Fried and grilled fish

Fried and grilled fish

Introduction:

"[fried and roasted fish pieces] I learned delicious from my friends. Mi Ma loves to eat and cook, but she was born in the mainland, and some things have not been made since she was a child. For example, in the early years, we didn't make preserved meat. Naturally, we can't make it. Maybe it's very simple, because we haven't touched it since childhood, and we haven't made it. I made bacon myself because a friend always told me that her mother's pickled fish was very delicious, so she wanted to learn from her. So this year, I made cured duck legs and cured fish. Let alone, they are really delicious. The curing process of cured fish has not been patted. Let's dictate it for a while. The fish you buy home can be grass carp, silver carp or Pomfret. You'd better cut it from the back instead of washing it with water. Wipe the blood with a clean cloth. Stir fry the salt with pepper powder and pepper powder. Rub the hot salt on the fish. Put it in a basin and marinate it for three days with a heavy weight. Turn it over in the middle. If there is any water, don't pour it out. Three days later, put the salted fish in the shade and air dry. When eating, soak and wash the fish scales in advance. Steam, fry or cook the fish as you like. Cut from the back of the fish because the back of the fish is thick, which makes it easier to marinate. Do not wash is to avoid raw water to make the fish bad. The skin of the dried fish is not hard and tastes better. The proportion of salt is about 10 jin, fish 1.5 Jin, salt, spices can be appropriate, if you like pepper can put some pepper powder. When rubbing the fish, try to use all the salt in the meat. It can be rubbed in several times. It's easier to rub the fish in after marinating. A total of two pickled, this one is divided into two times to eat, are first fried and then burned method of cooking, very tasty, very delicious

Production steps:

Step 1: material drawing. (the fish is soaked and washed in advance)

Step 2: cut the fish into pieces and change the ingredients into knives.

Step 3: pour oil into wok and fry ginger slices.

Step 4: put on the fish and fry it over low heat.

Step 5: turn the fish upside down and fry until fragrant, then pour on the soy sauce, add a spoonful of sugar, add a little warm water, cover and heat until the soup is dry.

Step 6: bring the garlic and coriander to a boil, and then remove.

Materials required:

Preserved fish: right amount

Garlic: right amount

Coriander: moderate

Ginger: right amount

Soy sauce: moderate

Sugar: right amount

Note: frying fish does not avoid sticking to the pot, you can first pour oil into the pot to heat, pour out the hot oil, refuel and then fry, or you can use ginger directly at the bottom. A spoonful of sugar is the finishing touch, must not be less, because the fish itself is salty, do not put salt.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh