Small pomfret 500g

2 slices of ginger

Scallion

1 tablespoon of cooking wine

1 tablespoon of salt

1 tablespoon of chicken broth

Starch

Salty

Frying

A few hours time consuming

Simple Difficulty

Eat with bones - Steps to Pan-Fry Little Pomfret

1

Prepared ingredients.

2

First, clean the pomfret and make a few cuts on the fish, so that the marinade is easier to taste.

3

Add ginger, scallion, chicken essence, salt, cooking wine and marinate for two hours before cleaning and draining.

4

Coat the fish with a thin layer of dry starch.

5

Fry the fish in a frying pan over low heat.

6

Shape first and fish out.

7

Let it cool and fry again on high heat.

8

Aromatic and crispy pomfret is ready.

9

This way the bones of the fish are crispy and can be eaten together without worrying about the fish spines getting stuck.

Tips

Don't be in a hurry to turn the fish before frying and shaping, otherwise the fish will easily fall apart. Choose a small fish, otherwise the fish bones are not easy to fry crisp.