Pan-fried Fathead Fish

Name: Pan-fried Fathead Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g Fathead fish; 2 tablespoons Soy sauce; 1 tablespoon Sugar; Some starch; 1 tablespoon Vinegar; 1 tablespoon salt; 1/2 a spoon Thirteen incense; 1 tablespoon Chicken Bouillon Powder; 2 tablespoons Cooking Wine; 2 tablespoons Fuel consumption; Some shallot; Some ginger

by Chagan Lake Fisher Girl

4.9 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

4

I didn’t finish the pan-head fish I bought some time ago. Today I plan to eat the remaining fish tails, so I made this pan-fried pan-head fish. It’s delicious. If you like it, you may wish to try it.

Pan-fried Fathead Fish

1. Clean up the selected parts.

2. Cut into 4~5 cm pieces.

3. Add appropriate amount of salt, light soy sauce, vinegar, sugar, thirteen spices, chicken essence, stir well, and marinate for 15 minutes.

4. Heat the oil, coat with starch, and fry until golden.

5. Mix the sugar, vinegar, cooking wine, light soy sauce, chicken essence, and oil into juice.

6. Use green onions, ginger, and garlic to sauté the pan, add the fried fish and the just adjusted juice, and stir-fry for about 3 minutes.

Tips:
The taste can be adjusted according to the individual. During the frying process, you should be optimistic about the fish, and don't fry it.