Fry A Fish in An Iron Pan
1.
A fresh sea fish is washed and dried, salted on both sides, and marinated for more than half an hour. My plate is small, cut in half, and cut twice on the fish, because the skin is easy to burst after the high temperature
2.
Sprinkle some salt after heating the pan, so that it won’t stick to the pan easily and is more useful than rubbing ginger
3.
The most important thing is to put lard after heating the pan. It must be lard. It can help you to fry everything without sticking to the pan and turn it over easily.
4.
Put the fish under the ginger slices. Fry slowly over medium heat. Be patient. It will not take long. Prepare a pair of chopsticks. Gently shake the fish body for a minute or two. If it can shake, it means that the side is fried.
5.
Following the step, you can turn over after you can easily shake it. The same is true for this side. Shake it at about the same time, and fry the cross-section when it is upright. The whole piece is not necessary.
6.
There is no image in this step, but it is very important. Prepare a little bit of clean water, as many as the bottom of a bowl, pour it into the pot, close the lid, and turn off the fire for about ten seconds. This step can lock the juice into the fish, not that. It has a dry taste. I always like the burnt on the outside and the tender and juicy inside. It is perfect when you scoop it up and serve it with a little lemon juice.
Tips:
The key points: salt, lard, and water. Because it is sea fish, it will not be fishy as long as it is fresh. Ginger slices are optional. This fish is readily available at home. If you can choose, my favorites are midday fish and peeled fish. Noon fish itself is rich in fat, and the meat is delicate and sweet, and the skinned fish has rich gravy and fine thorns, which is the best choice. Please eat while it is hot.
