2. Thaw frozen pomfret at natural temperature. Take it out a few hours in advance and leave it at room temperature without microwave or hot water.
3, thaw, clean up the fish, this kind of pomfret has a small belly and few internal organs, but it must be cleaned up, otherwise the whole dish will be ugly. It is more convenient to cut through the mouth.
4, forcibly pull out all the internal organs, black film, fish gills, these are the sources of fishy smell, the cleaner the better, if you are not sure what you can eat, cut it off.
5, the stomach is pulled open, and the black film should be removed before you can see the meat. Then cut off the fins, the fins on the back and under the body are also cut off, the left side is cut clean, and the right side is not cut. If this is not cut, it will affect the fried fish. So I suggest cutting it off. There are only fish tails left.
6. After all the fish are cleaned, cut two knives on the fish. If the fish is small, don't cut it If it's braised in brown sauce, cut it open and taste it. Wipe the fish clean with cooking wine, salt and shredded ginger, and marinate. Pay attention here, put more dry fried salt. Marinate for half an hour.
7, take a pot, the pot is convenient for frying fish, and the fire is heated with more oil, not a small fire! Heat the fire for a while, put your hand on the oil temperature for three seconds and feel hot, then you can put the fish.
8. prepare kitchen paper next to it. First, use kitchen paper to absorb the cooking wine stains on the surface of pomfret, so that pomfret can avoid splashing oil in the pot and protect itself when cooking. Now, for the convenience of picking fish, the fish tail is not cut off in front.
9. Turn the fire to medium heat, don't simmer, fry for about a minute, don't worry about burning, turn the fish tail over, and fry the other side when it is golden. Dry fried fish must be cooked, pomfret has less thorns and thicker meat, and dry fried fish is most suitable for children.
10, gently turn over with chopsticks, the oil temperature is high, in order to ensure that the fish skin is not broken and keep the shape. Fry until golden brown. Take it out and put it aside.
1 1. Dry frying pomfret is finished. The key is to add more salt when pickling, and you can eat it directly after frying without seasoning. Suitable for children.
12. The previous steps are exactly the same, except for two differences: the fish is not cut and less salt is used for pickling. Fish cooks easily when it is cut. Spicy braised fish also needs to be fried to keep its shape from fishy. After the fish is fried, put the ginger and garlic into the pot, stir fry over high fire, add the fried fish, pour cooking wine, and then pour some boiling water to drown the fish. Season with 5g light soy sauce, 1 teaspoon salt and 1 teaspoon sugar. Spicy method, add dried Chili and pepper. Switch to medium heat and simmer for 2 minutes. Open the lid, collect the juice, and leave a little soup to eat.