㊙️ Shredded fish, shredded mekong, dry fragrant wine is very good, and it can also be used for supper

Cooking Instructions

1. Frozen mekong, cut off the head and tail of the frozen mekong fish into 3 pieces, and then soak them in water for 1 hour, which can more effectively remove the blood of the fish

   

2. Drain the soaked fish

   

3. Marinate with salt, chicken essence, spicy powder, ginger, garlic, coriander, and white wine for 30 minutes, after marinating, drizzle the surface residue with water, and use kitchen paper to absorb the water

   

4. Put the hot oil in the hot pan and put the fish body, fish head, fish tail, fry over high heat, or half fry and half fry, the ⚠️ fish skin side down

   

5. Fry until golden brown, turn over and continue to fry until ripe and golden in color, crispy on the outside and tender on the inside, turn off the heat

   

6. Remove on a plate with gloves once and tear into small pieces by hand

   

7. You can eat it on a plate, and I also sprinkled some spicy powder, white sesame seeds and coriander here to decorate