How to Pan-Fry Pomfret Patiently and Slowly
We didn’t have any sea salt at home, so we used rock salt instead.
Kitchen paper to absorb the water, empty the stomach guts put ginger shreds and grapefruit skin grapefruit flesh, the purpose is to remove the fishy, add flavor, in the fish Three cuts across the body, three cuts up, three cuts down, massage them with salt, and let them marinate for ten minutes for flavor.
Pour some olive oil into the skillet, not too much, and cook on low heat for 30 minutes on one side without turning.
It took an hour to cook on both sides. It was crispy, tender and juicy.
All right, let’s go!