Balang fish, heat the oil pan and saute the pepper, then take out the pepper. After frying the fish, add shredded ginger, scallion, yellow wine, soy sauce, fish sauce and boiling water, bring it to a boil with high fire and cook it slowly with low fire to make this braised Balang fish. Then use a non-stick pan. When the pan is heated until the bottom of the pan is dry, just put the fish in without oiling. 3. Fry until there is no water on both sides, add a little oil, and continue to fry until it is golden. The biggest difference between Balaam and Phalaenopsis is that there are strip scales on both sides near the tail, but there are no scales on the tail of Phalaenopsis. Balaam is flat, Phalaenopsis is round and Balaam is fish.

Balaam fish is rich in amino acids and unsaturated fats. Although it is nutritious, it is easy to deteriorate and rot. Any Balaam fish with flabby fish body, poor elasticity, red fish eyes, turbid eyeballs and varied taste is not suitable for buying radish and vegetables. Personally, it is particularly delicious whether fried, steamed, fried or stewed! ! Basha fish, rich in unsaturated fatty acids, is delicious, high in protein and rich in nutrition. Here's a fried Basha fish fillet, which can be eaten click click. Paired with some green salad or mustard soy sauce can get rid of boredom, but also make the taste richer, which is better with beer. The above is my experience sharing, I hope I can help you.

Balang fish is the name of Chaoshan people in Fujian and Guangdong, and its scientific name is blue round sole, a kind of warm pelagic fish in offshore waters, which is widely distributed in the South China Sea, the East China Sea and the Yellow Sea. In other areas, it is also called stick fish, roller fish, yellow fish and pond fish. Or at the snack stalls in southern Fujian, Minnan people who eat night snacks will order one or two fish rice. Among them, the most popular one is Balang fish rice. Add oil to a hot pan and heat the fish. First, fry the fish in a small fire, and then slowly fry it in a small fire until it is golden. When it is not fried, you can turn the pan to fry it to get another pan, put oil on it, burn it, and pour it on the dried red pepper, pepper and garlic on the fish fillets while it is hot. Just listen to the sound of oil clattering, and the fragrance will float away, which will greatly increase your appetite.