The body characteristics of the fish are as follows: the body is slightly slender and flat on the side; The head is of medium size; This kiss is very short; Big eyes; The mouth is big and inclined upward; The lower jaw is slightly longer than the upper jaw and protrudes forward; Teeth are small and conical; There is a strong spine at the even corner of the anterior branchial lid, and the edge is serrated; The quilt is comb-shaped, small and rough, strong and not easy to fall off; The lateral line is complete; The dorsal fin spines gradually grow backward; The dorsal fin strip is the same as the gluteal fin; The pectoral fin is short, the ventral fin is long, and there are black spots between the fin membranes; The upper and lower leaves of caudal fin are filiform and elongated backward.
The meat of Sparus macrocephalus is tender and often used for dry frying or soup making. Attach the process of dry frying black snapper.
Step 1: Wash Sparus macrocephalus and tear off the internal black film.
2. Step 2: Cut the fish, marinate the fish with salt for 15 minutes.
3. Step 3: Heat oil in the pot, first add ginger slices and stir fry.
4. Step 4: Add snapper and fry until one side is solidified.
5. Step 5: Turn it over again and continue frying until the skin is golden and the fish is cooked.
6. Finally, the finished product is placed on the tray.