Chinese Food
Fried fish fillet
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Fried. Commonly known as fried or crispy. The typical Shandong imperial Shandong cuisine technique is to marinate the processed raw materials with seasoning, hang the paste on them, fry them in a hot oil pan until they are golden, crisp and cooked, and then fish them out. Finally, wrap them in the pan or pour the marinade on the plate.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. In the selection of fish, I chose the single frozen Longli fish (which has been boned and peeled). It's very convenient.
Step2:Cut scallion and ginger into shreds, soak them in cold water, and make scallion and ginger water. Slice garlic and spare some onion.
Step3:The dragonfish is cut into thick slices with a 45 degree oblique knife.
Step4:Use cooking wine and salt.
Step5:Add some scallion and ginger water and marinate for 10 minutes.
Step6:Add onion and ginger water to a proper amount of corn starch.
Step7:Add another tablespoon of oil.
Step8:A thick paste made of corn starch, onion and ginger water and oil.
Step9:Put the marinated Longli fillet into it and mix well. Hang the paste.
Step10:Open fire and sit in the pot. Pour in the wide oil. Put it in when the oil temperature reaches 60%. Put the fish in one piece.
Step11:When the shell is hard, use the hedge to shake it slowly.
Step12:Fry until the fish turn white and drain.
Step13:Wait for the oil temperature to rise before re blasting.
Step14:Until it turns golden yellow. The fish is crispy. Control the oil and take it out for standby.
Step15:Put onion shreds, garlic slices, salt, 1 spoon of cooking wine, the remaining onion and ginger water, 1 spoon of delicious soy sauce, 1 spoon of soybean soy sauce, 2 spoons of vinegar, 1 spoonful of starch and 4 spoonful of water in the bowl. Mix into a bowl.
Step16:Heat the oil in a hot pot and pour it into a bowl. Cook over low heat until the soup is bright.
Step17:Lower the fillets and wrap them evenly.
Step18:Pour some sesame oil out of the pot at last.
Step19:After packing, sprinkle a little white sesame to do the work.
Step20:Finished product.
Step21:Finished product.
Step22:Open to eat.
Cooking tips:1. Add some oil to the paste (thick) to make the fried fish crisp. 2. The temperature of the oil must be 60% or so. If the temperature is not enough, the fish will be shelled; if the temperature is too high, the fish will be burnt. 3. The authentic technique of frying and frying is to mix the sauce in a bowl only with vinegar and no sugar. There are skills in making delicious dishes.
