Fried fish tail(xiang jian yu wei )

Fried fish tail

Introduction:

"Hayypcall's double-sided frying pan is not only beautiful in appearance, but also very practical. In the past, every time you fry fish, the skin of the fish would stick to the pan, which not only affected the appearance, but also made it difficult to clean the pan. With this double-sided frying pan, you don't have to be afraid of sticking to the pan any more. You usually save some fish tails when you cook fish, and you usually fry lazily. Just try this pan, and the taste is really good. The fried fish tails are scorched Crisp, complete skin and delicious taste "

Production steps:

Step 1: clean the fish tail and put it on the plate

Step 2: sprinkle salt for 10 minutes

Step 3: dry the salted fish with kitchen paper

Step 4: brush a layer of oil in the pot after heating

Step 5: put the fish in the pot and code it

Step 6: close the lid of the pan and fry slowly over low heat

Step 7: turn the fish over and fry again until both sides are golden,

Step 8: wash coriander and cut into small pieces

Step 9: put the fried fish on the plate and sprinkle with coriander

Materials required:

Fish tail: 350g

Coriander: a little

Salt: right amount

Note: 1: the fish should be salted once more to taste. Try to dry the water before frying in the pan. 2: when frying, make sure to slow fry the whole process

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Jian Yu Wei