Caragana Caragana: how to tease your stomach buds

Caragana Caragana: how to tease your stomach buds

Introduction:

"Autumn swordfish body fat, fish like to fry or roast method to make, with small fire slowly fry, fry to golden yellow, the fish body oil forced out, and then melt back into the fish, finally poured with lemon juice... A bite, tut Tut, not greasy, but also feel slippery, refreshing, taste delicious."

Production steps:

Step 1: get all the materials ready.

Step 2: wash the saury and stir it with chopsticks.

Step 3: gently pull the gills out of the fish, which will clean up the internal organs of the fish.

Step 4: cut both sides of the fish into a straight blade.

Step 5: dry with kitchen paper.

Step 6: add pepper and salt.

Step 7: add cooking wine, stir well, marinate for more than 20 minutes to taste (use kitchen paper to absorb water before frying).

Step 8: heat the oil in a hot pan and saute the ginger slices.

Step 9: put one by one into the pan.

Step 10: fry until golden brown.

Step 11: squeeze in the lemon juice.

Step 12: gently shake the pan and let the lemon juice evenly wrap around the fish.

Materials required:

Saury: 5

Lemon: 1

Ginger slices: Xiao Xu

Salt: Xiao Xu

Cooking wine: 1 teaspoon

Pepper: Xiao Xu

Precautions: 1. Fish do not need to be dissected. When digging out gills, chopsticks can be used to stir in a circle, so it is easy to remove the internal organs. In this way, the appearance of saury is complete, and it will not affect the taste. 2. The best way to soak fish in the kitchen is to dry it with paper. 3. Saury will produce some water after pickling, so before frying, it's better to drain water again or use kitchen paper to absorb water, so that the skin won't break. 4. When the fish is put into the oil pan, it will immediately have a layer of pastry. Don't turn it over at this time. After frying for a while, gently shake the pan to let the fish slide. 5. Like to eat spicy pro, you can withdraw some chili powder or dry pepper.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: light