Main Ingredients:
Wheat Ears: Appropriate amount.
Auxiliary Ingredients:
Cornmeal: Appropriate amount.
Seasonings:
Sichuan Pepper: Appropriate amount; Star Anise: Appropriate amount; Ginger: Appropriate amount; Dried Chili: Appropriate amount; Cooking Wine: Appropriate amount; Chicken Essence: Appropriate amount.
Taste: Slightly Spicy; Cooking Method: Pan-fried; Time: Several Hours; Difficulty: Ordinary.
Delicious Calcium Supplement from Hometown – “Dried Wheat Ears” Cooking Steps
Clean the wheat ears (remove gills, internal organs, and scales), wash and set aside.
Marinate. Use 8g salt, 50 Sichuan peppers, 2 star anises, ginger shreds, dried chili, cooking wine. Marinate for several hours (preferably half a day for better flavor).
Clean the marinated fish, preferably wash out all the small ingredients inside, leaving only the marinated fish. Then add about 50g of cornmeal and mix well (so that each fish is evenly coated with cornmeal). Add a little chicken essence and salt to make the cornmeal more flavorful.
Add a little oil to a flat pan and wait until the oil is hot. Evenly spread the wheat ears coated with cornmeal in the pan, do not put too much at once, otherwise the fish will easily break. Fry about 1 pound in 2-3 batches. Then turn to medium-low heat and fry slowly (use chopsticks to gently turn over each fish to prevent it from breaking).
Fry the fish slowly over medium-low heat until both sides of the fish are golden brown and each fish is crispy on the outside and tender on the inside.
