Pomegranate fish fried garlic✨

🍲 menu name: Pomegranate fish fried garlic

🥦 raw materials: Pomegranate fish: 1 body (size about 800 - 1,000 grams), scrape the scales, rinse and chevrons thoroughly. Thai garlic: 1 / 2 cup (coarse enough pounding. Thai garlic is more fragrant than Chinese garlic.) Crispy fried dough: about 3-4 tablespoons (for mingling thin fish)

2.Condiment for fermenting fish, oyster sauce: 1 tablespoon, soy sauce: 1 tablespoon, ground pepper: 1 teaspoon, ground salt: teaspoon tip (keeps the fish from sticking to the pan and the taste intensifies)

🍳 process: Bring the pomegranate fish that is thoroughly washed and milled until completely dried and fermented with oyster sauce, soy sauce and pepper. Apply it to the outside and in the fish belly. Leave it for 10-15 minutes before frying. Sprinkle the crispy fried dough thinly throughout the fish. (No need to be thick, just dry the fish skin and help crisp the leather)

2. Jiao Garlic (heart of fragrance) Set a pan with oil (central fire). When the oil starts to heat, add coarse spilled garlic, sprinkle a little salt in the garlic. Jiao until it starts to turn light yellow, scoop it up immediately. (The garlic will continue to ripen with the rest of the heat until it is golden. If it is yellow, the katau will be bitter.)

3. Fry the fish. Use the original oil at the garlic jiao (add the oil to flood the fish). Wait until the oil is very hot (notice the smoke starts to rise thinly). Reduce the fire to the central fire and gradually drop the fish down. Do not flip the fish back and forth: Let the fish set until the bottom leather is stiff and crispy first (about 5-7 minutes). Then turn over the other side. Once the golden yellow fish on both sides, accelerate to a strong light for about the last 30 seconds to scavenge the oil out and make the leather crisper.

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