Dear Steemit friends:
The fried small fish is fresh and nutritious, and it is crispy. It is a very delicious dish.
1: small fish (350 g); 2: white pepper powder (6 g); 3: salt (4 g); 4: cooking wine (5 g);
5: shallot (3 g); 6: ginger (3 g); 7: corn starch (20 g); 8: salt and pepper (2 g); 9: vegetable oil (400 g).
1: Clean the fish internal organs and scales, then cut the opening on the fish with a knife (please refer to the video);
2: Put small fish, white pepper, salt, cooking wine, shallot and ginger in the bowl, marinate for 10 minutes;
3: Remove the shallot, ginger and broth;
4: Pour the corn starch into the bowl and spread it evenly on each small fish;
5: Pour the vegetable oil into the pot and heat it to 50%, then fried the small fish, and the fish body color becomes golden yellow and then fish out;
6: After the fish is cooled, put it in the pot again and fried for 2 minutes, after taking out, sprinkle the salt and pepper on the small fish and finish it.
1: Small fish must be cleaned of internal organs and scales before use;
2: The appearance and inside of the small fish must be evenly with corn starch and smear then fried;
3: It takes two times to fry the small fish; The first time the fried is to make the fish ripe, and the second time is to make the fish bones crisp;
4: How much seasonings are added according to what you like, the list is for reference only.
If you like what I share, please follow me and support me. I will continue to update more about Chinese food, Chinese landscape and Chinese history. If you have any suggestions for the content I have shared, please leave a message to me, I will pay attention to your valuable suggestions and timely revision, thank you everyone.
