Basha fish, black pepper, onion, ginger, garlic, starch, salt.

Ingredients, at will.

The steps of frying Basha fish.

1. Thaw the Basha fish in the refrigerator one night in advance. Basha fish sold in supermarkets are usually frozen. If thawed, it needs to be placed on kitchen utensils such as grates to let excess water leak out. Cut off the skin of the fish. This kind of fish skin is thick and easy to cut. Then spread the onion, ginger and garlic on the bottom of the plate, shred the onion, slice the ginger and garlic, then put the Basha fish on the plate and turn the noodles every half an hour. Then pat the meat of Basha fish with a little dry starch and a little salt. Be sure to take pictures of both sides. Set the pan on fire, put a little oil, and the oil temperature should not be too high. Put the Basha fish in, wait a little while, and then turn it over until the fish dish is ready. Put a little red wine when both sides are golden brown. Continue to fry on low heat, turn off the heat and set the plate when it is slightly burnt. Then sprinkle with black pepper. I didn't put black pepper in this photo.

skill

Basha fish bought in supermarkets are usually frozen. If it thaws, it's best to put it on kitchen utensils such as grates, otherwise it's easy to fry if there is too much water.