Delicious Crispy Grass Carp Slices with Peony Fragrance – Fish Kitchen’s Secret Recipe

Taste: Salty and fragrant; Cooking method: Fried; Time-consuming: One hour; Difficulty: Ordinary.

Detailed Steps for Cooking Delicious Crispy Grass Carp Slices with Peony Fragrance – Fish Kitchen’s Secret Recipe

Preparation of ingredients: Main ingredients: A three-pound grass carp, kill the fish, remove the scales and other debris, cut two large pieces of fish meat from the tail with a knife, remove the fish head, and cut the remaining fish back and tail into small pieces;

Seasonings: Cooking wine, white pepper powder, oyster sauce, sesame oil, salt, sugar, starch, vegetable oil, coriander, small chili pepper.

Food preparation: Remove the fish belly thorns from the two large pieces of fish meat previously removed;

Seal and freeze the fish head, tail, back frame, and fish belly. (Frozen for a maximum of about 10 days, then thaw naturally)

Cut the fish meat into slices.

Food processing: Add appropriate amount of cooking wine, white pepper powder, oyster sauce, sesame oil, salt, and sugar to the sliced fish meat;

Mix well with your hands and marinate for 30 minutes;

Pour an appropriate amount of starch onto the marinated fish slices; (If you are not sure about the amount, add it slowly in batches)

Let the fish slices evenly coat with a thin layer of starch; (Remember it should be thin, not thick)

Cooking method: Pour an appropriate amount of vegetable oil into the pot. When the oil temperature reaches 70% heat, add the fish slices;

Fry until both sides are golden brown, remove and drain on absorbent paper;

Arrange the fried fish slices in a circle, sprinkle a little chopped small chili pepper in the center, and decorate the edges with coriander leaves.

Delicious crispy grass carp slices with peony fragrance.

Get rid of the annoyance of too many fish bones, suitable for all ages.

Peony, delicious and beautiful.