Dry fried turbot

Dry fried turbot

Introduction:

"Duobao fish is rich in colloid under its skin and fins. Its head and tail fins are small, and its fins are cartilage. It has no small bone spurs in its body, small visceral mass, high meat production rate, rich and tender muscles, high glial protein content, delicious taste and rich nutrition. It can nourish the skin and beauty. It can also nourish the kidney and brain, help Yang and refresh the mind. It can also nourish the body and improve the body The disease resistance ability of high people. "

Production steps:

Step 1: remove the viscera of turbot and wash it.

Step 2: cut the fish.

Step 3: sprinkle salt evenly and marinate for 5 minutes.

Step 4: put the peanut oil in the frying pan until it is five years old, then add the turbot.

Step 5: fry on both sides.

Step 6: fry until five mature, sprinkle cumin powder on the fish and fry.

Materials required:

Duobao fish: 1

Salt: 3G

Cumin powder: 5g

Peanut oil: right amount

Note: before frying, marinate the Duobao fish to taste.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: spiced