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2. Put a plate on top of the fish pieces and press it down with something heavy, a stone is better. I use a large gyro here. Code flavor of the fish block pressed tightly with plastic wrap wrapped in the refrigerator refrigerated marinade overnight is best, there is no time, at least 2 hours marinade. Being pressed down by a heavy object and the salt, the fish will firm up into garlic clove meat. This is the reason why the patty fish has a patty-like texture.
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3. Marinate the fish pieces and drain them on kitchen paper. Clip away the dry chili peppers, peppercorns and scallions for flavor and fry them in a frying pan over medium-low heat
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4, the oil for frying the fish can't be too little, and don't turn it over too often when frying, use a spatula to fry it, and fry it with a spatula, and fry it on a couple of sides of the fish pieces to a golden brown color.
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5, fish frying good after another pan put a small amount of oil, burst incense ginger, pepper grain, dried chili segment.
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6, pour the fried fish pieces, put soy sauce, cooking wine, a little vinegar and sugar, black pepper seasoning.
Add a little water. Cover the pot with a lid on medium heat to collect the juice can be.