The method of pan frying golden line fish

Health benefits

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

Ingredients and materials

2 golden line fish (approximately 400 grams)

4 cloves of garlic

1 piece of ginger

Oil some

Steam fish and soy sauce in moderation

Salt in moderation

A little light soy sauce

A small amount of red pepper granules

The method of pan frying golden line fish

1. Ask the shop owner to slaughter the golden thread fish thoroughly, handle the internal organs, and then clean it thoroughly when they come back.

2. Take a piece of ginger and wash a few garlic cloves, then cut them into foam.

3. Cut several times on the body of the golden line fish, both sides should be cut, not too deeply, apply a layer of salt, and evenly spread both sides. Then apply ginger and garlic foam to the entire body of the fish, pour in an appropriate amount of soy sauce, seal with plastic wrap, and refrigerate for 2 hours to remove the fishy smell and enhance the flavor.

4. Heat up a flat bottomed pan, apply an appropriate amount of oil, and add the fish. Do not remove the ginger and garlic foam on the fish body, and fry them together.

5. First, fry the bottom of the fish over medium high heat until it is firm, then slowly fry over low heat until one side turns golden brown, and then gently flip over to the other side and repeat frying until the entire body of the fish is golden brown.

6. Pour the steamed fish drum oil evenly over the fish, fry over low heat for a while, then flip to the other side and fry until the steamed fish soy sauce is finished.

7. Gently push it into the dish, sprinkle with red pepper granules for decoration, and you're ready to eat.

Tips

Salted fish and mussels, control the taste yourself, try to be salty as much as possible.

The scraper should not cut too deep on the fish, as if it is too deep, the fish will easily break, deform, and not look good when fried.

After the bottom of the fish is formed, it should be slowly fried over low heat, depending on the size of the fish, and the frying time should be controlled by oneself.

To make the fish look good or not, one must wait until the bottom of the fish is formed before gently shaking the pan, and be careful when flipping it over. You don't have to constantly flip the fish, basically flipping one fish twice during the frying process is enough.

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