Pan-fried snapper

Overview

Snapper is rich in nutrients, including protein, calcium, potassium, selenium and other nutrients. It provides the human body with rich protein and minerals to nourish the stomach, nourish the spleen, and dispel wind. It can be eaten by the general population, especially those with loss of appetite, indigestion, and postpartum weakness of qi and blood. It's been a while since I've eaten snapper. I usually braise it in braised sauce. This time I fried it slowly in a non-stick pan and mixed the sauce. It was so delicious that I could eat it as a snack.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• lunch
• chives
• cornstarch
• ginger
• oil
• rice wine
• snapper
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, scrape the internal organs of the snapper, and clean the fish scales (usually the stall owner will kill it for you, but this kind of fish has many scales and is difficult to clean).

   

2. 2 Put the processed snapper in a container, add appropriate amount of salt and white wine and marinate for about an hour.

   

3. 3 Heat oil in a pan, arrange the snapper in the pan and fry (it is best to use a non-stick pan).

   

4. 4 Fry one side of the snapper until slightly brown, then fry the other side.

   

5. 5 Prepare some shredded ginger, green onions, garlic granules, corn starch and gravy (mix evenly corn starch, water, soy sauce).

   

6. 6 After frying both sides of the snapper, add shredded ginger and garlic until fragrant.

   

7. 7 Then pour in the prepared corn starch.

   

8. 8 Bring to a boil over high heat to reduce the juice, then sprinkle with scallions.