When frying fish, it is best to use a non-stick pan. If you want to keep the fish skin beautiful and complete, remember to heat the pot and then put oil in it, so that the hot pot will be cold. Or when the pot is hot, add ginger slices and spread the bottom of the pot evenly. You can also do a little trick. It is also useful to sprinkle a little salt in cooking oil.

Blunt-billed snapper

Cooking steps:

1. Clean the whole Wuchang fish, including gills and scales, and rinse with clean water. When you can buy Wuchang fish in the vegetable market or supermarket, it is very convenient to ask the fish seller to help clean Wuchang fish. When cleaning Wuchang fish, remember to remove the black fish film from the belly of the fish, and remember to clean it, otherwise the fishy smell of the fish will be heavy and affect the taste.

2. After cleaning the inside and outside of Wuchang fish, cut the surface of the fish into a diamond or hypotenuse shape with a knife. The main reason for changing knives is to make Wuchang fish taste in the cooking process. Then cut the onion, ginger and garlic into pieces for later use.

Blunt-billed snapper

Now Wuchang fish is fried. You can put ginger on the pot first, which can prevent the fish from sticking to the pot when frying and make the fish more beautiful and complete. Pour in oil, add a little more, and when the oil temperature comes up, add Wuchang fish, fry it on low heat, then turn it over to golden brown, and then put the fried Wuchang fish on the plate.