Ingredients: 300g pomfret.

Accessories: 20g of oil, 6g of salt, 20g of cooking wine and proper amount of white pepper.

Practice: Step 1, take out the pomfret frozen in the refrigerator and thaw it first, preferably naturally.

Step 2, the pomfret is disembowelled to remove the viscera of the fish intestine, clean the gills, clean them, dry the surface, and cut the knife obliquely every 2 cm with a knife, so that it is easy to pickle and taste, and it is also easy to fry.

Step 3, smear a thin layer of salt on both sides of the fish, add 20g of cooking wine, marinate for more than 1 hour, and sprinkle some white pepper on both sides.

Step 4, add a little oil to the surface of the non-stick frying pan, fire until the pan is hot, change to low heat, put pomfret in low heat and fry slowly, instead of turning it all the time.

Step 5, after one side is fried into golden brown, turn over and fry the other side.

Step 6, fry both sides until golden, and the fish is well done.

Sprinkle some chopped green onion at last. It's really delicious.

Tip: How much salt is added to pomfret and the curing time depends on the size of the pomfret. When frying pomfret, you must be patient. The fire should not be too big, the surface is burnt, and the inside is not cooked. In addition, you can't turn it all the time. Basically, fry one side, then turn it over and fry the other side, and it will be fine.