Appetizer, in addition to peanuts, this dish is also a hard dish with alcohol, golden and crispy and fragrant

【Dry fried fish】Ingredients required: 1 kg of small wild fish, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of white pepper, 1 teaspoon of thirteen spice powder, 4-5 tablespoons of starch,

Steps:

1. Remove the scales and gills of the small fish, wash and drain the water.

2. Put the cleaned fish in the basin, add salt, green onions, ginger slices, cooking wine, white pepper, thirteen spice powder, stir evenly, and marinate for about half an hour, so that the fish can be fishy and marinated into the flavor.

3. Pick out the pickled small fish, drain the marinated water, and do not use green onions and ginger slices.

4. Take a flat plate, put in the starch, put the small fish in the starch, evenly coat a layer of starch on the surface of the fish, and shake off the excess starch.

5. After wrapping the small fish in starch one by one, set them aside, do not stack them on top of each other, and leave them for 5 minutes, so that the fish will regain moisture, so that the starch sticks to the fish, and the starch will not fall off when frying.

6. Add oil to the pot and burn it to about 6 into heat, if the amount of oil is small, fry the fish in batches, fry the fish into the pot one by one, when the fish has not been fried, do not flip, the fish is easy to break, fry the fish into a shape, and then turn the fish over, fry the other side, fry both sides to shape, and fish out.

7. The oil temperature rises to 7-8 into heat, put the fish into the re-frying, fry the fish to golden color, crispy appearance, take out the fish, drain the oil, put it on the plate, when eating, you can match some pepper and salt, dip and eat, the taste is better.

Tips:

Frying fish, it is very important to grasp the oil temperature, how to judge how hot the oil temperature is, when you see the oil in the pan, in the rapid flow, the heat feeling is obvious. At this time, if you put a fish down and try it, you will see dense bubbles around the fish, accompanied by a slight sound. It shows that it is now "6 into hot" medium-temperature oil, which is suitable for the first oil temperature of fried fish, which can make the ingredients quickly set and fry the fish without frying paste.

The middle of the oil noodles is turned outward, and there is a large amount of green smoke, stirring with a spoon has a sound, the fish is put into the oil pot, and the fish will immediately be flooded with dense small bubbles, which means that it is now "7 into heat", high-temperature oil, you can fry the ingredients until the outside is charred and the inside is tender