Pan-fried small pomfret
Ingredients: chicken essence
Recipe Recommendations
- small pomfret 500 grams
- ginger 2 tablets
- onion appropriate amount
- cooking wine 1 tablespoon
- salt 1 tablespoon
- chicken essence 1 tablespoon
- starch appropriate amount
- salty and fresh
- fried
- several hours
- simple
Steps for Pan-fried small pomfret
1
Prepared materials.
2
Clean the pomfret first and make a few cuts on the fish to make it easier to pickle.
3
Add ginger slices, spring onions, chicken essence, salt, and cooking wine, grab well and marinate for two hours before washing and draining.
4
Coat the surface of the fish with a thin layer of dry starch.
5
Fry slowly in oil pan over low heat.
6
Shape and fish out first.
7
Allow to cool and fry it over high heat.
8
The fragrant and crispy pomfret is fried.
9
The fish bones fried in this way are all crispy and can be eaten together without worrying about the fish bones getting stuck.Pan-fried small pomfret Make Tips
Don't rush to stir when frying and shaping before shaping, otherwise the fish will easily disperse. The fish you choose should be small, otherwise the fish bones will not be easy to fry.