Pan-fried Turbot

Name: Pan-fried Turbot
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Turbot; 1 tbsp oil; 6g salt; 2 tbsp Cooking Wine; 2 tbsp Vinegar; 2 tbsp Juice; Some Green onion ginger garlic; 2g Sugar

by Gluttonous

4.9 (1)

Favorite

20

Difficulty

Easy

Time

10m

Serving

3

The cooking method of "Tubo Yu" is mostly steamed. In fact, if you cook it in a different way, you can also taste another taste of the same food. The preparation method of this [Fried Turbine Fish] is relatively simple, and the taste is very delicious. After being fried, it has a salty and fresh taste and adds a rich fragrance.

Ingredients

1 piece Turbot
1 tbsp Oil

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6g Salt

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2 tbsp Cooking Wine

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2 tbsp Vinegar
2 tbsp Juice
Some Green Onion Ginger Garlic
2g Sugar

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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.