Killing fish is still the same.
The bloody picture was blurred for a few seconds.
After the fish is killed, scrape off the scales, relax the fish, and then cut off the head, which is not necessary.
After removing the head, use the back of a kitchen knife to flatten the fish and remove the spine in the middle of the fish.
Then stick the fish skin down on the chopping board, and use a knife to draw even patterns on the white and slightly powdery fish.
"Use a little force when cutting, but be careful not to cut the fish."
She lifted the fish, gave a close-up, and then moved her hands again, "Finally, after all the internal flower knives are cut, the preparation work is done."
After the cut fish is rinsed in water, it presents a grainy flower that looks like a pine cone.
"Then we coat the squirrel fish with eggs and dry starch."
Jiang Qiuqiu also took a close-up of the powder coating.
Because there are many flower knives for cutting, you must be careful when coating the flour, so that the gaps of each piece of fish can be evenly coated with this.
"As we all know, in our recipe, the next step after coating with egg liquid and starch is-"
[Heat the oil in the pan!]
[Heat the oil in the pan!]
They are all old fans, who doesn't know this.
Jiang Qiuqiu laughed twice, "That's right, it's time to cook the oil."
I found a slightly deeper pot, and processed all the remaining fish while burning the oil. The temperature of the oil gradually increased, and tiny bubbles appeared in the pot.
This is a way for people to detect food opportunities with the naked eye. Jiang Qiuqiu pointed to Little Bubbles, "Now, we can put the fish down."
She pinched the tail of the squirrel fish and dipped the cut fish into the oil.
The high temperature caused the skin of the fish to curl up, and the originally pale meat was quickly dyed in the orange-yellow oil, which made the index finger move.
By the way, the aroma of fried food wafts gently, but everyone has seen the world, this aroma—
[Woooooo I'm dead, again!]
[I would like to call Jiujiu the strongest!]
[It's not the first time I cook fish, I still can't control my saliva.]
[Good health, good health, does anyone learn this? Those who are ambitious, come and learn this!]
[Come on, xx gourmet Fujika...]
Someone has ata a dozen gourmet hosts who have opened small shops in one go.
As time passed by, small starch slags dissociated, and the color of the fish gradually became golden, and when it accidentally touched the pot, it was no longer soft to the touch.
At this point, the fish is ready to be cooked.
Find a long plate and put the fish in it. Originally, this dish should be served with a fish head, but today I don’t eat fish heads, and should I divide the dishes? Cut a fish, divide it into left and right sides, and serve each side A bowl of rice and a small dish of pickled radish are just right, so the fish head will not be too much trouble.
The meat is all set, but it's not yet the dish's brightest moment.
As Jiang Qiuqiu said, he took out a bowl from the cabinet, and a small grainy, white, pointed thing with a wonderful light fragrance appeared in front of everyone.
[? what is this?]
Milky white pine nuts entered the oil pan.
Nuts and hot oil are always the best partners.
What does the sound of zigzag inspire? It is the fragrance of pine nuts.
High-quality forest nuts themselves contain a lot of oil. After deep-frying, the crispy taste and rich aroma are completely irresistible.