Dry frying and dry burning may have the same names, but their flavors and textures turn out completely different.
Dry burning is a braising method; however, it uses less broth. After cooking, the broth is reduced to just the oils, making the dish rich and the meat tender.
On the other hand, dry frying involves marinating the fish in advance and then pan-frying it until both sides are golden and crispy.
Compared to deep-fat frying, dry frying has less of a greasy feeling and a more intense fragrance.
It's already four o'clock. Lin Xu brought some snacks and brine dishes for Shen Guofu to enjoy first, while he took the fish to the kitchen. Whether dry burning or dry frying, both require marinating the fish in advance.
The Golden Pomfret has its fins, which are prone to burning, trimmed off, and its tail cut into a "V" shape. Then it is gutted and thoroughly cleaned.
After finishing that, score the fish body with crosshatch cuts using a kitchen knife, then begin marinating.
