For the novice's quick-handed dishes, just a simple seasoning and a non-stick pan ~ In addition, the fish must be fresh and firm, the meat is not tight, the fresh fish is not tight, and the mouth is particularly crisp and inflexible. And the smell is more obvious~
Bring the fish to clean, cut into pieces, add the onion ginger pepper, pepper, cooking wine, soy sauce, salt and pickle for more than one hour.
Two eggs are broken up, put a little oil in a non-stick pan and heat it. Put the marinated fish with a little egg liquid and spread it in. Try not to flip it.
Wait until one side is fried to golden, then fry the other side
After both sides are fried, you can cook out. Because of too much frying, the rest is burned by me.