Step 1: flatten a piece of ginger and cut it into small pieces, flatten a few pieces of garlic, flatten chives and cut them into long sections, flatten half of carrots and cut them into small pieces, flatten half of green peppers and shred onions;

Step 2, wash the small yellow croaker, remove its internal organs, add a little salt, a little pepper and star anise into the batching basin, cut several dried red peppers into sections, put them into the basin, add 50 grams of cooking wine, 5 grams of pepper, 3 grams of salt, 2 grams of monosodium glutamate and 3 grams of thirteen spices, grab them evenly by hand, and then grab them evenly and stir them;

The third step is to cover the ingredients on the fish and marinate for about 40 minutes, which is more delicious. After marinating, take out the small yellow croaker, put it in another bowl, add 50g dry starch and 10g custard powder, and evenly coat the small yellow croaker with starch for later use;

Step 4, bring the oil to a boil. When the oil temperature is 50% hot, add the small yellow croaker wrapped with starch, fry slowly for about 2-3 minutes, take out the oil control, put the small yellow croaker on a plate, and finally add coriander and carved flowers to decorate it.

The fish behind this dish is necessary to keep healthy in winter. Yellow croaker is delicious and can stimulate appetite. In addition, yellow croaker also has the effects of nourishing essence and regulating qi and blood, and has a good curative effect on digestive tract ulcer, tuberculosis, renal tuberculosis, aplastic anemia, vasculitis and so on.

List of ingredients added to the purchase list

/kloc-about 0/0 | Side dishes (intermediate)

700g of croaker, salt 1 spoon, cooking wine10g, 5g of onion, 5g of ginger, 700g of corn oil and 50g of dry starch.

Cooking steps

Step110

Wash the fish.

Step 2/ 10

Marinate with salt, cooking wine and onion ginger for 20 minutes, then pour off the excess water and pick out the onion ginger.

Step 3/ 10

Add the dry starch directly to the fish, so that each fish is glued with the dry starch.

Step 4/10

Rigadeau ordered oil. I fried it with corn. It was lighter in color, preferably soybean oil. The fried oil was golden yellow.

Step 5/ 10

The oil temperature must be high, and 70% oil temperature will fry fish. Shake off the dry starch before frying the fish. Fry fish in stages to avoid too low oil temperature.

Step 6/ 10

Fry it for the first time and take it out for later use.

Step 7/ 10

When frying for the second time, you must wait for the oil temperature to rise again before putting the fish into the pot, otherwise the fish will not be crisp.

Step 8/ 10

Fish for the second time, or fish for several times.

Step 9/ 10

The fried fish oil absorbent paper is processed and put on a plate.

skill

This kind of fried fish must pay attention to the oil temperature, and it must be fried twice to be crisp. There is skill in cooking well.