Fried green skin and tender
- 6 green skin tenders
- 3 red peppers
- 5 pcs garlic
- 3 pcs ginger
- 200g vegetable oil
- 5g salt
- 1 scoop of soy sauce
- 1 scoop of cooking wine
- 2g of cumin
1.Clean the green skin and pickle it with salt, cooking wine and ginger slices There is enough time to pickle for half a day and make it more delicious.
2.Wash and dry with kitchen paper, so that the oil will not collapse when frying
3.Heat the oil in a hot pot with a little salt and ginger slices and cook until 60% hot, then fry the green skin and tender skin
4.Turn The pot is evenly heated and golden on both sides
5.Take out the oil, bring to a boil, and fry the fish again.The deep-fried green skin is tender on the outside, crispy on the outside and tender on the inside, even with bones.It's all crispy
6.Put red pepper, minced garlic, minced ginger and fry in the bottom oil of the pot.
7.Add green skin tender and add light soy sauce to taste
8.Sprinkle with cumin powder
9.Sprinkle chopped green onion
10.First choice for snacks
11.Meimeida to eat??
Fish should be marinated in advance