Chinese Food
Fried tilapia
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The skin is crispy and the meat is tight. It's so tasty that even ginger is crispy. It's a good treat.
Cooking ingredients
Cooking Steps
Step1:Go to the market to buy tilapia. Ask the boss to help kill it. Don't slice it in half. Go home. Wash tilapia. Especially the black film in the belly. On both sides of the fish. Cut two stripes. Put a layer of salt evenly on the inside and outside of the fish. Also put salt on the cut part. Put it in the refrigerator overnight.
Step2:Marinate for about 12 hours. Take it out of the refrigerator. Wash away the remaining salt. Drain the water.
Step3:Put the oil in the pot. When the oil is smoking, put the fish in. Shake the pan back and forth to prevent the fish skin from sticking to the pan.
Step4:When the two sides are burnt yellow, take out the extra oil. Leave about 10ml of oil in the pan. Push the fish to the edge of the pan. Lower the dried mum and ginger. Fry until the ginger is a little bit crispy. Push the fish back into the middle of the pot. Start watering - remember not to water at one time. Keep the fire on. Water the pot with your hands. See the steam rise.
Step5:When there is a little juice at the bottom of the pot, turn the fish to make the fish fully absorb the juice. Sprinkle water according to the situation. Not too much. Wait until the juices fully penetrate into the fish. Then the pot will be out.
Cooking tips:The fish is marinated overnight to make it compact and taste better; watering is to let the taste of dried mom and ginger penetrate into the fish through steam. So watering should not be too much. Otherwise, it will be boiled. There are skills in making delicious dishes.
