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Pan-fried Ribbon Fish
Ribbonfish sections are air-dried, pan-fried over low heat until deeply golden, then simmered briefly in a soy and cooking wine glaze finished with garlicky fragrance. Crisp outside, tender within, a nostalgic family favorite rich in flavor.
Instructions
- 1
Clean the fresh hairtail and cut it into equal sections.
- 2
Previously, let it air-dry until there was no water, then pan-fry it over low heat.
- 3
Fry both sides until done, then add cooking wine, light soy sauce, salt, and boiling water.
- 4
Reduce the sauce.
- 5
Add minced garlic and chicken essence before taking it off the heat.
- 6
Pan-fried hairtail fish, golden in color, nutritious, suitable for all ages.
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Ingredients
Main Ingredients
- Middle section of hairtail5 section
Auxiliary Ingredients
- minced garlicto taste
Seasonings
- Edible oilto taste
- light soy sauceto taste
- cooking wineto taste
- Saltto taste
- chicken essenceto taste