Chinese Food
Fried saury
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Cooking ingredients
Cooking Steps
Step1:After thawing, remove the gills and internal organs and clean the
Step2:Autumn cuttlefish is sliced with oblique knife. Ginger is sliced. Autumn cuttlefish is marinated with salt and half spoon of cooking wine for 10 minutes
Step3:In a hot oil pan, stir fry ginger. Heat the oil to 80% heat. Dry the saury. Fry until golden on both sides
Step4:Spray half a tablespoon of cooking wine. Put 1 tablespoon of white vinegar. Put half a tablespoon of white sugar. Put 1 tablespoon of raw soy sauce. Add in half a bowl of water. Boil over high heat, turn to medium heat and simmer until the juice is collected
Step5:Put it on the table. Although the meat is dry, it tastes sweet. The meat is thick and the bone is small
Cooking tips:1 - the oil temperature of the fried fish must be hot enough to put the fish; 2 - the body of the fish is best dried; 3 - the fish is not eager to turn over when it is fried. It must be slowly fried until it is set to turn over. Or after it is done, turn off the fire first. Wait for the fish to cool before turning over. In this way, the skin of the fish can be kept intact; 4 - a thin layer of powder can be applied to the fish, but it must not be thick. Too thick powder will affect the taste; it is delicious to cook Skill.
