"Winter is the most fertile season for shad, which is a kind of freshwater fish unique to Guangdong with tender meat and delicious taste. In particular, the shad produced in Zhaoqing, Xijiang River Basin, tastes extremely fresh and sweet, and there is no mud. Fried shad can be seasoned and fried with soy sauce and salt. "

Steps of frying shad

1

Wash the fish inside and outside with salt, and then rinse with water.

2

Drain the water

3

Pour a proper amount of oil into the pan and heat it (just put chopsticks into the oil pan and there are dense bubbles around the chopsticks).

4

over high fire, pour in fish and fry for 1 minute.

5

Turn over after 1 minute and fry for 2.5 minutes.

6

Turn over and fry for 1 minute.

7

The surface becomes discolored, and the oil is drained.