The method for making dry-fried fish cubes
Dry Fried Fish Fillets Pieces Ingredients Introduction
Main Ingredients:
Chinese Grass Carp(About 2 pounds) Large Garlic Clove (One large)Ginger(A small piece) White Sesame Seeds (A little)(A few strands) Green Onion (One piece) Auxiliary Ingredients:
Cooking Oil (Appropriate amount) Cooking Wine (Eight tablespoons) Black
Pepper Powder (Appropriate amount) Five-Spice Powder (Appropriate amount) White Vinegar (A little) Fried Dough Stick Flour (One bowl) Salt (Two and a half teaspoons)Dry-fried Fish Fillets Preparation Steps: 1. Cut the grass carp into pieces upon purchase, then soak in flour, white vinegar,
and
black pepper powder with running water for 30 minutes after mixing evenly.(This step mainly removes dirt and fishy smell) 2. While soaking, prepare minced ginger and garlic.Half an hour later, rinse the fish pieces thoroughly with running water, ensuring all black membranes are removed, then pat dry and set aside. 3. Mix the minced ginger and garlic into the fish pieces, adding salt, half of the black pepper powder, and eight tablespoons of cooking wine, mix well.4. Cover with cling film and refrigerate overnight (or at least an afternoon) for better flavor absorption.
5. Take out a slightly larger oil-free bowl, add flour, five-spice powder, one teaspoon of salt, and mix in appropriate water to make a thick but not too stiff batter.6. Remove the marinated fish pieces from the refrigerator and dip them into the batter until evenly coated.
7. Pour enough cooking oil into the pan and heat it over high flame until about seven-tenths hot.
8. Lower the heat to medium, first fry a portion of the fish pieces.
9. When they turn golden brown on one side, flip and continue frying.
(Unskilled cooks may fry them piece by piece.) Fry the remaining pieces in sequence until all are golden brown, then remove and let cool.10. Serve with white sesame seeds and green onions (the room will be filled with delicious aromas at this point!).）
11. Accompany with tomato sauce for a different taste or enjoy as is.Tips: Using flour can remove blood water stains, making the meat more flavorful; vinegar and black pepper powder help eliminate fishy smell.
Control frying temperature well, do not use too high heat.
Fry until the fish pieces turn a golden brown, then flip and fry on the other side.(For those less experienced, fry one piece at a time.) Gently add the remaining fish pieces, continuing to fry until they are all golden brown, then remove and let cool.
10. Finally, serve by placing them on a plate with white sesame seeds and chopped green onions (at this moment, the house will be filled with inviting aromas!).）Season with ketchup as a condiment; it's also great to enjoy the original flavor!
Tips:
Adding flour can remove blood and water stains, making the meat more tender.Adding vinegar and black pepper can reduce the fishy smell. Control the frying heat well, don't let it be too vigorous. Fry at a moderate heat; do not use too high flame.
