[Five Spiced Striped Fish]_Five Spiced Striped Fish_How to do_How to do
The spiced banded fish has all the colors and flavors, and the nutrition of the banded fish is high. Regularly eating banded fish can nourish the five internal organs, prevent cardiovascular and cerebrovascular diseases, and make the skin and hair better and better. Let’s learn the method of banding fish.
First, spiced zucchini ingredients, fresh zucchini 1 (300g) green onion, ginger, cooking wine, soy sauce 2 tablespoons of Huadiao wine 5 hand sugar 1 tablespoon of salt 1 small spoon of water 1 cup of spiced powder 1 small spoon of white wine 1 small spoonTake the fish to the head and tail, cut off the fins, and clean up the internal organs; especially the blood under the thin film in the fish belly, it must be washed clean, that is the fishiest; white fish scales must be retained, and the nutritional value is very high.Not too fishy; cut into sections, add cooking wine and onion ginger and marinate for more than 30 minutes; 2 while pickling fish, prepare marinating sauce: put soy sauce, flower carving, sugar, salt, allspice in a bowl, stirEvenly prepare in batches; 3 shred ginger and shred for future use; 4 fry the pan, add some peanut oil and scallion ginger; pour the residue and boil; 5 add an appropriate amount of water, boil again, and cook for 5 minutes;; Turn off the fire.
Pour into a bowl and set aside; 7.Pour the pickled strips of fish evenly over a layer of dry powder (either flour or starch) and shake off the excess dry powder; 8 lift the oil pan and wait until the oil temperature is 60% to 70%.Fry until golden in appearance; 9 Use kitchen paper to remove excess oil; 10 Put in the marinade while hot and marinate for 20 minutes, then you can eat.
11 Of course, the longer the marinating time, the more delicious it becomes.
Do more, put it in the refrigerator and eat slowly. The spiced strip fish recipe is loose and tender, delicious and mellow.
Ingredients: 500 grams of strip fish, seasoning: 5 grams of cooking wine, 8 grams of soy sauce, 2 grams of MSG, 3 grams of salt and pepper, 8 grams of spiced powder, 5 grams of white garlic, 5 grams of shallots, 3 grams of flax oil, 30 grams of vegetable oil.
Garlic peeled and mashed; scallions removed from the roots, washed and cut into scallions, set aside; 2.
Wash the scallops, cut into 1 cm thick slices, and marinate with rice wine and soy sauce; 3.
Heat the wok, add a little oil to heat, and fry the fish fillets until golden on both sides; 4.
Add garlic and fragrant to the pan, pour fish fillets, sprinkle with MSG, salt and pepper, allspice powder, stir fry evenly, drizzle pepper oil, sprinkle with spring onion, and put in a pan.