The food I love is a combination of fresh ingredients and simple practices. The seasonings are used as little or as little as possible, and the original flavor of the food can be tasted best. Those dishes that are too finely crafted often don't leave me an impression. (Black pepper squid, simple materials, raw scent of fish, do not add salt)
1. Heat the oil in the hot pot. The oil temperature must be hot. Almost, turn the fire down slightly. Put the fish pieces into the pot and sprinkle with black pepper. 2. Put the fish into the pot, don't flip it right away, otherwise the fish will stick to the pot or turn over. Be patient and observe the pot noodles. When you see the fish body start to absorb oil, set the pot. If the fish can slide with the pot, Prove that you can turn over and fry the other side. 3. Turn over the other side and sprinkle with black pepper. 4. Sprinkle the chopped green onion on the pan and sprinkle with the excess hot oil in the pan and soy sauce.
1. Pan fried fish must be cleaned with detergent. 2. The oil temperature must be hot enough, and the fish pot can quickly lock the water.