I don't know if this fish name is 啥, our dialect is called hot fish, usually only braised, and I know that she is a pan-frying practice in the chat with her, she is now selling, the first oil temperature is not controlled, eat What is it?
Remove the head cut (see the size of the fish, decide the size)
Prepare an empty bowl, add the wine, salt, pepper, mix well, add the fish pieces, marinate for 20 minutes, remove the fish and drain, use an empty bowl to put the dry powder, and the fish fillet is lightly sticky and the layer is to be fried. This step is taking a photo of the next time)
After the hot oil in the pot (the oil doesn't need a lot), remember to change the medium to the raw fish and the two sides into a golden yellow.
Fragrant, crisp and tender, ready to eat
No special attention, the oil temperature control is successful, most of the salt is good, the salt is well controlled, prefer not to be too salty, and if it is fried, it can be sprinkled with salt or pepper or black pepper.