Dry fried saury

Dry fried saury

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: cut the belly of saury with scissors, take out the viscera, tear off the gills, wash and drain the water.

Step 3: apply salt evenly on the surface and inside of the fish.

Step 4: put the shredded ginger into the belly of the fish, add 2 spoons of cooking wine, 1 spoonful of soy sauce, 1 / 3 spoonful of salt and pepper powder, 1 / 3 spoonful of five spice powder and marinate for 1 hour. During this period, turn the fish over to make it absorb the marinade evenly.

Step 5: evenly coat the salted fish with a layer of dry starch and set aside.

Step 6: heat the frying pan and add proper amount of cooking oil.

Step 7: adjust to medium heat and fry the fish in the pan.

Step 8: about 2 minutes, while frying out fragrance, with a spatula and chopsticks turn over to continue frying. During this period, shovel the fish body and the contact surface of the pot with a spatula, gently pick up and then put it down, to avoid fish sticking to the pot, paste the pot.

Step 9: when the body of the fish is almost fried, hold the handle of the pan with your hand. The pan is tilted and the hot oil flows to the head of the fish. Slowly fry the head of the fish and fry the tail of the fish in the same way.

Step 10: after the fish is fried, sprinkle with cooked sesame, mix well, turn off the heat and put on the plate.

Materials required:

Saury: 2

Shredded ginger: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt and pepper powder: right amount

Five spice powder: appropriate amount

Starch: right amount

Edible oil: right amount

Cooked sesame: right amount

Note: 1, if it is a frying pan, the operation is more convenient, basically do not need the ninth step. 2. The fish should be fully salted and tasted, at least for 1 hour.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh