Chinese Food
Pan fried fish fillet
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The sausages are more than bones. They are fried for the first time. They taste good.
Cooking ingredients
Cooking Steps
Step1:The fish shape on the edge of the shuttle let the merchants cut it into pieces after slaughter. Wash it at hom
Step2:Marinate the fish with cooking wine, pepper noodles, pepper noodles and salt for 30 minutes, then put them into the electric cake file, fry them with a little oil, and put in a few peppermint branches at the same time
Step3:Take it out after two sides are burnt. It will take about 20 minutes. Turn it over once in the middl
Step4:Add fresh mints to Thai spicy sauc
Step5:Spread it on the fried fish piece
Cooking tips:If you like, it's a home-made dish (pan fried fish pieces) and it's also called pincer fish. But I can't distinguish it from catfish all the time. It's said that it's because in autumn and winter, it likes to look for food in the cracks of rocks near the river. Therefore, Sichuan calls it the fish. The sauteed fish has few tender bones. It's rich and delicious when braised in brown sauce. It's bought from time to time. Because there is so much meat in a fish, I decided to leave a few pieces temporarily. I fried them today. They taste very beautiful. Let the merchant kill the fish, cut it into fish pieces, wash it after coming back, prepare the fried fish pieces with cooking wine, pepper noodles, pepper noodles and salt code, and then refrigerate them. When eating, fry them in a pot. I use the electric cake stall. Put the fish pieces in the pie plate. Put a little oil in it. At the same time, put some mint branches and leaves in it. Cover the pie stall cover. Fry for 8 or 9 minutes, turn over the noodles and continue to fry until both sides are scorched yellow. Take out the Thai spicy sauce and fresh with a small dish Mix the mints. Spread them on the fried fish. One pan fried fish on the edge. The fish is crispy on the outside and tender on the inside. It's burnt, fragrant, fat and tender. It's sweet and spicy
