Barbecue White Fish
1.
Remove the scales and internal organs of the white fish, and wash it.
2.
Make a few even strokes on the back of the fish to make it easy to pickle and taste.
3.
Pour an appropriate amount of cooking wine. Sprinkle a little salt evenly, spread evenly on both sides, and marinate for 20 minutes.
4.
Blending with barbecue ingredients: take appropriate amount of salt, monosodium glutamate, chili powder, cumin, and sesame seeds, mix well and serve.
5.
Heat the pan with cool oil, moisten the pan with oil, add the marinated white fish, and fry.
6.
After frying until one side is set, turn it over and fry again. Sprinkle the grilling ingredients evenly on the surface of the fish.
7.
After the other side is fried, put it out of the pan and place it on the plate, turning the side that has been sprinkled with barbecue ingredients down.
8.
Sprinkle the remaining barbecue ingredients evenly on top. It can be served after embellishment.
Tips:
1. Fry in a non-stick pan, it is easy to succeed.
2. If you don't have a non-stick pan, use a pan, moisten the pan thoroughly with oil, or rub it with ginger slices.