The Haili fish has been steamed all the time. Once I went out to eat, my friend recommended the casserole to saute the fish. The salt is very unique and delicious. After I try to do it myself, it is better to eat than the restaurant. The bottom of the fish made in the restaurant is sticky bottom, and what I do is not sticky at the bottom, my son loves to eat, and often he does not get tired.
Clean the fish, use the kitchen paper to dry the water, and draw two knives on each side of the fish.
Evenly apply the salt to the inside and outside of the fish, put it into the fresh-keeping bag, and put it in the refrigerator for two or three hours.
Heat the casserole until it has a hot feeling. A small amount of oil will evenly spread the bottom of the pot. Turn off the fire for 5 minutes or longer. This step is to make the fish non-stick. After 5 minutes, fire a little more oil and set aside the sea.
Cover the lid and heat it for 1 minute, then turn to low heat for 4 minutes.
Wait a minute or two after turning off the fire to open the lid
Then shovel up the platter and watch the fish to golden golden, which makes people move.
Mastering the fire is very important