How To Make Perfect Fish Fry Every Time 炸鱼排这样做酥脆多汁，全程小技巧 • Taste Show

Hi, I'm Chef John Thank you for paying attention to our sight. Don't forget to touch this link. Subscribe to our website. Watch thousands of dishes and exclusive programs Hi, everyone. Welcome to our food platform. I'm Chef John I'm here to share with you today. Fried steak is also called Geely steak. What about the effect of our steak It is crispy on the outside and tender on the inside. The meat is very tender. Why is it called Geely steak? Because we used custard powder This is a very special flavor with its own flavor. The effect is to remove the fishy smell and increase the fragrance Then we Chinese compare lip service Geely. Since the powder Then let's call it Geely's steak. The feeling of looking happy. So today we chose the grouper. At ordinary times, there is also fish meat peeled and boned in supermarkets. All very new. You can buy it back at home and do it. What about the effect of this fish today? is more tender The meat feels great. Then what shall we do next? The first thing to do is to remove the bone from the head of the fish. This is the fish we have washed. Go down to the head and tail bone Don't throw it away. We are usually at home. Can be fried It can be red and can be made into pepper salt. Fried to brittle bone It depends on how you like it. Then we are equal to one fish and two eats One fish can eat three The main thing is to look at your personal preferences. And the degree of understanding and operation of cooking. Old man, we first fish. Take your head off. We are from here. The head is cut down. Next, we're going to remove the fish. We operate from the middle here. The bones of the fish. Pull back gently. Because of the bones of the fish. It can be used as a pole. What about your words like that? hands more measured You just pull back on this bone. Okay, let's look at this fish. Half of it has already arrived. Then what about the cut here? To get in here. Take that bone. Completely separated from that half piece of fish. Pull back lightly. When the knife is flat, we have to grind it a little faster. If you want to do something good, you must first sharpen your weapon. This is a Chinese word. Practitioners are like that too. The knife is not quick to do good. All right, we'll have half a piece of fish. We put it on the wall. Then we put the middle of this bone Keep getting rid of it. If you are usually at home Feel it dangerous. You can use a cloth or paper. That's the distance from the knife. The more you keep a distance The higher the sense of security The feel is also important. We are even then. Safety first. Then what next? Let's fix this meat. A whole slice of fish without a bone. First, we need a knife from here. Because there are two more big bones here. Look at everyone. And some small ones. Well, our half of the fish has been fixed. Everyone can take a look Worship of meat. Red skin. Then let's clear out the other half as well. Our steak is these two large pieces. Today's fish steak should also be tasty. We gave it to the oblique knife and changed it to four pieces. Cut into small pieces. It's a little bit convenient to the inside when it blows up. Then when we cut, we were also very thoughtful. Straight words like this fish. On the other hand, the opening of the fish. It looks smaller. We will use the oblique knife method Cut out the meat like this. will look a little bigger Next, we're going to bait the fish steak. We put the fish into a bowl. We need some juice. Because the juice is in here. It also plays a very important role. Is the role of deodorant They have a special smell. What about after it blows up The acid is basically not retained. Leave only the lemon fragrance It should be very good. A lot of smelly lemon is its star A lot of times with it a match without temper That's basically not fishy. The old man needs some salt. What we use today is garlic salt A small amount of garlic into the bottom taste Let's have a little potato powder to add flavor. White pepper cooking wine, auspicious sugar will do Taste Then we'll put in the chicken wing powder. A small amount and not too much Because the taste of the wing powder is very strong Here comes the egg. Eggs up a certain viscosity We'll put a little more flour. No more Make its appearance both sticky It also has the effect of trapping water. All right, let's give it a grip. As you can see, this color is also golden. It's the same color as chicken wing powder. The outer layer of protection is all wrapped in meat. Our steaks are finished. Next, let's take a picture of bread powder. We put the fish on the side. So we make it more fragrant We're in this pastry. Also put in some chicken wing powder The effect will be better mixed with it. Next, let's give the fish to the batting powder. We first need to prepare a bag. After filming, put the powder directly into that one. Our steak while it's very sticky Put it on when there is stickiness on both sides. Don't move. First, pile up the flour directly. Because it won't be too sticky where such a talker touches. The place where the steak happens to be sticky So we press hard. It didn't just wrap all the crumbs around the steak. And make the fish very tight. The flesh of the fish will also be soft. It's easy to wait and mature. These are little secrets. All right, everybody, look. Our pastry has been beautifully wrapped Very real. Okay, let's put it on the deck. Our steak is well. Then our preparations for today's Geely Fish Chop are complete. All right, our steak is about to be fried. Generally speaking, our oil temperature is between 300 and 350 degrees Fahrenheit. It will be 300 degrees soon. Almost we can fry this oil. Because this oil goes down, it has two advantages. The first good thing? It immediately bread flour and the fish meat immediately stick together It won't sink away The second? All of a sudden, the fish meat was immediately shaped. We ask outside to be crispy So let's start by releasing these just-cut fish into the pot. Fried All right, everybody see This is the effect of bubbling. But it's not particularly hot. Not especially high. Don't move. Don't move. Make sure it's stereotyped. After setting the shape, you will not take off the bread powder. Look at this steak. Floating on itself. Slowly floating up. So make sure it does. Slowly, everyone, slowly. No hurry It's also maturing in this process. Let's see this color starts in the direction of gold. Now it is almost 70% ripe. Let's get a little hotter and have a re-fry. In this way, the appearance will be very beautiful that kind of golden color This color is beautiful too. Everyone can take a look. Okay, here comes our oil again. Let's go back to bombing. Old man, don't move. Although stereotyped Because the meat is too tender. It breaks easily Well, at this time, we can easily turn it over. Basically completely non-stick together. All right, we'll have our steak fried fully mature Just reached its ripe boundary point. Then we're going to change this steak to a knife. All right, we've finished our steaks. Beautiful gold. Very good eyes. The feeling of drooling All right, let's take it and put it in the bag. As you can see, this fish is very tender. The fish in the middle is still dripping with juice. very, very tender Everyone heard the sound of my knife going down. click click Well, our online salad sauce is also wrapped up. It's like the feeling of harvest in the net. The kind that looks golden. Let's taste the steak. Wow, it feels crisp when rubbed. I have Mimi here. I also like to dip a little garlic chili sauce We also developed it ourselves. They all sell in the market. We can also buy to taste later. Wow, this steak is very crispy Very tender. The fish in the middle is basically fishy. Those flavors we just use are too common. And then the layer of flour on the outside It was a very surprising feeling. Bite it up is a click click feeling Everyone heard I was just biting. People who like spicy food. Think I can dip it in garlic chili sauce today. As long as it is platoon For example, chops, chops and so on. Like we do this way. It is the feeling of eating crispy outside and tender inside. At that time we mastered this method. I will definitely give it to you and your family. More fun to cook. Okay, then we'll see you at the next show.