Foodabc Food Therapy Calcium supplementation

Homemade Jiangnan flavor of "crispy fish meat on the outside, tender inside, and salty and delicious soup" [fried fish noodles]

2024-06-25 02:58:52 834

Fried fish is the process of first frying the fish in oil and then marinating it in a cooked sauce to enhance its flavor< br>

Details of ingredients

grass carpOne article
noodle200 grams
Cooking wine2 spoons
Light soy sauce2 spoons
Old smoking2 spoons
White sugar2 spoons
salt2 spoons
monosodium glutamateA spoonful
lukewarm boiled waterA bowl
White pepper powderA spoonful

Technique

difficultybeginner
workmanshipburst
tastesalty and savory
timeHalf an hour

Steps to make Homemade Jiangnan flavor of "crispy fish meat on the outside, tender inside, and salty and delicious soup" [fried fish noodles]

1. Select a live grass carp weighing over 2 pounds and ask the fish stall to slaughter it on your behalf. After taking it home, simply rinse the inside and outside thoroughly.
2. Use a sharp knife to remove the head and tail of the fish, only take the fish body, and first cut it into 1.5cm to 2cm wide fish pieces.
3. Divide each fish piece into two and cut them into fish strips. Pour an appropriate amount of white pepper and salt, marinate for 15 minutes.
4. Add one egg white, 5 tablespoons of sweet potato starch, and 1 tablespoon of Sichuan pepper.
5. Mix all the materials and fish that have been coated with starch paste evenly, so that each fish fillet is coated with starch paste.
6. finely chop scallions, ginger, and garlic.
7. Take a large bowl and place it inside.
8. Add two spoons of cooking wine, two spoons of light soy sauce, two spoons of dark soy sauce, two spoons of white sugar, one spoonful of sesame oil, one spoonful of monosodium glutamate, one spoonful of salt, and a small bowl of warm water to make the sauce.
9. Add a little more oil to the wok, as the fish needs to be fried. Throw a few slices of ginger in at the same time (to remove the fishy smell and prevent it from getting stuck in the pot). When the oil is 80% hot, put the fish strips into the pot.
10. First increase the heat, then decrease the heat. Fry the fish until crispy and golden on the surface. (It's best to fry it again for a more crispy taste)
11. Remove the oil control.
12. Pour out the excess oil from the pot, leave a little base oil, reduce the heat, and add scallions, ginger, and garlic to stir fry until fragrant.
13. Pour in the previously mixed sauce.
14. Increase the heat and turn it off after boiling.
15. Put in the fried fish strips and simmer for 4-5 minutes.
16. Side dishes: leeks, small greens, tomatoes
17. Cook the fine noodles in a pot, drain them in a few layers of cold water, and put them into a bowl.
18. Pour in a few spoons of fried fish for topping.
19. A bowl of crispy fish meat with a rich broth is ready for stir frying.