Dry Fried Partial Fish

Dry Fried Partial Fish

1. Fresh partial fish.

2. Add the right amount of cooking wine to the fish.

3. Add an appropriate amount of refined salt.

4. Mix salt and cooking wine and marinate for two hours (determine the time according to the actual situation)

5. The marinated partial mouth fish is cleaned with gills and viscera to control the water content for later use.

6. Heat the cold oil in a cold pan to a suitable temperature, and then adjust it to a suitable heat.

7. Put the fish in the pan and fry. Don't turn it randomly at the beginning, until the pan body is gently shaken and the fish can be shaken together.

8. Fry the other side of the fish to golden brown.

9. Put all the fried fish out.