The method of dry frying white scaled fish

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Ingredients and materials

5 white scaled fish

Moderate amount of starch

A little salt and pepper

Juice:

Moderate amount of light soy sauce

Moderate amount of white vinegar

1 slice of ginger

1 clove of garlic

A little sugar

The method of dry frying white scaled fish

1. Remove the head of the fish, clean it thoroughly, and let it cool dry.

2. Stick starch on both sides.

3. Cut garlic and ginger into foam.

4. Add soy sauce, vinegar, and sugar to a small bowl of noodles and mix well.

5. Add an appropriate amount of oil to the pot and heat it up.

6. Put in the fish coated with starch and fry over medium to low heat.

7. Once cooked, turn it over until both sides are golden and crispy.

8. Sprinkle an appropriate amount of salt and pepper after serving.

9. Finished product drawings.

Tips

For those who are afraid of fishy smell, they can be marinated with cooking wine beforehand, and then fried with starch.

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