[northeast] Pan-fried Herring

[northeast] Pan-fried Herring

1. Fresh herring remove scales and internal organs and wash

2. Cut off the head with a sharp knife and cut into two pieces along the spine

3. Sprinkle salt and pepper powder evenly on both sides, and dry for half a day in a cool place. Dry the fish skin so that it will not break easily when frying. If you don't have time to dry, you can use a kitchen paper towel to absorb the surface moisture and apply a little dry powder. Of course, it is not as good as drying, because it is also pickled and tasted when it is dried.

4. Heat oil in a pan on low heat, pour a little dry powder on both sides of the fish, and put it in a flat-bottomed non-stick pan. If the fish skin has dried on both sides and won’t stick to your hands, you don’t need to pour flour

5. After frying on one side until half cooked, turn over and continue frying on low heat

6. Just fry both sides

7. The fish skin of Xiangxiang Q bomb is finally eaten whole