Pan-fried fish
By MaceyKrajcik
4-6 Moon is the spawning season for the Yangtze River hairy fish. At this time, the meat of the hairy fish is delicious, tender, seedless and rich in nutrients. Yangtze River hairy fish, also known as anchovy, knife fish, coilia coilia, wild hairy fish, is slender in shape
Recipe Recommendations
- edible oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
Steps for Pan-fried fish
1
Remove scales, viscera, gills, and clean them!
2
Pour a small amount of cooking wine and stir well to remove the fishy smell!
3
Spread salt on each piece and pay attention to not miss it inside your belly!!
4
Heat the pan hot, add appropriate amount of vegetable oil, and boil until it boils,
5
Put the fish into the pan and fry, careful not to stir until it sticks to the pan to avoid becoming slightly yellow
6
Turn over and continue frying until both sides turn yellow before you can leave the pan!!
7
Remove the pan and set the plate, and the finished product picture 1
8
Finished picture 2, close-up!!
9
Finished picture 3, close-up!!