1. Ingredients: Turbot Fish Accessories: Colored Pepper Seasoning: Pepper, Onion, Scallion, Ginger, Garlic
2. Clean the turbot and remove the fish head
3. Heat the oil in the pan to 70% heat. Use a bamboo stick to pass the fish bones through the head and tail. Put them in the pan and fry them until they become golden brown. During the frying process, use a spoon to pour oil on the fish heads and fish tails. Excess oil
4. Cut fish into pieces, add a little salt, marinate with chicken powder, add appropriate amount of starch and flour, and mix well
5. If you fry the fish until golden brown, remove it
6. Leave the bottom oil in the pot, saute the shallots, ginger, garlic, onion and peppercorns
7. Stir fry the bell peppers for a while
8. Stir-fry the fish and cook the cooking wine to remove the fishy
9. Finally, add an appropriate amount of salt chicken powder, a little light soy sauce, and stir well.
10. Just put the fish on the fish bones, the simple and generous dishes are ready, and the New Year’s Eve dinner show will surprise your family.
Tips:Fix the fish bones with bamboo skewers. When the oil temperature is 70% hot, the fish bones are heated, and the excess oil is forced out before the pan
