Dry roasted fish

Dry roasted fish

Introduction:

"Self made dry roasted fish. The unexpected discovery of "delicious food"

Production steps:

Step 1: prepare spices, onion, ginger and garlic.

Step 2: size the fish. How to make the batter: a teaspoon of cooking wine, a little salt and monosodium glutamate, a whole chicken egg, proper amount of flour and water (it can wrap the fish)

Step 3: pour in a bowl of oil, cook and cool to 60% heat, then pour in the starched fish and deep fry over low heat until golden

Step 4: pick up the fried fish. Until all the fish are fried

Step 5: after all the fish are deep fried, leave half of the oil in the pan, pour in the spices, onion, ginger and garlic, stir fry over high heat until the fragrance overflows. Add two teaspoons of soy sauce, three teaspoons of vinegar and one teaspoon of sugar.

Step 6: pour in the fish and add the boiled water or soup without fish. Bring the water to a boil and turn to medium heat.

Step 7: add salt, monosodium glutamate and chicken essence to taste

Step 8: take the pot and put it on the plate, pour on the sauce and sprinkle with scallion. Done~~

Materials required:

Tong fish: one

Ginger powder: appropriate amount

Minced garlic: right amount

Onion powder: appropriate amount

Big stuff: one

Fennel: 2G

Fragrant leaves: 5 pieces

Star anise: 3

Chinese prickly ash: 5g

Dried pepper: 2

Soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Chicken essence: appropriate amount

Note: the fish is best to eat the same day. Pixian Douban can be added in 5 steps, which is another flavor. This is the way I found out by accident when I was fishing. Learn it quietly.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh