried small yellow flowers are ready, you can bring it to the table to enjoy the delicious yellow croaker. The thorns are crispy, don't worry about pricking into the mouth, it is really fragrant and crispy and crispy, it is really delicious to burst.
Tips for dry-fried yellow croaker:
1, dear, the fish's internal organs and black film must be cleaned up, so as to prevent fishy.
2, also, marinate and put cooking wine to fishy. Taste in about 20 minutes.
3, the batter is dry and dilute with fish experiments, can be evenly hung on.
4, the oil of fried fish with green onion, ginger, star anise, peppercorns to fry out the aroma, fried until the seasoning is browned, the oil basically has no fishy taste, this is our family fried fish oil reuse tips Oh.
Well, dear friends, thank you for sharing my food, and thank you all for good night. Also, the original is not easy, the old lady I am almost 70 years old this year, editing and shooting what, compared with young people is still some gap, but also look forward to you dear, more valuable suggestions, we make progress together, I hope you guys point a little attention to it, thank you. Please steal the text of the relatives to raise your hands, the old lady to make a video is not easy, give the old man some living space, thank you very much.