Fried black Changyu

Fried black Changyu

Introduction:

"Heichang fish doesn't look good, but it tastes good when eating porridge in the morning."

Production steps:

Step 1: wash black Changyu, cut into pieces, add salt, stir well.

Step 2: pour in the cooking wine, stir, cover and let it taste.

Step 3: after 1 hour, heat the iron pot, pour in the refined oil, and when the oil temperature is 80%, add the black Changyu.

Step 4: after frying a golden side, turn it over.

Step 5: both sides of the pot can be golden.

Materials required:

Heichang fish: 500g

Salt: right amount

Cooking wine: moderate

Note: 1. Black Chang Fish salt can be put less, this does not affect the body. 2. When frying black Changyu oil, the pan must be heated, otherwise it is easy to stick to the pan and affect the appearance. 3. After cooling, put it into a sealed container, which is not easy to get damp. Teflon log link: http://www.teflon-club.com/space.php?uid=116684&do=blog&id=189

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh