White squid has many thorns, but the meat is tender and delicious. Most people use it to soup. If you are tired of eating squid soup, try my way to cook different white squid~
The white mullet that the market bought has already been killed, and the fish scales have been scraped off. It is only necessary to clean the fish belly and take care of the fish scales that are not scraped at the corners. Prepare the right amount of pepper and pepper.
The onion is washed and cut into pieces, and the ginger is washed and shredded.
Pan fried fish ~ fried to golden on both sides. Float as little as possible and the fish is easily broken.
Move the fish to the side of the pot, adjust the small fire, first put ginger, green onion, pepper, and then put the pepper. Stir-fry the aroma.
Add water, put fish bubbles, and adjust the fire. Season with salt. Cover the lid and cook for a few minutes. Put a little chicken powder (or chicken, MSG).
Pan loading plate~
1. When washing fish, be careful to wash off the black film in the fish belly. 2. Drain the fish as much as possible before frying the fish. The less water, the less likely it is to cause oil splashes. 3, fry the fish as little as possible, easy to break the fish. 4, the reason for the last release of pepper is that the temperature of the fried fish oil is too high, first put the onion ginger to lower the oil temperature and then put the pepper, so that the pepper will not be too high because the oil temperature is too high. The pepper will have a bitter taste, so I would rather not have enough time to fry! 5, when you cook the fish, you can turn it over, but be careful not to break it, worry about breaking the fish or turning it over.