Materials

Main Ingredients

Pangolins

10 pangolins

Supplementary Ingredients

Oil

1kg

Steps

1. Clean the pangolins and marinate them in salt for 2 to 3 hours

2. Soak and rinse the fish before frying them to get rid of any salty and bloody taste.

3. Split the fish in half and drain it to make it easier to fry

4. Add a lot of oil to the pan and add it to 80% of the heat, then fry the fish in the oil. Don't just turn the fish over and patiently fry it for 15 minutes or so until one side of the fish is completely fried through

5. Turn the fish over and continue to fry it until it is golden brown on both sides

6. Fried pangolin crispy and not lose the sweetness, directly can be eaten, or add edamame casserole, bones are not spared, fragrant!

Tips

The best way to wash the fish is to marinate it in salt for 2 to 3 hours to remove the blood, clean it before frying it, and use a larger amount of oil, and don't turn it over after it goes into the pot, and turn it over and fry it on the other side when it's completely fried, so that the fried fish bones will be crispy and not crushed