Secret Beer Crispy Fish Nuggets--------With instructions to remove the fish bones
Overview
I have been a greedy cat since I was a child. I love to eat fish, all kinds of fish, fried, stewed and stewed. I never get tired of eating it~~~ This fish can be said to be crispy on the outside and tender on the inside.
Tags
Ingredients
Steps
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One grass carp, cleaned, fish line removed, set aside
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Remove the head and tail, and keep the middle for later use (the fish head, fish tail, and cut fish bones can be kept to make fish head and tofu soup)
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Cut the fish body into two finger-width sections
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Stand the cut fish segments upright, close to the fish bones, and cut off the fish meat (this way the fish meat is less wasted, easy to cut, and will not hurt your hands)
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Remove the fish bones from all fish pieces and cut the fish into appropriate sizes and set aside.
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Prepare appropriate amounts of white vinegar, beer and salt (I forgot to take a photo of the salt...)
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Put 2 tablespoons of white vinegar, half a bowl of beer and a tablespoon of salt into the fish pieces and marinate for 15 minutes
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Squeeze out the water from the marinated fish and take it out.
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In the fish pieces, add a little baking soda (about the size of a fingernail, no more), 2 spoons of steamed fish soy sauce, a spoonful of pepper, 3 spoons of beer, marinate for 10 minutes
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Heat the pot, add an appropriate amount of oil, heat until it is 60 to 70% hot, and fry over low heat. When the oil is hot, coat the marinated fish pieces in starch.
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Fry slowly over low heat until golden brown on both sides.
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Fried fish pieces are set aside
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Put a little oil in the pot, add onion, ginger and garlic and stir-fry
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Add green and red chilies and stir-fry evenly
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Pour in the fish pieces and add an appropriate amount of steamed fish soy sauce. Stir fry until the fish pieces change color.
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Just put it on a plate and eat it while it's hot. It's crispy on the outside and tender on the inside. It's delicious~~