Fresh pomfret itself is very tasty, pan-fried pomfret, with a simple cooking method still retains the original flavor of the ingredients, fragrant fish skin, fresh fish, tasty to the point of no return

Specific steps:

Instruments: small pomfret, ginger, scallions, cooking wine, starch, pepper, salt, salt, oil, white sesame seeds,

1. Pomfret is cut open under the side of the gills, pull out the fish viscera and wash it. Split open under the gills, yank out the fish's innards, and wash it

2. If the fish is large, make widely spaced mesh cuts

Be careful not to cut through near the belly.

3. Line a plate with shredded green onion and ginger. Use a small amount of salt and cooking wine to wipe the fish inside and outside, and then stomach stuffed with green onions and ginger to rest for about 20 minutes to taste, the fish covered with a layer of green onions and ginger on top of the shredded.

4. After marinating the fish body and stomach to dry, too much water will inevitably fry bad. Use a little cornstarch evenly patted on the fish, frying can protect the skin.

5. Put a little more oil in the iron skillet, or a little less if you have a non-stick skillet. The iron pot should be burned until slightly smoking hot before the fish, non-stick pan, you do not need to heat it for too long.

6. When the oil is hot, put the dry fish down, then turn to medium heat and fry for about a minute. Then turn down the heat and cover and continue frying for 2 minutes.

7. When one side is done, turn over and fry the other side, using the thicker part of the meat to make a cleaner cut and don't panic. Repeat the above steps and fry until both sides are lightly browned.

8. Finally, sprinkle the fried fish with a pinch of ground pepper, white sesame seeds and chopped green onion.