Crispy river fish
Overview
My son has been an environmental enthusiast since he was a child. He refuses to eat game in the mountains or small fish in the river. So the small river fish that my friend gave me had been sleeping in the refrigerator for a long time. When I was cleaning the refrigerator, I saw that half of them were used to boil water bracken in the morning, and the other half had to be fried and crisped to eat slowly.
Tags
Ingredients
Steps
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Thaw the frozen river fish in water and clean them.
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Control the moisture of the treated small river fish. Slice ginger and set aside.
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Put the small river fish in controlled water into a small basin, add salt, ginger slices, and cooking wine and marinate for half an hour.
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Prepare some salt and pepper (a mixture of salt, pepper powder, chili powder, and powdered MSG)
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Heat the wok, pour in cooking oil to heat, add the river fish and fry until it is dry, slightly yellow and crispy.
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Take the fried river fish out of the oil pan and sprinkle with some pepper and salt before serving.
