Pan-fried fish cubes
| Headless fish 2 items | Ginger 1 block |
| Scallions 4 roots | Zanthoxylum bungeanum 20 capsules |
| Salt 1 gram or not | White pepper 2 grams |
| Spicy braised rice wine or cooking wine 3 spoons | Powder Appropriate amount |
| Grandma Township small mustard oil Appropriate amount | Cumin powder (sprinkling) 6 grams |
Step 1
Prepare two headless fish, ginger and green onions
Step 2
Cut the fish into pieces, add base salt, white pepper, ginger, Sichuan peppercorns, green onions, and fermented glutinous rice, mix evenly, and marinate for 30 minutes.
Step 3
Wipe off the excess water from the fish pieces with a kitchen towel and wrap them incornstarch
Step 4
Put an appropriate amount of mustard seed oil from Grandma Township in a flat-bottomed non-stick pan
Step 5
When the oil temperature is 70% hot, add the fish pieces and fry them.
Step 6
Fry over medium-low heat until browned on one side, about 5-8 minutes
Step 7
Fry until both sides are browned.
Step 8
Arrange on a plate and sprinkle with chives and cumin powder
Step 9
The meat is charred on the outside and tender. It tastes charred and fragrant, not fishy and has few fish bones. Cooking tips for pan-fried fish fillets1. Headless fish is also called pollack. When cleaning, you need to remove the black membrane in the belly.
2. There is salt in the fragrant rice bran. You don’t need to add salt when marinating. If not, you can use cooking wine or rice wine instead. You need to add a small amount of salt for marinating.
3. Fry the fish pieces over medium-low heat and turn them over after they are set and colored. They will not rot easily
