How to make fish fillet has new ideas? Let's share the latest practice of fish fillet today.
1、 Fillets of fish
1. Wipe the water off the treated black fish with a cloth and put it on the same dish board without any water (if you still feel slippery, put a towel on it). Use the knife to cut vertically from one side of the fish's tail. When you feel that you have cut to the fish's bone, cut the knife crosswise close to the fish's bone to the fish's head.
2. After a few centimeters of crosscutting, when you feel that the knife touches the big bone of the black fish, cut the knife along the fin forward.
3. In this way, we can cut off the big bones of the black fish as well, and cut all the way to the head of the fish, then we can smoothly cut off the whole top half of the fish. Then cut the other half in the same way, and get two pieces of fish behind.
4. Remove the fish skin: take a piece of fish body, with the fish skin facing down, cut it to the fish skin at one end of the fish, do not cut it off. Then, drag one end of the fish skin with your left hand, and push the knife with your right hand to cross cut along the fish skin, so that the fish skin and the fish meat can be separated easily.
5. Slice fish: use the knife to slice the fish fillet obliquely. The thinner the slice, the better. The smaller the angle between the knife and the vegetable plate, the wider the slice.
6. If you want to cut the fish slice easily and beautifully, you can press the fish slice with your left hand finger when the slice reaches one third. The tighter you press, the easier the slice will be.
2、 Fried fish slices
1. Put all the fillets into a waterless plate, add a little salt, mix well and marinate for a few minutes.
2. Then add a spoonful of dry starch and mix.
3. Try to make every fish fillet evenly coated with a thin layer of dry starch. There is no adhesion between the slices, but do not make the starch too thick.
4. Use a smaller pot, pour the oil can not pass the fillet, turn on the minimum heat, heat the oil and put the fillet one by one.
5. Fry slowly on a low fire. When the fillet turns white quickly, it can be fished out for oil control.
6. All fried fish slices after oil control should be independent and free of adhesion.
3、 Fried fish fillet
1. Heat the oil in the pot, add the dried pepper shreds, pepper seeds, star anise (broken), stir fry with small heat.
2. Stir fry until the color of the pepper is dark, and there is a strong smell coming out, then add onion and ginger to stir fry. This process is the key to the delicious fish fillet.
3. Finally put in the fried fish fillet, and a little salt and sugar, turn on the fire, stir gently with a shovel, let the fish fillet absorb to the spicy taste, then turn off the fire.