Pan-fried Sand Pointed Fish
1.
Freshly cut off the dirty meat, clean and drain the water.
2.
Add appropriate amount of salt and cornstarch, a small amount of ginger slices, mix well and marinate for 20 minutes. (500 grams of sand-pointed fish is marinated with 4 to 5 grams of fine salt, and the saltiness can be referred to as appropriate.)
3.
Heat in a pan on high heat, add a small amount of garlic cloves and ginger slices and fry until slightly yellowed, pour in an appropriate amount of oil and heat until the garlic and ginger turn yellow, remove them.
4.
Put the sand point fish one by one, shake the pan slightly to let the oil evenly flow into the pan.
5.
After a few minutes, visually observe the bottom of the sandfish and fry until browned and turn it over. Fry for a few more minutes until both sides of the fish body are browned and cooked, and serve. You can extend the time if you want a crisper taste.
6.
Pour corn oil into the cooking dish and add an appropriate amount of light soy sauce.
Finely chop the dried chili and take only the scallion from the diced green onion. Chop garlic cloves.
7.
In addition to the soy sauce, add the minced garlic, diced green onion, and dried chili and sauté on medium-low heat until slightly yellowed.
8.
Pour in the soy sauce and turn off the heat. Stir fry with remaining temperature. Pour the fried sand-pointed fish and sprinkle with shredded green onions.
The outside is crispy and tender, with a hint of sweetness in the tender, slightly spicy and moving the taste buds. Two words, awesome!
Tips:
Frying technique: Fry for a few minutes, visually observe that the bottom of the fish is browned, turn it over carefully. Fry for a few more minutes until both sides of the fish body are browned and cooked, and serve. You can extend the time if you want a crisper taste.
