The taste of Xinjiang actually has the taste of cumin, and many dishes in Xinjiang have the taste of cumin. Cumin is a must for roasting whole lambs, roasting buns, grilling ravioli, shish kebabs, roasting yakitori, etc. Even the cumin flavor is indispensable for cooking and hot pot soup sometimes. To put it plainly, cumin is the king of taste. Cumin is also an indispensable condiment on the table of Xinjiang people. This cumin white fish has a very high exit rate in Xinjiang restaurants, and it also belongs to Xinjiang. The Chinese name of Small white fish is Baikal Yarrow, commonly known as Small white fish. China is produced in the Irtysh river system of Xinjiang, such as Wulun Lake in Fuhai County, northern Xinjiang.
How to make cumin whitefish
Ingredients: Small white herring Starch Egg Cumin powder Paprika Cooking wine Ginger Vegetable oil
Wash the white fish with water and drain the water
Mince the shallot ginger and marinate the small fish with cooking wine and shallot for more than 20 minutes
Beat the eggs and stir well
Add starch and mix well
Add cumin powder and paprika, mix well
Add the marinated fish and cover with egg liquid
Hot pan cold oil, oil heat 50%, add small white fish
Fry until hard on one side, turn over and continue to golden brown
Just pick up the oil and put it on a plate. Finally, you get cumin whitefish.