After washing the octopus, marinate it with salted MSG for 2 hours. When frying, take the kitchen paper to dry the fish.
The fire will heat the pot, and the oil will be hot.
Put the fired fish in the middle of the fire, single-sided fried yellow
The reverse method is the same and then fried.
1. The hot oil in the pot will not stick to the pan. 2. One side must be fried once, do not move, so as not to damage the fish skin. 3. Use less oil and use new oil. Sometimes when frying fish, time is tight; or when there is no kitchen paper, it doesn't matter if the fish is not very dry, as long as you pat the hawthorn powder (or glutinous rice flour) on the fish segment, so you are not afraid of the fish splashing when you fry the fish. It also greatly reduces the soot. 4. When the fish is fresh, the meat is not the best. It must be frozen and frozen. The taste and taste of the fish is the best. Do not freeze the fish after it has been thawed. This is not new. 5. When buying fish, look at whether the fish's abdomen is soft. If the abdomen is too soft, don't buy it. Such a fish is likely to have deteriorated. If the anus of the fish is festered or there is exudation, don't buy it. This kind of fish is not fresh. It is best to pick a fish that is strong, full, and elastic in muscle tissue. 6. The normal storage temperature should be -18 ° and should not be mixed with other different types of food, so it is easy to deteriorate and odor.