Pan Fried Sea Fish

Name: Pan Fried Sea Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Dried sea fish; 1 vegetables; Some Cooking oil; Some salt

by Chishang Xiaomi

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

A friend gave a few dried sea fishes, which were very dry. It is said that they can be left for a year without any problems. The high-quality dried sea fish is moderately salty, sweet and fragrant. There are many ways to do it. It can be steamed, fried, fried, or stewed with vegetables. It is also used to make soup. My favorite method is fried sea fish or salty. In the fish eggplant pot, the former only needs a little oil to fry on a low fire, which is crispy and delicious; the latter basically does not taste the fishy smell, leaving only the fresh fragrance of eggplant. Today, let’s have a pan-fried sea fish, which is very fragrant and delicious. "

Ingredients

Pan Fried Sea Fish

1. Prepare the materials;

2. Wash the sea fish to remove the head and tail, cut into equal parts, wash the whole vegetable and cut it horizontally from the middle;

3. Boil water in a small pot, add a little oil and salt, add the cabbage head, blanch it and remove it for use;

4. Continue to add the green cabbage leaves, blanch them and remove them;

5. First put on a beautiful dish with vegetables;

6. Put a little oil in the wok and fry the fish on one side until golden brown;

7. Turn the fish over and continue to fry the other side. The salty taste of the fish itself is enough, so there is no need to add salt;

8. Finished picture

Tips:
1. Put a little oil and salt in the water when blanching the vegetables to keep the color of the vegetables;

2. It is best to fry the fish slowly with a low fire, so that the taste is the most fragrant.

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