I bought a little peeling fish in a long time, I have been throwing the refrigerator forgetting. I saw it when I saw it in the front two days, I took it out and burned it, or I didn’t know when I forgot. Speaking of peeling fish, people in the Mainland may not be clear, and are commonplace along the coast. The introduction of the peeling fish is said that “Peeling fish is known” is called green fin horses, and it is called the hood fish, and the tide is known: Di Chi, the tick fish is called rubber fish in Shanghai and Zhejiang, in the north It is called lard, skin sharpener, bread fish, burning angle. “This fish appearance is more ugly, and the fish skin is very tough, and it is generally stripped to sell the head and fish skin, so it is called peeling fish. This kind of fish is relatively cheap, the meat is tight, there is no small thorns, and the protein is also relatively rich. It is very suitable for the elderly children to eat. It is said that my country is only the second largest economic fish species of fish with fish. It can be seen from the extent.
I used to work in Guangdong. We often fry some peeling fish, just use fried with fried, nothing, take porridge in the morning, very fragrant. But because this is a sea fish, it is more embarrassing, my parents are not very acceptable, so my approach is a little more complicated, first frying, then adding soy sauce for a while, smashing the soy sauce with the beans, so My parents are not excluded, very got. In fact, it is not only to peel the fish, can be burned like this, and other fish can do so.
Super lower meal soy peeling fish
Main ingredients:
Peeling fish, 1 catties, dry beans 1, ginger, big amount of garlic, half a green pepper, the amount of rapeseed oil, the amount of cooking wine, the amount of raw
Cooking process:
1. Peeling fish is soaked for half an hour to 1 hour, then clean up the dirty things inside the stomach, dry water.
Because the fish is preserved, it is generally saved, and it is more dry, so soak for a while, one is a little savory, the second is to let the meat back, this will not be too hard.
2, dry beans 1 first wash it first, then soaked for half an hour. This soaked in the water can be used to take the roast.
Bean 豉 is also very dry, soaking for a while, you can let the soy sauce of the beans will be released as much as possible.
3, ginger, garlic and pepper chopped, the beans are also casually cut, so the taste is easy.
4, pour the right amount of rapeseed oil in the pan, then fry the fish. My family is used to frying fish with rapeseed, so fried fish more fragrant.
5, the fish is fried to two sides of micro-focus, and will be released.
When the frying fish is between the fire and the small fire, turn it out of one or two minutes, prevent only fried in a long time.
6, just fry the remaining fried in the pot, ginger, garlic, pepper and beans.
If there are still many oils in the pan, you will fall out, you can leave some bottom oil.
7. Pour the front fried fish in the pan.
8, pour the water of the soy sauce into, plus 1 tablespoon, 1-2 tablespoon cooking wine, mix well, then cover the pot cover for 5 minutes, and finally open the juice.
Because the fish itself is salty, so no longer add salt, only adds a little soy sauce.
Several points to pay attention to:
1. When you buy it first, ask the boss, and the fish is not more salty. Some fish is very salty, some may be light. It is more than a baby before the salty fish is firing.
2, when frying, we must be patient, don’t be too big, it is easy to fry.
3, dry beans must be soaked for a period of time, otherwise it is too dry to release the sauce. Of course, if you use wet bean, you don’t have to be soaked.
The peeling fish in a plate of salty is fine. In fact, it is not a complicated, just frying, just simmering, just. Hurry up.