Cumin small white fish

Overview

The taste of Xinjiang actually has the taste of cumin, and many Xinjiang meals have the taste of cumin. Cumin is indispensable in grilled whole lamb, grilled buns, grilled naan, grilled mutton kebabs, stir-fried barbecue, etc. Even cooking and making hot pot soup base is indispensable for the flavor of cumin. To put it bluntly, cumin is the king of flavors. Cumin is also an indispensable condiment on the Xinjiang people’s table. This cumin-flavored white fish dish has a very high export rate in Xinjiang restaurants, and it also belongs to Xinjiang taste. The Chinese name of the small white fish is Baikal yaro, commonly known as small white fish and small white minnow. China is produced in the Irtysh River system in Xinjiang, such as Ulun Lake in Fuhai County in northern Xinjiang. Efficacy of small white fish: diuresis and swelling. Mainly edema; difficulty in urination, freshwater fish

Tags

• hot dishes
• home cooking
• chili powder
• cooking wine
• cumin powder
• egg
• little white fish
• onions
• starch
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: white herring starch, eggs, cumin powder, chili powder, cooking wine, ginger, green onions, vegetable oil

   

2. 2 Wash the small white fish with water and drain

   

3. 3 Chop the onion and ginger into mince, marinate the small fish with cooking wine and onion and ginger for more than 20 minutes

   

4. 4 Break the eggs and mix well

   

5. 5 Add starch and mix well

   

6. 6 Add cumin powder and chili powder and mix well

   

7. 7 Add the marinated fish and coat with a layer of egg wash

   

8. 8 Heat the pan with cold oil, heat the oil to 50%, add small white fish

   

9. 9 Fry until one side is hard, flip over and continue frying until golden brown

   

10. 10 Remove, drain and serve on a plate