Pan-fried Turbot
1.
Remove the internal organs and gills of the turbot and rinse it well
2.
Drain the water and set aside
3.
Chopped green onion, ginger and garlic
4.
Heat the pan with cold oil, add the spare turbot to fry, just fry one side
5.
Fry until fragrant, add green onion, ginger and garlic by the side of the pan and fry until fragrant
6.
Prosperous fire, cooking wine, vinegar one after another
7.
Then add the right amount of juice
8.
Add in water, the soup should be covered with fish, and boil off the foam
9.
Season with salt and sugar and cook for 5 minutes without turning over
10.
Then turn off the heat to collect the juice
11.
Put it out of the pot and put it on the plate, after a simple decoration, you can serve it on the table for taste
Tips:
1. Because the Turbot is tender and tender, in order to prevent it from breaking, only one side should be fried. If the "non-stick" effect of the non-stick pan is good, you can also fry on both sides.
2. Soy sauce can also be added without the juice.
3. In order to keep the fish intact, use more broth and don't need to turn it over.
