This time, the fried fish is a must-have dish in my family's banquet. It can be served with wine or as snacks. The three key points of fried fish are salting, frying and pickling.
Key point 1: pickling
Cut the fish into 1-1.5cm pieces, cut them and put in a spoon of soy sauce. A spoonful of soy sauce, star anise, cinnamon, sugar, Shaoxing wine, pepper, ginger. According to the amount of fish, we can make the sauce suitable for personal taste. Marinate the fish in the sauce for half an hour, take it out, put it on the shelf or on the steaming tray and drain the sauce. Keep it for 4 to 5 hours. (the marinated fish can be colored, not too salty)
Key point 2: explosion
5 hours later, pour oil into the pot and fry it over medium heat. Turn it over after one side is golden and fixed. It can't be fried. Adjust the fire power according to the color of the fish. The whole process is medium and small fire. The first fried fish is golden yellow. After the fish is fished out, repeat this step to fry until it is brown red. The second time is to further fry the water in the fish.
The first is golden yellow, the second is brown red
The fish fried for the second time is dark on the outside, and the fish inside is tender and white. The fish just fried is also delicious. I stole a piece of it
Key point 3: stains
Add a little water to the pot, add a scoop of old soy sauce, a scoop of raw soy sauce, a scoop of sugar, several dried peppers, star anise, cinnamon, cooking wine, heating, and cooking into soy sauce. Put in the fried fish, cook for 2 to 3 minutes, then fish out to control the dryness. Soy sauce can be made according to personal preference. Our taste is a little sweet, but not as sweet as Jiangsu.