Crispy on the outside and tender on the inside, crunchy and delicious.
Materials
Steps for making salt and pepper tofu fish
To prepare the fish, cut the neck in half, but don't cut it all the way through. Hold the neck down with a knife and pull the fish backward with your other hand. This makes it easy to remove the fish's internal organs.
All of them were handled in this way.
Cut open from the back of the fish
Remove the white membrane inside the fish's belly, otherwise it will have a fishy smell.
Each fish was cut into three pieces.
Marinate with three slices of ginger, cooking wine, and scallions (I forgot to buy scallions) for about 10 minutes.
Remove the liquid, add an egg yolk, yes, only the yolk.
Mix the egg yolks well.
Each piece of fish is coated with cornstarch in this way.
Heat the pan with cold oil. Once the ginger slices have released some oil, add the fish fillets one by one, without stirring.
Cook over medium-high heat until the fish floats to the surface and sets, then you can move it and flip it over.
The color gradually turned golden yellow.
Turn the heat down a bit (not simmer), and once it turns golden brown, it's ready to be taken out of the pan.
Remove the fish and set aside. Turn the heat to high and heat the oil until it's very hot. Then, put the fish back in and fry for another 30 seconds, being careful not to burn them.
Remove from heat and sprinkle with salt and pepper.
It looks great with just a little decoration, right? It tastes even better with a splash of vinegar.
Tips for Salt and Pepper Tofu Fish
Once the oil boils, you need to work quickly. Generally, frying for 6 minutes is enough. A second fry is optional and doesn't necessarily need to be 30 seconds; the exact time depends on the color.
