How to make delicious pepper and salt water dragon fish?

Salted and peppered dragon fish is rich in high protein and tastes delicious. Salted and peppered dragon fish is a low-fat food. People who want to lose weight can often eat salted and peppered dragon fish to lose weight. A low-fat and low-calorie diet is required for weight loss. The method of salted and peppered dragon fish is also very simple. As long as the seasonings are well matched and the heat is well controlled, there will be basically no problem. You will learn it once you learn it. How to make salted and peppered dragon fish delicious? Let’s take a look at it next.

1. Method 1 Ingredients: several water dragon fish, pepper and salt, according to personal taste, a little chopped green onion, a little salt, a little MSG, a little cooking wine, half a packet of frying powder, and two slices of ginger. 2. Method 1. Buy fried flour from the seasoning store and mix it into a thin paste according to the instructions. 2. Remove the head of the water dragon fish and wash it, then marinate it with salt, MSG, cooking wine, ginger, etc. for more than ten minutes. 3. Put the marinated water dragon fish into the fried flour and roll it slightly. Experience shows that it is better to mix the frying flour a little thinner. 4. Fry in a frying pan without white smoke over low heat until golden brown. Finally, sprinkle with pepper, salt and chopped green onions.

3. Method 2 Ingredients list: 500g water dragon fish, a little ginger, onion and garlic, a little cooking wine, 1 teaspoon spicy bean paste, a little pepper, a little salt, 1 teaspoon sugar, 1 teaspoon chicken powder, 1-2 finger peppers, 1 egg. 4. Step 1. Wash the water dragon fish, remove the intestines, head and tail, cut into sections, drain the water and set aside. 2. Chop ginger, onion and garlic, add 1 chili pepper, 1 egg, a little bean paste, pepper, wine, salt, sugar and chicken powder. Marinate for 15 minutes.

3. Cornstarch and frying powder 4. Prepare the batter for fried fish. Use part of the juice from the marinated fish and add water to mix it with flour. Mix the starch water and flour in a 1:1 ratio. The flour doesn't need to be too sticky, just enough to hang on to the meat so that a little bit of meat can be seen. I don't like too thick a layer of flour. Friends who like thicker skin can adjust it by themselves. If you like it spicy, you can add some chili powder. I use cornstarch and supermarket frying powder in a 1:1 ratio. 5. When the oil is about 50% heated, you can put the food in the pan and fry it. It will take about 3 minutes. If you want it to be more colorful and crispy, fry it longer. 6. The last step is to drain the oil, put it on a plate, sprinkle some shichimi funghi and enjoy your meal.

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