Materials for pan-fried horse mackerel:

Main ingredient: 200g of horse mackerel;

Supplementary ingredients: a little oil, salt, white wine 5ml

Pan-fried horse mackerel practice steps:

1

Fresh horse mackerel cleaned, cut into 2 cm thickness, this step stall owner to help cut the;

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2

Drizzle a little white wine, wipe with fine salt, marinate for 20 minutes to taste, wash and dry the water standby;

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3

The pan into the small amount of oil on medium-low heat to medium-high temperatures, and then into the small amount of salt to avoid sticking to the pan;

4

Put into the horse mackerel, frying on high heat! A minute to turn the heat down, during the period of time to the side of the oil to pour the fish, cut a little thick, before and after about four minutes of frying;

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5

Carefully use a spatula to gently push along the fish all around the fish, turn the fish to continue to fry, the heat to the fish will be very easy to move, if it is more difficult to move, you should continue to fry until you can move. If it is difficult to move, continue to cook until it can be moved. Next, pour a little water over the sides of the pan to prevent the fish from losing too much water, and plate the fish when the surface is dry.

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Tips

1, put a little salt into the pan before frying to avoid sticking to the pan;

2, use a spatula to gently push along the periphery of the fish when flipping it over, and if it is difficult to move the fish, that is, it is not yet ready for the fire.