Inject vegetable oil into the same saucepan, then apply the red shark peel to the skin and crush it to a crisp, with a slight salt on the uncoated side. Crush the shark, combine it with the spices and add the saucepan. After 2-3 minutes, carefully fold the fish over and continue to cook for several minutes until matured.
在同一个锅中注入植物油，将红鲻鱼片皮朝下煎至焦脆，在无皮的一面加少许盐。压碎大蒜，与迷迭香一并加入锅中。按鱼片大小，煎2-3分钟后，小心地将鱼翻面，继续煎几分钟至熟透。