Recipe: Pan-fried fish

Home Cooking Recipe: Pan-fried fish


The price of Fushou fish is cheap, and the meat is less thorny. For those who have been stabbed when I eat fish, I love to die~ wow haha



  1. Hunan pepper cut into small pieces, ginger slices, garlic slices for use.

  2. After the Fushou fish is cleaned, use a knife to draw 3-4 passes on both sides of the fish body, put a few slices of ginger and garlic in the fish belly, and then evenly apply a thin layer of salt and a layer of starch on both sides of the fish body and marinate for 10 minutes.

  3. Heat the pan, drain the oil, add 2 pieces of ginger, then fry the fish in a frying pan until golden on both sides.

  4. Put 3 tablespoons of cooking wine, soy sauce, cover the lid for 3-4 minutes.

  5. Open the lid and put the Hunan pepper into it. Continue to simmer for 1 minute to collect the juice.


1, because the fish body is coated with starch, so in the process of frying fish, do not stay too long, you need to flip more to fry, avoid sticking pot. 2. In the process of squid, you should also turn it over to make the taste more uniform. 3, do not eat spicy, you can replace the pepper into a parsley.

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