standard
The color is brownish red, the flesh is crisp on the outside and tender on the inside, and the salty, fresh and sour is sweet.
raw material
Ingredients: 500g of striped fish
Seasoning: 8g dried chili peppers, 3g peppercorns, 20g green onion, 10g slices of ginger, 5g salt, 20g sugar, 1g pepper, 15g cooking wine, 20g vinegar, 5g sesame oil, 35g fresh soup, 75g dry starch, 100g salad oil (prepare 1000g)
steps
Take the fish to the fins, head, internal organs, peritoneum, scrape the skin and rinse.
Cut the fish into 5 cm long segments.
Bring the fish with 3g salt, 10g cooking wine, pepper, green onion and ginger slices and mix well for 10 minutes.
Take the fish to pick off the ginger slices and shallots, pour a layer of dry fine starch, put them in a frying pan at 180 ° C to form a cooked and then fish out, and then re-fry until the oil temperature rises to 220 ° C until the skin is golden brown.
2g salt, 5g cooking wine, 20g sugar, 20g vinegar, 5g sesame oil, 35g fresh soup mixed into a sauce.
Put 25g of salad oil in the pot, heat it to 120 ° C with high heat, add dried chili peppers, peppercorns, ginger slices, green onion strips and stir-fry until fragrant, then add the fried striped fish and stir-fry well, cook into the sauce, stir-fry evenly and then put on the plate.
Key points
Controls
Initial processing
To exhaust the fins, head, internal organs and peritoneum, the skin of the fish should be scraped clean.
Pickled
Pickle for plenty of time.
Fried
Before frying, the powder should be uniform and not too thick; after the powder is puffed, it should be fried in time, and the oil temperature of the frying should be appropriate and the firepower should be large.
Cooking
When cooking the juice, the fire should be large, and the stir-fry should be quick.
expand
The main ingredients can be changed to make fried tenderloin, fried chicken, fried fish and so on.