Hometown, the taste of mom
The small white fish is packed with ginger, onion, pepper, salt, and yellow wine for 2 to 4 hours. The salt is 3 to 4 times more than usual, so that it can be tasted into the bones.
Dial bo off the onion ginger and control the moisture of the fish body
The oil in the cold pot is more than the cooking. After burning 60% of the heat, the fish is cooked. When the fish is cooked and then turned over, it will not stick to the pan.
What kind of fish is best to fry, the outer focus is tender, this is difficult to master, see the fish skin discoloration and then fry for 1 minute, I use the medium fire, to control the fire of the fish, do not overcook the fish out It will be crispy when it is slightly cool.
The longer the salted, the more delicious, I usually marinate at night and put the refrigerator to eat the next day.