The meat of the nine-bellied fish is smooth and tender, but when cooked, the meat is broken. Today, this salt and pepper nine-bellied fish, the skin is crispy, and the fish is tender and the tofu is not broken. The practice is very simple, just wrap the nine-bone fish in the top of the pulp and then fry in the pan twice, then sprinkle with salt and pepper to taste.
- After the fresh nine-legged fish go to the internal organs, cut off the head and tail and the fins;
- Wash and drain, marinate with salt and chicken for 5 minutes; marinate and then sprinkle some raw powder, spare;
- Then prepare the brittle pulp, take the same volume of flour, water starch, egg white, edible oil, mix, stir evenly, and add a little salt to taste;
- Put the nine-bone fish into the crispy paste and wrap it thoroughly;
- Heat the oil in a hot pot, open a large fire, and put the chopsticks to measure the oil temperature. When the small bubbles around the chopsticks turn to a small fire, put the nine-bellied fish that is hung with the pulp, fry until set, and remove;
- Then turn the fire to the maximum, and the next nine-bone fish will be re-fried once and fried to golden;
- Another hot pot, pour a little oil, red oil, garlic, green and red pepper, Chaotian pepper ring, saute;
- Add the fried nine-bone fish, season with salt and pepper, and wait until the fish is stir-fried in the pan. Turn off the heat.
1, the nine-bellied fish choose to look at the part of the fish belly, broken or darkened is not very fresh; 2, the key step of the salt and pepper nine-stomach fish is to prepare the brittle pulp, the four seasonings should maintain the same volume, so that the frying is more crisp It is not easy to fall into a dish;