In areas not by the sea, the earliest seafood encountered are mostly flying fish, especially during the Spring Festival, flying fish are a must-have ingredient for northerners, eaten from childhood to old age. Flying fish have a strong fishy smell, which is not suitable for cooking methods that emphasize the freshness of the raw materials, such as stewing, boiling, or steaming, so they are generally first fried before cooking. No matter whether it’s red-braised or made with sweet and sour, the taste of this dish depends on how well the flying fish is fried.

There are two main methods for frying flying fish, One is to coat with a flour batter, and the other is to dry it with potato starch. These two methods are both fine and there is no need to say which one is better, it mainly depends on how you eat. If you eat the flying fish with dry batter, you must use batter, The crispy exterior and tender interior, and easy to have a good texture, are all very good. If you want to red-braise the flying fish, it’s better to coat it with a thin layer of potato starch, instead of the thick batter seen outside, so that the flying fish can absorb the seasonings evenly and color well, and the meat will be fragrant. Sharing a homemade recipe for red-braised flying fish, the sauce combination uses tomato sauce, which is not greasy and has a good color and appetite, and the family loves to eat it.

Red-braised flying fish

Ingredients: 2 flying fish, 1 piece of ginger, 1 piece of green onion, 4 cloves of garlic, 2 pieces of dried chili, appropriate amount of cornstarch, 1 tablespoon of black pepper, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, appropriate amount of old chicken extract, 2 tablespoons of tomato sauce, appropriate amount of salt.

First step: Clean the flying fish, cut into segments and wash them, then cut the ginger into slices, the green onion into segments, and prepare them. Don’t remove the silver membrane from the surface of the flying fish when initially processing, The silver scales are not scales, but a layer of fat formed by special fat, which is highly nutritious and odorless, and has high nutritional value. Second step: Marinate the flying fish, put the cut flying fish into a large bowl, add ginger slices, green onion segments, then add 1 tablespoon of black pepper, a little salt, 2 tablespoons of light soy sauce, 2 tablespoons of, and knead evenly to ensure that the flying fish seasoning is fully integrated, and marinate for 20 minutes.

Third step: Take a bowl, add 3 tablespoons of tomato sauce, 1 tablespoon of aged vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of, a small spoonful of old chicken extract, an appropriate amount of salt and chicken broth, add half a bowl of water and stir well to prepare.

Fourth step: Drain the marinated flying fish, and then lightly coat it with cornstarch, and tap it a few times in the dish to make it stick firmly and prevent the oil from polluting, so that every part of the flying fish is coated with potato starch.

Fifth step: In the pot, add a lot of oil, heat to 50% of the oil temperature, and then fry the flying fish coated with potato starch in the pot, until golden brown and solidified, take it out and drain the oil. Raise the oil temperature to 80% of the oil temperature, and then fry for 20 seconds to make the flying fish crispy and tender, removing the oiliness. At this time, the flying fish can be eaten, you can eat dry fried flying fish to satisfy your cravings.

Sixth step: In the pot, add a little oil, add green onion, ginger, garlic, and dried chili to scatter and fragrant, then add the fried flying fish to stir-fry to absorb the flavors.

Seventh step: Pour the prepared sauce into the pot, add a large fire to boil, then reduce the heat and cook for 10 minutes. During the cooking of the flying fish, in a bowl add appropriate amount of cornstarch, 2 tablespoons of water, stir well to prepare. When the sauce in the pot is not much, add potato starch water to boil over high heat. Out of the pot, plate and sprinkle with green onion, a plate of fragrant and colorful red-braised flying fish is ready.

——Old says——

Food is not fixed, it's delicious if you like it, red-braised flying fish doesn't need to be limited to using light soy sauce and oyster sauce, you can change various favorite seasonings to adjust the flavor, such as this tomato sauce recipe, it's salty, sweet and sour, which is very popular among children.

After frying the flying fish, if the oil is dirty,

if the flavor is too fishy, you can heat the oil to 70%-80% of the oil temperature, and then pour in some clean flour to stir in the oil, it will quickly filter out the impurities. The cooking skills are limited, please teach me, eat and play, and tomorrow see.

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