1. First of all, we must ensure that the fish is the freshest, that is, the slices come down after the slaughter of live fish. If you buy them in the supermarket, you cant guarantee whether they come down on the slices of fresh fish. If they are not fresh, what you do will smell fishy and what you do is not delicious.
2. The slices should not be too thin, so slightly flip. Its easy to break. Its better to be 0.3 to 0.4 centimeters thick than coins;
3. The salting of fish fillets is also very important. Its better to put raw meal and egg white. Let them be set first, and then lay egg white to make them tenderer. The time must be 20 minutes, preferably about 40 minutes;
4. Fish fillets should be kept. Excessive oil is the key step to make the fish slice tender, but the oil temperature must not be high, it will become fried fish slices, of course, not too long, tens of seconds to see the discoloration of the fish slices immediately removed. Dont turn the fish with a shovel when passing oil, just turn the pan gently and let the fish slices soak in oil, of course, you can add more oil;
5. Finally, put all the other ingredients and condiments in place and then put the fish slices in a little boil to get out of the pan, and cook the fish slices for a long time will not feel good naturally.
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