Red-burned yellow fish

By VicentaLakin

Red-burned yellow fish
WE EAT SEAFOOD ALMOST DAILY IN OUR COASTAL CITIES, AND FISH ARE MORE LIKELY TO EAT RED BURNING, BUT EVERY TIME I DO IT, I'M GONNA FRY THE SKIN. THEN MY DAD TOLD ME THAT OUR POT WAS BAD BECAUSE WHEN HE CAME TO MAKE FISH, HIS SKIN BROKE. WELL, AT FIRST, I BELIEVED IT, BUT I DIDN'T THINK IT WAS RIGHT. IT'S PROBABLY NOT GONNA BREAK THE SKIN, BUT IT'S NOT ALL GOOD FOR THE FAMILY. SO I ASKED THE SENIORS ALL OVER, AND I FINALLY FIGURED OUT A FEW WAYS NOT TO FRY FISH SKINS

Recipe Recommendations

  • yellow croaker art. 1
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • MSG a little
  • salt appropriate amount
  • soy sauce appropriate amount
  • vinegar a little
  • white sugar a little
  • cooking wine appropriate amount

Steps for Red-burned yellow fish

  • Make Red-burned yellow fish step 0
    1
    Yellow fish wash, put in garlic, a little salt, raw smoke, wine picker for about 10 minutes
  • Make Red-burned yellow fish step 1
    2
    Dry the fish, put a little salt on it, hot the pot, rub it with a ginger, pour it in, and when it's green, put the fish in and fry it
  • Make Red-burned yellow fish step 2
    3
    Take the pot, shake it right or left, and the fish don't stick to the pot
  • Make Red-burned yellow fish step 3
    4
    And when both sides are cooked, add fresh water, a little taste, salt, raw smoke, a little sugar, a little wine, and put in and burn all the garlic that is made. If the fire gathers juice and a little vinegar, you can load it up and put onions on the fish

    • Red-burned yellow fish Make Tips

    To reiterate the key points to prevent the skin from breaking when frying: 1. After removing the fish from the marinade, make sure to wipe the skin dry with paper towels. 2. Before putting it in the pan, rub a little salt on both sides of the fish. 3. Before adding oil, wipe the pan with a piece of ginger. 4. The pan must be fully heated until the oil smokes. 5. After the fish is in the pan, do not move it with a spatula. Gently shake the pan by hand. Wait until the fish no longer sticks to the pan, fry for a minute or two, then use a spatula to flip it. Do not use the spatula again after this, or the fish may break or the skin may tear. 6. When you are no longer flipping the fish and are worried the top side won't be flavorful, use a ladle to scoop up the sauce and pour it over the fish. Repeat this several times.

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