1. The thin yellow skin of grapefruit is used. After the grapefruit peel is peeled off, the white grapefruit peel is removed, leaving only a thin golden yellow outer skin.
2. The pangasius is thawed naturally at room temperature and marinated for 15 minutes with cooking wine, pepper, and squeezed ginger juice.
3. Wipe the pan with ginger slices in the hot pan, and then pour the cold oil.
4. First add pomelo peel and fry it until fragrant.
5. Then add the marinated pansa fish and fry it.
6. Fry on one side until slightly yellow and turn it over.
7. The fried pangasius is served and sprinkled with chopped green garlic.
