Sauvignon chinensis
We also call the prickly fish Wang Ci here. Because it has few thorns, fine meat, and is delicious, we especially like it.
Recipe Recommendations
- potherb mustard appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- tomatoes half a
Steps for Sauvignon chinensis
1
Wash the thorn thorn and marinate it with a small amount of rice wine and salt for a while to remove the fishy smell. Shred ginger, minced garlic, and cut garlic leaves.
2
If you are afraid that the pan will stick to the pan, rub the bottom of the pan with ginger, heat the pan and add oil, add the thorn on both sides for 7 minutes and fry it yellow.
3
Fry ginger and garlic in oil to create a fragrance, add wine and simmer for one minute, then add water, salt, sugar, and a little white vinegar. Bring on the fire less and simmer slowly. Simmer for 7 minutes and add potherb mustard. Continue to cover the lid and simmer for 3 minutes, add the garlic leaves, and cook the tomato pieces over high heat for 2 minutes.
4
There is no need to add MSG to start the pot and plate it.