Pan Fried Left Mouth Fish

Name: Pan Fried Left Mouth Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Left mouth fish; 30g Chives; 10g ginger; Some Soy sauce; Some Cooking Wine; Some granulated sugar; Some pepper; Some salt

by Fish tail

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The fish family likes to eat fish, especially sea fish. For this reason, my dad in my hometown always buys some fish that he likes to eat and freezes them in the refrigerator, and then asks someone to bring them up. Today's left mouth fish is just The fish's father brought it up from the country, and the fish's family liked it very much.

For the practice of Zuokou fish, besides steaming, the fish also likes to fry with chives. The golden brown is fried. Add some sauce mixed with soy sauce and cooking wine. Slowly fry and bake on medium heat until the juice is collected. The fried left mouth fish not only won't get angry, but it is also very tasty, and the little guys like it very much. "

Ingredients

500g Left Mouth Fish
30g Chives
10g Ginger
Some Soy Sauce
Some Cooking Wine
Some Granulated Sugar
Some Pepper
Some Salt

Pan Fried Left Mouth Fish

1. Get all the materials ready.

2. Wash the left mouth fish, remove the internal organs, and cut into pieces.

3. Wash the green onions, drain the water, and cut into sections.

4. Peel the ginger and shred.

5. Heat oil in a pan, add half of the green onion and ginger after the oil is hot.

6. Fry until fragrant over medium heat.

7. Dry the fish and put it in the pot piece by piece.

8. Fry slowly over medium and low heat until golden on both sides.

9. Add all the ingredients in the seasoning to Xiaoxu water and mix well to form a soy sauce.

10. Pour the mixed soy sauce into the pot, shake the pot slightly, cover the pot, and bake until the juice is collected.

11. Pour in the remaining chives before serving.

12. The surface of the fried fish is golden and golden, but the meat is tender and delicious. If you like fish, you might as well try it. The taste is really good.

Tips:
1. The pan must be hot, and before frying, use kitchen paper to absorb the moisture of the fish, so that the fried fish will not break easily.

2. When the fish is put into the oil pan, it will immediately form a layer of pastry. Don't turn it over at this time. After frying for a while, shake the pan gently to let the fish slide by itself.

3. When frying, adjust the firepower to medium and low heat, fry slowly, and then turn over after frying until golden.

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