[Hunan yellow croaker]

Last Saturday, the kitchen turned into an explosion lab, which was the most "charming" kitchen record Hua had ever tried!Reason: fried fish! In fact, I have done this thing several times. There are always times when it is unstable Like this time!The fish in the pot were simply "running around", but they simply turned off the fire, closed the kitchen door, waited in the living room for 30 minutes, listened to the sound gradually subsided, and dared to go in to see how terrible the scene was!Scrub the wall surface of the table n+1 timesNever say die is my personality Do your homework and do it againThis time, finally, no pressure!

Main Ingredients

• starch About 2 tabletsp (about 30g)
• Edible oil appropriate amount
• Beer 1
• Rhubarb 3

Auxiliary Ingredients

• Cooking wine 4 tabletsp
• Light soy sauce 1 tabletsp
• sugar appropriate amount
• salt A moderate amount of
• chopped pepper appropriate amount
• garlic A moderate amount of
• ginger appropriate amount
• scallion A moderate amount of

Tips for fried fish:1. heat a clean pot in a hot pot until it is 10cm away from the air and feels "very hot"2. wipe the inner wall of the pot with ginger, and all of the inner wall (large ginger, too small to burn your hands, be careful when the pot is very hot)3. heat the hot pot and cool oil to 70%,Feel "very hot" 10cm apart4. fire in the whole processYellow croaker:It often inhabits in the middle and lower layers of the coastal waters with a water depth of less than 60 meters. Therefore, it is difficult for us to meet fresh ones in areas not close to the sea. We like to eat yellow croaker, whose meat is tender and has no thorns. It is a favorite snack to buy small yellow croaker and fry it crispy and sprinkle pepper and salt on the mouth. It is also delicious to stir fry big yellow croaker for a while after frying it! Non fresh fish are not suitable for steaming. Novices in the kitchen must pay attention to it when buying!How to remove the fishy smell of frozen fish?The fishy smell of chilled and frozen fish is very strong. If ordinary fish is used, ginger and cooking wine are not enough! One more trick - "beer" the malt flavor in the beer will neutralize the fishy smell of the fish, and the fried fish will become more crisp and fragrant after the beer is pickled!For fried fish, it is recommended that the amount of oil should be about 2 times more than that of fried vegetables. Do not use too much. The fried oil can not be reused. The oil is prone to produce carcinogens in high temperature environment.