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How to make delicious fish tail?

Although there are many ways to make fish tails into dishes, it's a pity that chefs don't make full use of this cheap and high-quality food. Apart from the "braised fish in soy sauce" mentioned in the journal, other eating methods are rare. For this reason, the author specially introduces several kinds of fishtail dishes, hoping to trial produce and taste them. This series of fishtail dishes alone will make a high profit. Today we will first introduce the practice of Qixiang fish tail.

Delicious fish tail

'Qixiang fishtail' is a delicious dish made by slicing the fishtail in half, removing the bone in the middle, cutting it into strips and connecting it with the tail, marinating and flavoring it, baking it with dry powder, frying it to maturity, and making it with Saqi flavor powder.

Raw materials: 1 fish tail (about 650 g), 25 g dry starch, 25 g flour, 15 g cumin powder, 10 g sesame powder, 5 g chili noodle, 5 g Toona powder, 3 G refined salt, 3 G monosodium glutamate powder, 50 g onion ginger water, 25 g beer, 1 000 G salad oil (about 50 g consumption).

Methods: 1. Scrape off the scales and the remaining internal organs of the fish tail, wash it, cut it into two pieces with a flat knife, cut it into strips 1 cm wide and connected with the tail, put it on the plate, pour the flavoring water mixed with scallion and ginger water, beer and a certain amount of refined salt, turn it on both sides (make it taste even), and taste it for 10 minutes.

2. Mix cumin powder, sesame powder, chili powder, Toona powder, salt and monosodium glutamate in a small bowl to form a special flavor powder.

3. Put salad oil into a clean pan and heat it. When the oil is 60% hot, mix the dry starch and flour together, then stick them evenly on the fish tail (including the slit of the knife). Dip them into the oil pan and fry them. When the deep frying is done and the color is dark yellow, take out the oil and place it in a large disc. Sprinkle with special flavoring powder and garnish with flowers.

Flavor characteristics: crisp outside, tender inside, peculiar flavor.

Toona powder: wash the tender Toona sprouts, scald them with boiling water, drain the water, dry them in the air, and grind them into fine powder.