1. Cut the abdomen of fresh pomfret to remove the gills and internal organs. The black film in the belly of the fish must be cleaned.
2. In order to make the fish more delicious, cut the two sides of the pomfret with a prismatic flower knife
3. Peel off the skins of green onions and ginger, clean them and cut them into pieces of green onions and shredded ginger, put them in a container for pomfret, add appropriate amount of salt, cooking wine, and white pepper, stir evenly, and marinate for 30 minutes to make them tasteful. Stir several times
4. Add an appropriate amount of peanut oil in a non-stick pan, add the marinated pomfret when the oil is 50% hot, and fry on medium-low heat
5. Fry the pomfret on one side until golden brown, gently flip and fry until the other side is also golden
6. The meat on the back of the pomfret is not easy to mature. You can tilt the non-stick side of the pan (as shown in the picture) and fry the back of the pomfret first.
7. Place the cleaned lettuce leaves on the plate, and place the fried pomfret neatly.
