French silver carp, the world's best silver carp, is thick, white and delicious, rich in polyunsaturated fatty acid OMEGA3, which is thick and thick, suitable for all ages. The silver carp fish fat contains globulin, albumin and phosphorus nuclear proteins, and also contains various amino acids necessary for children's development. The ratio is very similar to the children's needs, and is easily digested and absorbed by humans. It also contains unsaturated fatty acids. And calcium, phosphorus, iron, B vitamins. Very suitable for pregnant women and children.
Silver squid is smeared on both sides with a thin layer of salt for 10-20 minutes. I don't put pepper in this step of pickling, because the pepper will be easy to paste and black when fried. Each section of the fish skin is cut with a knife and cut into sections to prevent the fish skin from shrinking the fish fillet when it is fried.
Heat the pan and put a little oil. The fire will first fry the side of the silver squid to the surface with a nice golden color. Tip: Don't worry about turning the fish down. Cook it until you push the fish with a shovel. The fish can be moved and turned over.
After the cuffs, the medium heat turns to a small fire, and slowly fry until the fish pieces can be gently pushed with a shovel. Spread the pepper powder before the pan.
Don't put ginger and lemon. It is fragrant and tender. As long as the ingredients are good enough, you can cook the master's level in a simple way. The real silver carp will not fry when fried. Many silver carp in the supermarket are scattered.