This big belly fish has different names in different places. In Cantonese, Taipa means "little pit", which generally refers to "fish in water pit". Although this guy is so small, in fact, it's very crispy to fry. Because the belly of the big belly fish is full of fish eggs or small fish seeds, it's this pile of fish eggs that makes the big belly fish taste better than the ordinary small fi****** is the most common way to fry the big belly fish with oil. The crispy fish can be eaten even with small thorns. It is a delicious vegetable for drinking wine, rice and porridge.
[ingredients]: 500g fish, 1 bowl of flour, 2 tbsp of salt and pepper, 1 tbsp of salt, 1 millet pepper, 1 green pepper, 1 garlic sprout, proper ginger, 2 tbsp of cooking wine
[method]:
1 when buying this kind of fi****** must be cleaned. Because it's dirty, first pour the fish into the basin, fill in the water, and wa***** with your hands continuously. The water will turn gray, and then pour out the water. There are some weeds and impurities in it. After several times of washing, wa***** with flowing water, drain the washed fish, put cooking wine, 1 teaspoon salt, and grind in more Marinate ginger for 15 minutes.
2. Pour in the flour and let each fish wrap it in the paste. I like the flour a little more. The fish is wrapped in a thick shell, which is like the taste of pastry, so the paste can be dried a little. Don't like the thick flour can be diluted a little bit, then mainly eat fish, no noodles to eat.
3. Pour more oil into the pot and heat it up. If there are small bubbles in the chopsticks, you can start frying. Then add 3 pieces of ginger and fry for about 1 minute.
4 pack the small fish wrapped with flour with a leaky spoon, shake the spoon to shake off the excess flour, then pour the fish into the pot, do not turn it after pouring in, and fry it with medium or small fire all the time.Don't stir the fish in the way of frying. Blow until it hardens and sets, then turn it over with a shovel and continue to blow it through. There is a hard shell on the surface of the fried fish.
5Take the fish and drain it. Put it on the plate for later use. If the fried fish stick together and agglomerate, they can be broken off by hand, and the crisp fish will be broken off.
6 put a little oil in the wok, add ginger, garlic and pepper, stir fry until it is scorched.Finally, pour in the fried fish, sprinkle with 2 layers of salt and pepper powder, and then add more salt and pepper to the fish that is a little bit heavier or used for porridge. Stir evenly and then the fish will be out of the pot.Very simple fried fish, no special strict requirements, according to how you like to adjust. It tastes delicious, especially when it's full of eggs.
[tip]: the big belly fish is also called mosquito eater. It is native to Southeast America, Mexico and other places. It is omnivorous and feeds on zooplankton, small insects and debris. Of course, it also includes mosquito eating larvae and larvaThis big belly fish has different names in different places. In Cantonese, Taipa means "little pit", which generally refers to "fish in water pit". Although this guy is so small, in fact, it's very crispy to fry. Because the belly of the big belly fish is full of fish eggs or small fish seeds, it's this pile of fish eggs that makes the big belly fish taste better than the ordinary small fi****** is the most common way to fry the big belly fish with oil. The crispy fish can be eaten even with small thorns. It is a delicious vegetable for drinking wine, rice and porridge.
[ingredients]: 500g fish, 1 bowl of flour, 2 tbsp of salt and pepper, 1 tbsp of salt, 1 millet pepper, 1 green pepper, 1 garlic sprout, proper ginger, 2 tbsp of cooking wine
[method]:
1 when buying this kind of fi****** must be cleaned. Because it's dirty, first pour the fish into the basin, fill in the water, and wa***** with your hands continuously. The water will turn gray, and then pour out the water. There are some weeds and impurities in it. After several times of washing, wa***** with flowing water, drain the washed fish, put cooking wine, 1 teaspoon salt, and grind in more Marinate ginger for 15 minutes.
2. Pour in the flour and let each fish wrap it in the paste. I like the flour a little more. The fish is wrapped in a thick shell, which is like the taste of pastry, so the paste can be dried a little. Don't like the thick flour can be diluted a little bit, then mainly eat fish, no noodles to eat.
3. Pour more oil into the pot and heat it up. If there are small bubbles in the chopsticks, you can start frying. Then add 3 pieces of ginger and fry for about 1 minute.
4 pack the small fish wrapped with flour with a leaky spoon, shake the spoon to shake off the excess flour, then pour the fish into the pot, do not turn it after pouring in, and fry it with medium or small fire all the time.Don't stir the fish in the way of frying. Blow until it hardens and sets, then turn it over with a shovel and continue to blow it through. There is a hard shell on the surface of the fried fish.
5Take the fish and drain it. Put it on the plate for later use. If the fried fish stick together and agglomerate, they can be broken off by hand, and the crisp fish will be broken off.
6 put a little oil in the wok, add ginger, garlic and pepper, stir fry until it is scorched.Finally, pour in the fried fish, sprinkle with 2 layers of salt and pepper powder, and then add more salt and pepper to the fish that is a little bit heavier or used for porridge. Stir evenly and then the fish will be out of the pot.Very simple fried fish, no special strict requirements, according to how you like to adjust. It tastes delicious, especially when it's full of eggs.
[tip]: the big belly fish is also called mosquito eater. It is native to Southeast America, Mexico and other places. It is omnivorous and feeds on zooplankton, small insects and debris. Of course, it also includes mosquito eating larvae and larva
