working methods
1. Slice the crispy fish, and our shop can help cut it.
2. Wash asparagus and cut it into small pieces.
3. Slice ginger and shallots, add fish fillets and a little dry starch, and marinate in salt for half an hour or 1 hour.
4. Put the right amount of oil in the hot pot, pour the fish fillets including minced onion, ginger and asparagus into the wok and stir fry quickly.
5, add a spoonful of soy sauce and a little water to boil, stir fry a few times to eat.
Crispy fish generally refers to crispy pomfret. Why does crispy pomfret taste crisp?
There is a kind of freshwater fish. Every winter, greedy cats and gourmets from all walks of life start to stir, eagerly looking forward to their listing. Although it is called fish, it tastes completely different from other fish. It is flexible and refreshing, delicious and tasteless. Moreover, the colder the weather, the more flexible the fish are.
This is an excellent choice for making hot pot, frying or steaming. Chewing means eating beef tendon. Guangdong people call this kind of flexible taste "crisp", and this kind of fish is called crispy pomfret (w m 4 n), which is popularly called reading Hu à n.