Chinese Food
Pan fried cuttlefish with spicy sauce
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Chongqing's summer is very hot. It's not good to have a hot appetite. So we usually cook porridge this summer. With some tasty stir fry and fried fish, we also eat delicious. Autumn swordfish is a common food in our family. Although it is a small fish with low appearance, it has a high content of fish oil. Because it feeds on planktonic microorganisms, there is no doubt about heavy metal accumulation and dioxin pollution. The fish head and eye socket rich in fish oil can be eaten together, and the price is very cheap. As long as it's fresh enough. No matter how you cook it, it's delicious. Fried fish is actually very simple. The fish is salted a little. Wash and dry. The fried fish will not stick to the pot if it is heated. Because the fish protein will solidify immediately when it is exposed to high temperature. Don't react immediately. The fried fish is sweet and delicious. Sprinkle some chili noodles with a few slices of lemon. Take a bite. It's not greasy at all. On the contrary, it feels smooth, fresh and delicious. There are abundant protein and fat in the body of saury
Cooking ingredients
Cooking Steps
Step1:Remove gills and belly of saury in autumn. Was
Step2:Sliced ginge
Step3:Marinate the washed fish with salt, cooking wine and ginger for half an hou
Step4:Use a large plate to add starch and eggs. Mix wel
Step5:Put the fish one by one. Shake the basin. Let the surface of the fish stick starch liqui
Step6:Put the oil in the pan. Heat it in medium high heat. Put your hands on the top of the pan to feel the heat. Put the fish one by one into the pan
Step7:Turn over one golden side. Drain the oil after two golden side
Step8:Prepare pepper powder and pepper powder to mix evenl
Step9:Squeeze in lemon juice. Sprinkle a little pepper powder and pepper powder to get out of the pot
Cooking tips:1. Before frying, make sure to heat the pan first and then the oil. It's more difficult to stick the pan. 2. When frying fish, the oil temperature should be higher before fish. 3. After the fish is put into the oil pan, it will immediately form a layer of pastry. So just go down and don't turn it. After frying for a while, gently shake the pan. The fish will slide by themselves. 4. One by one, not all of them should be poured down, and not too many at a time, because too many will cause the oil temperature to drop rapidly, and the fish skin will not be crisp. 5. After cleaning the fish, it's best to drain it. Or use kitchen paper to suck it. Then marinate it. There are skills in making delicious dishes.
