Ribbonfish

Ribbonfish is a common type of fish in daily life. Its flesh differs from other types of fish. Ribbonfish has a salty taste and a higher fat content than most fish, which can help lower cholesterol levels. Regular consumption of ribbonfish can be very beneficial for the internal organs.How to Cook Ribbonfish DeliciouslyIngredients Preparation2 frozen ribbonfish, 1 egg, 1 teaspoon five-spice powder, 10 grams ginger, 1 teaspoon sugar, half a teaspoon white pepper powder, 3 tablespoons flour, 1 teaspoon salt, half a teaspoon baking powder, 1 teaspoon cooking wine.Method Steps1. Cut off the head and fins of the ribbonfish, remove the innards, and clean thoroughly. Cut into sections, then mix with 3/4 teaspoon five-spice powder, 1 teaspoon salt, 3/4 teaspoon sugar, white pepper powder, cooking wine, monosodium glutamate, and sliced ginger. Marinate for 2 hours. Absorb the moisture on the surface of the fish with kitchen paper.2. Beat the egg in a bowl, add flour, baking powder, 1/4 teaspoon five-spice powder, 1/4 teaspoon salt, 1/4 teaspoon sugar, and an appropriate amount of water to make a crispy batter. Coat each piece of ribbonfish evenly with the crispy batter.3. Heat oil in a pan. When it reaches about 70% heat, add…

My ribbonfish, are you familiar with soy sauce? Before entering the pot, you said you wished the stove would never ignite. What is lightly falling from your fragrant cheeks - is it pepper or chili powder? Haven't we already added them when the water boiled? My taste buds still remember your crispy flavor, in the tender fish flesh, a lingering aroma floats.Home-style Ribbonfish Dishes — Spicy Dry-fried RibbonfishIngredients PreparationFrozen ribbonfish, Sichuan peppercorns, bird's eye chilies, garlic, ginger, spring onions, flour, Pixian broad bean paste, sugar, salt, cooking wine, rice vinegar, white pepper powder, monosodium glutamate, high-proof liquor.Cooking Steps1. Rinse the Sichuan peppercorns, cut the spring onions, ginger, and garlic, and trim the bird's eye chilies and cut them into sections.2. Clean the ribbonfish, cut it into uniform pieces, add a little high-proof liquor, salt, and Sichuan peppercorns for marination for about 10 minutes.3. In a clean bowl, mix half a bowl of water with a little pepper powder, monosodium glutamate, sugar, rice vinegar, cooking wine, and stir well.4. Drain the marinated ribbonfish and coat it with a thin layer of dry flour for later use.5. Heat the oil in the pan to 7-80% hot, then fry the ribbonfish until both…