Pan fried green scale fish: fish with more spines is more delicious(xiang jian qing lin yu ci duo de yu geng mei wei )

Pan fried green scale fish: fish with more spines is more delicious

Introduction:

"The common names of green scale fish are: Qingpi, Qingji, liuyeqing and Baiyao. It is distributed in the western North Pacific. China is made in the East China Sea, Yellow Sea and Bohai Sea. The body is laterally flat. It can be used as medicine and tastes delicious. In Weihai, the local people call it "bony tilapia" or "sea crucian carp". This kind of fish has a lot of bones, which many people don't like to eat. But as an old saying goes, it's better to eat fish with a lot of bones, which means that this kind of fish likes to move, and the meat is strong and tender when it moves often. Therefore, the meat of this kind of green scale fish is very fragrant, and the fresh fish is usually stewed in soy sauce, Barbecue shops generally use sticks to bake. Because of the high content of fish oil, the grilled fish is full of aroma. I use the electric pan to fry this time. Before frying, I just need to add a simple seasoning to marinate it, and then directly fry it. When frying, I don't need oil, just dry fry it. After frying for a moment, the fish oil will overflow, and immediately the fragrance and taste will float all over the house, which will definitely make your mouth water. "

Production steps:

Step 1: main ingredients: green scale fish 5 seasonings: salt, soy sauce, cooking wine, pepper, black pepper, chili powder

Step 2: remove the viscera of the fish, wash, add salt, soy sauce, cooking wine, pepper, black pepper and chili powder, marinate for 20 minutes

Step 3: preheat the electric pan, turn it to the medium heat of the fish grill, and fry the fish on the frying pan

Step 4: fry both sides of the fish until golden yellow. Serve on a plate when ripe

Materials required:

Green scale fish: 5

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Cooking wine: moderate

Black pepper: right amount

Chili powder: appropriate amount

Precautions: 1. The viscera of green scale fish need to be cleaned, and it will have bitter taste if it is not handled properly; 2. Fresh green scale fish do not need to be pickled for a long time; 3. There are many bones of green scale fish, so be careful of them when eating.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Jian Qing Lin Yu Ci Duo De Yu Geng Mei Wei