[Exploded Fish Simplified Edition] - Cool or hot, multifaceted

Published Jul 18, 2021 at 01:40am ET

Exploded fish is one of my New Years dishes from snacks to big ones. Of course, we can also see its elegant demeanor when we drink happy wine. It can be served hot or cold. Its absolutely our great love! By the end of the year, I began to remember my fathers fried fish. Before I went back, I said to him, remember to buy fish fillets. Ill show you when I go home, and Ill learn! But diligent dad, give me the materials ready, the day before the fried fish soaked and packed, I went home in addition to eating is to take, completely did not get the true biography. And he joked a few words, saying, you do not teach me, but my father seriously said, this is nothing to learn, as long as the fried, soaked on the line! I can only say, Dad, as you said, this step is really easy to season, but it really depends on skill.

Food Material List

1 Grass carp half fillet 600g
2 ginger 7G
3 Spring onion 7G
4 Soy sauce 10g

Operational steps

1 Half of the fish is removed from the black film and the oblique blade is sliced.
2 Sliced fish
3 Mix fish fillets with ginger, onion and raw soy sauce. Marinate for 15 minutes.
4 Impregnating Material: The raw material in the auxiliary material is put into the pot except the scallion. The small fire is heated until saccharification, boiling slightly, turning off the fire, and drying until warm. Add the scallion and cool it.
5 Heat 70% of the pan and bubbles around the chopsticks.
6 Deep-fry the fish fillets in a pan until golden yellow is removed.
7 The oil temperature in the pan continued to rise, and the fillets were fried again for about 30 seconds.
Remove the fish fillets, filter the oil and put them into the impregnating material for 15 minutes.

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