Pan fried Tama fish
A Lama in the South with a 5-kilogram Pagoda in his hand, a mute in the north with a horn in his hand& quot; The popular crosstalk tongue twister is known to almost all ages, but most people are still unfamiliar with this fish. In fact, it is a kind of flatfish, also known as flat mouth in the Bohai Bay. Tama fish is a local popular name (common in Beijing and Tianjin). It is the best fish in the Bohai Sea. It evolved from "flatfish". It is a kind of flatfish. Tama fish tastes very delicious and its meat is very tender. Moreover, there is only one main sting, and few stabs. It is more suitable for the elderly and children. My family is a family of four generations. The two treasures in the family of my mother-in-law and my little grandson need special care. The fried fish is also mainly for my mother-in-law. She likes to eat fish, but she is afraid of stabs when she is old. This kind of fish is more convenient for her to eat.Sea fish don't need too much salt. Pay attention to the amount of salt.
Step 1 . Tama fish slaughtered and washed
Step 2 . Drain network water control
Step 3 . Dry the surface with kitchen paper
Step 4 . Sprinkle salt and pepper, rub well, and marinate for 15 minutes
Step 5 . Put a little oil in the pot, and put the fish in the hot pot with cold oil
Step 6 . Fry until one side is set and discolored, turn over and fry the other side
Step 7 . Fry both sides and season with shallots, salt and sugar
Step 8 . Add about 250 ml of boiling water, bring to a boil, cover and simmer over low heat for about 10 minutes
Step 9 . Finally, add a little seafood sauce for seasoning and coloring
Step 10 . When there is little soup left, take out the fish and put it on a plate
Step 11 . If the remaining soup is not thick enough, you can add a little starch to thicken it
Step 12 . Pour the soup on the fish and you can enjoy it
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