I used to eat fish when I was a kid. They were all cooked by my mother. The fish in my hometown are freshwater fish. The practice is different from that in Guangdong. Those fish are braised or braised more often, and the taste is heavier.When I arrived in Guangdong, I was not used to the dishes of Guangdong at first. I feel that Guangdong’s vegetables are not as sweet as their hometown. The meat is white when they are fried. Then the sea fish chews in the mouth. It feels like chewing cotton. It is cottony and tasteless. The taste was deeply imprinted in my mind. Later, after working in Guangdong for a long time, I fell in love with Cantonese cuisine. Slowly, I actually made some Cantonese dishes. Haha.There are many sea fish in Guangdong, and the taste is relatively light. I like to keep the original taste of sea fish when cooking. I also like to eat fish, but I dare not make fish by myself. I’m afraid the fish is not cooked, so every time my husband made the fish.It’s not difficult to watch for a long time, so I dare to make my own fish. The first time I made pan-fried golden pomfret. My husband said that I didn’t expect that I did quite well. As a novice, don’t be guilty that the fish is unfamiliar or the fish will be fishy, just look at my process of making fish. You don’t need to prepare too many ingredients, as long as you have ginger salt soy sauce, it is enough to make it very fragrant.
How to make fried golden pomfret
When the fish is bought back, the store will usually kill it. When I come back, I will clean it again, and clean the fish offal without leaving a trace of red. Then filter the water, prepare some ginger and cut into ginger. Cut a few knives on the fish, apply a layer of salt, and marinate for 5-10 minutes. When applying salt, pay attention to the head of the fish and the inside of the belly of the fish. This is the first time I have done it and cut the fish several times.
Heat the pan, put in the right amount of oil, heat the oil, put your hand on the top of the pan, obviously feel the heat before starting the next move, I will not put too much oil, I will carry the fish tail by hand , Slide into the pot along the side of the pot, pick up the pot as soon as possible, shake it, and let the fish shake in the pot. Using a medium heat, tilt the pan from time to time to allow the fish head and tail to be cooked in a fry.
After frying for about 3 minutes, turn the fish to one side, continue the same action, and fry the other side.
The fish is almost cooked, then add the appropriate amount of ginger shreds and deep-fry the ginger shreds. The ginger is also delicious when eaten.
The fish can be out of the pan, sprinkle the ginger on the fish, drizzle a little soy sauce and start eating. The fried golden ginger is delicious, and the fish skin is also crispy, and the taste is really good.