[Northeast] Pan-fried herring

Overview

The herring is marinated with salt and pepper powder, dried for half a day, and then fried in oil. It’s so fragrant that you can’t stop using your chopsticks. You can eat two of them without any stress~○(＾ plate＾)っHiahia…

Tags

• hot dishes
• home cooking
• chinese banquet
• northeastern cuisine
• black carp
• sichuan pepper powder
• salt
• vegetable oil

Ingredients

Steps

1. 1 Remove scales and internal organs from fresh herring and wash

   

2. 2 Use a sharp knife to cut off the head and slice it into two pieces along the spine

   

3. 3 Sprinkle fine salt and pepper powder evenly on both sides and let dry in a cool place for half a day. Dry the fish skin so it won't break easily when fried. If you don’t have time to dry, you can use a kitchen towel to absorb the surface moisture and sprinkle a little dry powder on it. Of course, it is not as good as drying, because it is also pickled and flavored while drying.

   

4. 4 Heat oil in a pan over low heat. Spread a little dry powder on both sides of the fish and put it into a flat-bottomed non-stick pan. If both sides of the fish skin have dried and are no longer sticky, there is no need to flour them

   

5. 5 Fry one side until half cooked, turn over and continue frying over low heat

   

6. 6 Just fry both sides

   

7. 7 The fragrant and chewy fish skin was finally eaten whole