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How to make pan-fried Bombay duck fish pancake, easy to whip up in just a few simple steps

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Dish name: Pan-fried Bombay duck fish pancake. Main ingredients: 500 g Bombay duck (Bombay duck fish), 50 g minced garlic, 150 g cornstarch, 25 g fish sauce, 7.5 g monosodium glutamate, 0.1 g pepper, 1 g sesame oil. Method: 1. First remove the head, intestines and stomach of the Bombay duck fish, wash clean and put in the freezer until the fish body is slightly firm, then take it out, use a knife to remove the fish bones, cut each fish into two to three sections, place in a large bowl, add fish sauce, cornstarch, monosodium glutamate, pepper and sesame oil, mix well and set aside. 2. Heat the wok, add a small amount

Dish name: Pan-fried Bombay duck fish pancake

Main ingredients: 500 g Bombay duck (Bombay duck fish), 50 g minced garlic, 150 g cornstarch, 25 g fish sauce, 7.5 g monosodium glutamate, 0.1 g pepper, 1 g sesame oil.

Method:

1. First remove the head, intestines and stomach of the Bombay duck fish, wash clean and put in the freezer until the fish body is slightly firm, then take it out, use a knife to remove the fish bones, cut each fish into two to three sections, place in a large bowl, add fish sauce, cornstarch, monosodium glutamate, pepper and sesame oil, mix well and set aside.

2. Heat the wok, add a small amount of raw oil, then pour the Bombay duck fish into the wok, spread it flat and pan-fry over medium heat until one side is slightly firm and crisp, then flip it over and fry the other side until slightly firm and crisp. Once fully cooked, transfer to a plate. Pour the minced garlic into the wok and stir-fry until fragrant, then pour it over the top of the Bombay duck fish pancake and it is ready to serve.

Characteristics: Soft with a thick consistency, tender and fresh with a crispy, fragrant texture.

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