Saury with lemon - the way to tease your stomach buds
The saury has a lot of fat. The fish likes to be fried or roasted. It is slowly fried over a medium low fire until golden yellow. The fat is forced out of the fish and then melted back into the fish. Finally, it is poured with lemon juice One bite, tut Tut, it is not greasy at all. On the contrary, it feels smooth, fresh and delicious.1. There is no need to dissect the belly of the fish. When digging out the gills, you can stretch your chopsticks into the gills and stir them around. It is easy to clean the internal organs. The shape of the saury treated in this way is complete and will not affect the taste.2. It's best to drain the water or suck it with kitchen paper before salting the fish, so that the salted fish will be more delicious.3. The saury will produce some water after being salted, so it is best to drain the water again or use kitchen paper to absorb the water before frying, so that the fried fish skin will not break.4. When the fish is just put into the oil pan, it will immediately have a layer of pastry. At this time, do not turn it over. After frying for a while, gently shake the pan to let the fish slide.5. Like to eat spicy pro, you can withdraw some pepper powder or dry pepper.
Step 1 . Get all the materials ready.
Step 2 . Wash the saury and stir it with chopsticks.
Step 3 . Then gently pull out the gills, which will be cleaned together with the viscera in the fish belly.
Step 4 . A slanted knife cut evenly on both sides of the fish body.
Step 5 . Soak up water with kitchen paper.
Step 6 . Add pepper and salt.
Step 7 . Add cooking wine, shake well, and marinate for more than 20 minutes to taste (drain the water with kitchen paper before frying).
Step 8 . Heat the oil in a hot pot, and then stir fry ginger slices.
Step 9 . Put them in the pan one by one.
Step 10 . Fry until two strips are golden.
Step 11 . Squeeze in the lemon juice.
Step 12 . Gently jolt the pan and let the lemon juice evenly wrap around the fish.
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