Whether it is fried fish pieces or fried whole fish, drop some "it" before putting it into the pot, which will increase the fragrance without fishy smell, and it will be gluttonous every year

Fried fish is skillfully fragrant

Usually when we fry fish, we should marinate the fish with cooking wine, salt, green onion and ginger for a period of time, so that the fish can be more flavorful, but before the fish is put into the pot, you may wish to drop a few drops of vinegar on the whole fish or fish pieces and then fry, the vinegar can enhance the flavor of the fish, remove the smell and greasy, and also soften the fish and fish bones.

Next, I will share with you a pickled crispy fish, which can be used as both a cold dish and a hot dish for the New Year.

How to make pickled fish

Ingredients: 1 piece of fathead fish.

Ingredients: 2 chives, 3 cloves of garlic, 1 piece of ginger, 2 star anise, 1 small piece of cinnamon, 100 grams of rock sugar, 3 teaspoons of cooking wine, 1 tablespoon of light soy sauce, 2 teaspoons of dark soy sauce, 2 teaspoons of aged vinegar, 1 teaspoon of white pepper, a little white sesame seeds, appropriate amount of salt and oil.

The first step is to scrape the fish body clean and remove the fins, remove the internal organs and black membrane in the belly of the fish, rinse it back and forth with water, drain it and cut it into fish pieces, peel and slice the ginger, wash and cut the chives into small pieces.

The second step is to put the fish pieces into a bowl, add half of the chives, half of the ginger slices, cooking wine, white pepper, marinate for 15 minutes to make the fish pieces flavorful, and then drop half a teaspoon of aged vinegar into the fish pieces, and let it stand for 5 minutes.

The third step, pour in the amount of oil that can not be submerged in the fish, heat over medium heat, when the oil temperature is 6 percent, put the fish pieces into the hot oil and fry them until golden brown, remove the oil, and then the oil temperature is burned to more than 8 percent, and the fish pieces are fried again until browned and crispy, turn off the heat and drain the oil.

Step 4: Pour a small amount of oil into another pot, heat over low heat, add the remaining chives, ginger slices, garlic, star anise, and cinnamon and slowly fry until fragrant.

Step 5: Pour in 2 large bowls of water, add light soy sauce, dark soy sauce, rock sugar, appropriate amount of salt, turn to high heat and bring to a boil, add vinegar and boil for 1 minute, turn off the heat, make a sauce and let it cool.

Step 6: Put the fried fish pieces into the sauce, marinate for 1 hour to make the fish pieces fully flavored, and finally put them on a plate and sprinkle a little white sesame seeds to make them ready.

Tips:

It is also possible to use grass carp to make this pickled fish, but there is a black film in the belly of the fish, which not only has a large fishy smell, but also makes the fish meat have a bitter smell, which can be scraped off with a fingernail, so it must be removed.

The oil for frying the fish pieces should be sufficient, fry them on medium heat for about 3 minutes after entering the pot, and then fry them quickly over high heat after taking them out.

After the fish pieces are put into the pot, do not rush to turn them first, it is easy to stir, and wait until the fish pieces are set, and then slowly turn them to heat them evenly.

If you want to use it as a cold dish, soak the fish in a cold soup to taste, and if it is a hot dish, put the fish in the soup and simmer it over low heat.