1. Raw material diagram.
2. Wash the pomfret and cut an oblique knife on the fish. Then spread the cooking wine, and then evenly sprinkle with salt and white pepper to marinate the flavor. (After pickling, soak dry with kitchen paper)
3. Turn on medium heat and preheat the frying pan. (As shown in the picture, the water drops in and makes a hissing sound and evaporates immediately)
4. Pour in an appropriate amount of oil, continue to heat for about 1 minute, and add the pomfret.
5. Fry the fish on both sides over medium heat until golden brown.
6. Ride the fried fish out or move it to the side of the pot, sauté the minced ginger, green onion and pepper with low oil.
7. Add steamed fish soy sauce, and finally pour the sauce on the fish.
Tips:◎Before frying the fish, wipe off the surface water. One is to prevent oil from splashing, and the other is to prevent the fish from sticking to the bottom when frying.
◎Don't be nervous when putting the fish into the pot. Grasp the tail of the fish with one hand and slowly put the fish in.
◎Fry the fish with patience. Fry it on one side and then fry the other side. Generally, after frying for a while, drag the pan gently. If there is no sticky bottom, you can turn it over.
◎The oil should be high when entering the pan, so that the fried fish will be crispy on the outside and tender on the inside. Of course, the frying time will not be too long.
