Salad Pan-Fried Pomfret
Ingredients: 1 white Pomfret (12 taels, about 480 grams), 2 tablespoons salad sauce, 4 tablespoons oil.
Ingredients: 1 teaspoon salt, 2 teaspoons sugar, 1 tablespoon light soy sauce, 1 tablespoon wine, 1 tablespoon spicy soy sauce, a little pepper and sesame oil.
Practice:
1. Wash and wipe dry Pomfret, draw horizontal lines on the fish, mix well with marinade and marinate for 1 hour.
2. Cook the oil, fry the Pomfret until golden brown, then transfer to hot oil and deep-fry until crisp. Serve. Add sliced lemon, sliced cucumber and chopped cherries and mix with salad dressing.
Note: the method of frying first and then frying can make the Pomfret more crisp and delicious.
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Fish purchase and transportation
To get fish from a trusted source, verify that the dealer has adopted proper quarantine procedures to verify that the fish in the container looks healthy. Unhealthy fish may hang upside down in schools and be slow to respond to gentle tapping on aquatic plants (dealers disagree). Only a small number of fish are bred and sold locally, and most fish are airlifted over considerable distances, so the ultimate health of the fish depends to a large extent on the handling before and after transportation. Now airlines are quite good at handling fish.
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Fried Shrimps in Hot Spicy Sauce
Raw materials: live shrimp (about 1 jin 2 taels) ingredients: potato, winter bamboo shoots, celery, green onion seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper. Production process: the first step: peel potatoes, cut winter bamboo shoots, celery, green onions, a little, set aside. Step 2: wash the live shrimp, and then cut each shrimp on the back for post-production. Step 3: support and fire
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