Chinese Food
Fried small yellow croaker
(154163 views)
Yellow croaker is a common marine fish in China. There are two kinds of yellow croaker: big yellow croaker and small yellow croaker. Small yellow croaker is not the baby of big yellow croaker. Small yellow croaker's meat is tender, but there are many fish bones. It is the best way to dry fry. After high-temperature frying, the skin is crispy, the bones of fish bones can be chewed, but the fish meat retains the tender taste, rich in protein, which is very suitable for children with long body~
Cooking ingredients
Cooking Steps
Step1:Clean up the small yellow croaker. Dig out the internal organs and gills. Yellow croaker doesn't need to shave. Use scissors to cut it from the end of the belly. Remove the internal organs and wash it repeatedly. Use kitchen paper to absorb or control the water.
Step2:Marinate small yellow croaker with cooking wine, onion, ginger and salt. Remove fishy smell. Marinate for more than 1 hour. Refrigerate in summer. Control the marinated fish to dry. Cover both sides with a thin layer of flour and thirteen spices.
Step3:Heat the oil to 60%. Heat it over low heat. Put the chopsticks in to make a circle of small bubbles. Put the little yellow croaker into the pot. I pour a lot of oil. Can't pass the fish? Fry it till golden yellow. Turn it over with chopsticks. Pay attention to the batches that can't be opened in the pot. Don't stick them together. Both sides are cash yellow. Take out oil control for standby.
Step4:When all the fish are fried, turn to medium heat. When the oil temperature rises, pour in all the yellow croaker. Fry for 1 minute. The surface color is deepened and crispy. Fry the fish out of the pan. Sprinkle some green onion and sesame to decorate.
Cooking tips:In addition to the coastal cities, we can buy fresh small yellow croaker. Most places are frozen fish. After natural thawing, the fishy smell is heavier. After salting and high-temperature frying, the fishy smell is almost No. It's very delicious. Oil temperature is the key. First, slow fire and then fire. Be patient. There are skills in making delicious dishes.
