How to make frozen butterfly fish delicious?

As the name suggests, flounder is a butterfly fish. It has a very beautiful appearance and very eye-catching colors. The reason why it is called a butterfly fish is mainly because flounder has only one mate for its entire life, and each pair of mates are connected together, just like a pair of wings of a butterfly. It is also a very delicious food. So, how can we make frozen butterfly fish taste better at home?

It can be steamed or braised, but steaming frozen ones is not recommended as it will be fishy and not fresh enough.

practice:

1. After killing the fish, apply salt, seasoning, and frying powder and soak for about half an hour to one hour;

2. Pour oil into a hot pan, put the fish in when the oil is hot, and fry the fish over low or medium heat alternately until the fish turns golden brown. Put it on a plate and set aside.

3. Heat oil in a hot pan, sauté scallion, garlic slices or minced garlic, ginger slices, etc., add appropriate amount of water, and your favorite seasoning (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make a sauce. Put the fish in and simmer for about ten minutes. Generally, the longer the stewing time, the more flavors of the various seasonings will be absorbed, but it cannot be stewed endlessly. Just be appropriate.

4. After the fish is cooked, add green onions, coriander and other garnishes of your choice to enhance the aroma and achieve the purpose of decoration.

Notice:

1. It is better to use low heat when frying fish. Fish fried over slow heat will be very crispy. If the fish is to be braised, apply an appropriate amount of frying powder when frying. If there is no frying powder, apply flour. Note that the flour should be mixed with water before spreading. Whether you fry the fish and eat it directly or braise it, the oil cannot be too little, otherwise the bottom will get burnt. This has something to do with whether it is a "non-stick pan", but not much. Whether you fry the fish and eat it directly or braise it before eating, you must fry it over low heat until the fish skin is golden brown before serving.

2. The reason why the fish has a fishy smell and the fish skin is fragrant and delicious, but the fish meat is not delicious and has no flavor is as follows: Before frying the fish, be sure to apply salt and marinate for about half an hour to an hour to remove the mud and fishy smell. If you fry the fish for braising, apply salt, and also pour appropriate amount of soy sauce, cooking wine and other seasonings of your preference, and then apply frying powder or flour.