Method one

Now life and work are busy and stressful, many people do not pay attention to the regularity of the diet, it will lead to all kinds of diseases, their own mastery of one or two dishes of the healthy practice, can enjoy the delicious, but also can supplement the body's nutrition, so that our body more healthy. The following and small make up to learn to do pan-fried turbot

1. turbot remove viscera wash, control the water.

2.1 Add appropriate amount of salt and white wine marinade for 20 minutes.

3.2 Make a single cut on both sides of the fish.

4. Heat olive oil in a skillet until 80% hot.

5. Add the marinated turbot.

6. Fry on both sides.

Maybe you've had many versions of pan-fried turbot, but surely you can't imagine what it would taste like when you make it yourself? To satisfy your curiosity, you can really try it yourself.

Method 2

This Salt Pan-Fried Doppelbock recipe comes from Gu Yi, Executive Chef of Langfang Gu'an Four Points Hotel, and it's easy to make, delicious and tasty, and it's one of the delicious home-cooked ways to eat Doppelbock.

Raw materials:

1 fresh turbot of about 2 pounds, green onion, ginger, garlic and salt.

Preparation:

The turbot is cleaned up and put on a flower knife, rubbed with salt and quickly marinated in flavor.

Practice Steps:

Put a little oil in the bottom of a flat pan and heat it up, put onion, ginger and garlic in the chili pot and then put in the turbot, and then fry it slowly for 25 minutes on a small fire.

Successful points:

1, this dish is best to use about 2 pounds of fresh Dobao fish to do, because we use the cooking method is frying, if the Dobao fish is too small, the fish meat is easy to be soaked in oil, which leads to the meat firewood.

2, the knife edge of the turbot must be sealed with salt, because the protein in the fish meat will be denatured when it encounters salt, and when it is fried, it will have a golden color and will not stick to the bottom of the pan.

3, frying turbot does not need too much cooking oil, the amount of oil just need to be not over the outer ring of fins can be. Because the outer ring of the fish itself is rich in fat, the process of frying will be separated from the fish oil.

4, frying turbot must be slow and low heat, because the oil temperature is too high will make the fish meat broken, but also easy to stick to the pan.

5. You don't need to flip the turbot during frying, just lift the pan and let the oil flow over the fish.

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