Health Benefits
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Ingredients
Golden thread fish ( 2 pieces (about 400 grams) ) | Garlic ( 4 cloves ) |
Ginger ( 1 piece ) | Oil ( appropriate amount ) |
Steamed fish soy sauce ( appropriate amount ) | Salt (appropriate amount) |
Light soy sauce ( a little ) | Red pepper flakes ( a little ) |
How to make pan-fried golden thread fish
1. Let the store slaughter the golden thread fish, dispose of the internal organs, and then clean it properly when you come back.
2.Wash a piece of ginger and a few heads of garlic and mince them.
3. Make a few cuts on the body of the golden thread fish, cut both sides, do not cut.If it is too dark, apply a layer of salt evenly on both sides.Then apply the ginger and garlic foam all over the fish, pour an appropriate amount of light soy sauce, seal it with plastic wrap and put it in the refrigerator for 2 hours to remove the fishy smell.
4. Heat the pan, apply an appropriate amount of oil, add the fish and the ginger on the fish Don’t wipe off the garlic foam, just fry it together.
5. First fry the bottom of the fish over medium-high heat, then turn to low heat and slowly Fry until one side is golden brown, then gently flip to the other side and repeat until the fish is browned all over.
6. Pour the steamed fish drum oil evenly on the fish, fry over low heat for a while and then turn it over Fry on the other side until the steamed fish soy sauce is gone.
7. Gently push it into the plate, sprinkle with red peppercorns for decoration, and it's ready have eaten.
Tips
For salted fish and mussels, you have to control your own taste and try to be as salty as possible.
Don’t cut the fish too deeply with the scraper.If it is too deep, the fish will be easily broken, deformed and unsightly when fried.
After the bottom of the fish is formed, turn to low heat and fry slowly.Depending on the size of the fish, you can control the frying time yourself.
If you want the fish to fry well, first, you must wait until the bottom of the fish is formed before gently shaking the pan, and be careful when turning it over.There is no need to turn the fish all the time.Basically, you only need to turn the fish twice during the frying process.
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