Chinese Food
Pan fried yellow croaker
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I like to eat fish, especially yellow croaker. When I first learned how to fry fish, it was always rotten and peeled. Try to paste the fish with flour before cooking. Or use kitchen paper to dry the water before cooking. The effect is good. I'm a lazy person. I still feel a bit troublesome. After several twists and turns, I finally come to the right way. No sticky flour. No kitchen paper
Cooking ingredients
Cooking Steps
Step1:Clean the fish. Use salt, pepper, cooking wine and oil to spread evenly. The oil should be spread last. Marinate for about 15 minute
Step2:Stand up the fish. Drips the water. Let it stand aside and it will stand firm. At this time, you can wash the pot first. It's dr
Step3:Use the time to dry the pot. Grab the head of the fish. Tilt it. Let the blood flow out from the end. The right hand can drain the oil when the pot is dry. A little more. Medium heat
Step4:When the oil in the pot starts to smoke a little. Change hands. Grab the fish tail with your right hand. Slide it gently into the pot from the edge of the pot.
Step5:After cooking, tilt the pan back and forth. Let the fish dip into the hot oil evenly. When the fish can slide freely in the pan, you can tilt the pan a little more. Fry the fish head. The time of frying fish can be determined according to the taste. If you like the dry flavor, you can change to slow fire. Fry the old point. When turning the side over, you'd better turn it forward from the back of the fish with a spatula. When the color of the fried fish is golden for two years, you can dish i
Step6:There's still a bit of skin on the back of the fish. It's hanging on the back of the fish carelessly. It's good in general
Cooking tips:1-oil must be enough. Otherwise, 2-fish that will stick to the pot should be careful when they get off the pot. The water of the fish has dripped. Don't be too afraid to throw it into the pot carelessly. In this way, the oil splashed up will be so hot that you have skills to cook delicious dishes.
