Deep-fried Red-scale Fish

Dry fried red scale fish method:

Raw materials for dry fried red scale fish:

16 live red scale fish (weighing about 250g), 20g shallot pepper wine, 16 Chinese prickly ash, 3G refined salt, 750g flour, 5g Chinese prickly ash salt and 750g peanut oil.

Processing steps of dry fried red scale fish:

1. Cut open the belly of the fish with a sharp knife, take out the viscera, wash it clean, put it into the container, add Chinese prickly ash, refined salt, onion, pepper and Shaoxing wine, mix well, marinate for 10 minutes, take out, dip in a thin layer of dry flour.

2. Put peanut oil into the frying pan and heat it to 70% heat. Put the fish into the frying pan and fry it until light yellow. Take out the fish. Dip in pepper salt when eating.

The characteristics of dry fried red scale fish are as follows

The fish is bow shaped, light yellow in color, crisp on the outside, fresh and tender in the inside. It is especially delicious when dipped in pepper salt.

Deep-fried Red-scale Fish

Dry fried red scale fish is a traditional dish with unique flavor, which belongs to Shandong cuisine. The dish is made of red scale fish. The fish is bow shaped with light yellow color. It is crisp on the outside and tender in the inside. It is dipped in pepper salt and has a good flavor. It has high nutritional value, and also has high nourishing and medicinal value.

essential information

Deep fried red scale fish

Shandong cuisine

[Characteristics] the fish is bow shaped, light yellow, crisp on the outside, fresh and tender in the inside. It is especially delicious when dipped in pepper salt.

raw material

Ingredient: 16 live red scale fish (weighing about 250 grams). Seasoning: 20 grams of onion pepper Shaojiu, 16 pepper, 3 grams of refined salt, 750 grams of flour. 5 grams of pepper salt, 750 grams of peanut oil (about 75 grams).

Production process

(1) Use a sharp knife to cut open the belly of the fish, take out the viscera, wash it clean, put it into the container, add Chinese prickly ash, refined salt, onion, pepper and Shaojiu, mix well, marinate for 10 minutes, take out, and dip a thin layer of dry flour.

(2) Put peanut oil into the frying pan and heat it to 70%. Put the fish into the frying pan and fry it until light yellow. Take out the fish. Dip in pepper salt when eating.

nutritive value

The flesh of red scale fish is tender, delicious, with few spines, no fishy smell and high nutritional value. In addition to high-grade cuisine, it also has high nourishing and medicinal value.

Taishan red scale fish is a kind of small fish, with the shad in Fuchun River, Huangyu in Qinghai Lake, oil fish and bow fish in Bohai Sea, and known as China's five tribute fish. Taishan red scale fish is the treasure of Taishan. It is a unique variety of Taishan. It is famous for its tender meat, delicious taste and rich nutrition. In ancient times, emperors came to Mount Tai to worship Buddhism, and Mount Tai red scale fish was a necessary dish in imperial food. According to the records of Taishan medicinal records, Taishan red scale fish is warm and cool in nature, sweet and clear in taste. It has the functions of brain tonifying, intelligence enhancing, clearing and turbidity reducing, beauty nourishing and Qi tonifying, and longevity prolonging. It is a good tonic. In recent years, with the development of tourism, Taishan red scale fish is more popular at home and abroad. The fish has few bones, tender meat, delicious taste and rich nutrition. The common dishes are dry fried red scale fish, Qingji red scale fish, Qinglong woxue, Longfeng Baozhu soup, etc. Qingji red scale fish, Qinglong woxue and Longfeng Baozhu soup are traditional famous food in Tai'an. The meat of red scale fish is delicate. It can be used as a dish to clear and dry fry. The most famous is "Dragon Phoenix pearl soup", which means red scale fish is a dragon and fish yuan or meatball is a pearl. The finished product has bright color and fresh taste. Common dishes are: dry fried red scale fish, Qingji red scale fish, Fengwei red scale fish, etc.

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