Chinese Food
Pan fried blue and white fish in salt
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Blue and white fish are marine pelagic fish. They are rich in fat and nutrition. Only two kinds of seasonings are used. Under the chemical reaction of high temperature frying, the unique plump and delicious taste of blue and white fish is stimulated.
Cooking ingredients
Cooking Steps
Step1:Remove the blue and white fish from the refrigerator. Defrost at room temperature. Clean the surface.
Step2:Cut off the head. Cut off the tail. Cut the fish in half with a knife from the back.
Step3:Clean the internal organs of the fish. Flush the congestion.
Step4:Cut the fish into small pieces of the same size.
Step5:Pinch a pinch of sea salt with your fingers. Sprinkle it evenly on the fish. Then sprinkle the black pepper on the grinding bottle.
Step6:The reverse side is the same. Marinate for 10 minutes.
Step7:Heat some cooking oil in the stone frying pan. Spread it with a small broom. Put the pieces of fish skin down. Put them into the pot one by one. Fry over low heat.
Step8:Fry until the skin is brown. Turn over. Continue to fry over low heat.
Step9:When both sides are fried, stand up and fry the fish on the side.
Step10:Turn over. Fry the other side. Now you can see the beautiful colors.
Step11:After each side is fried, clamp it up and put it on a plate. Drop a few drops of lemon juice before eating. It's best to eat when it's hot.
Cooking tips:When unfreezing, do not unfreeze the fish completely. In the semi unfreezing state, it is better to handle when the fish is still a little hard inside. There are skills in making delicious dishes.
