Fried dragonfish
By VicentaLakin
The dragonfish, a large, warm, offshore, bottom fish living year-round in the coastal zone of the country, is characterized by warm, salty and adapted environmental conditions. It is small, fine, taste-free, especially for the elderly and children, and is a high-protein species. It can be stinged or boiled or fried。
Recipe Recommendations
- Longli fish meat 300g
- edible oil 50g
- salt 3g
- ketchup 50g
- black pepper 2g
- starch 10g
- cooking wine 3g
Steps for Fried dragonfish
1
Dragonfish tablets are washed clean, liquor, salt, and dried starch chips made on both sides after five minutes。
2
Scatter some black peppers on both sides of the fish and slap them with their hands in order to avoid the slag of the frying pan。
3
If the pot is not sticky, it pours into the edible oil, and when it's 50% hot, the fish drops into the fish and frys in two golds。
4
The ketchup is made of juice, mixed with sugar, so that the pot becomes a sticky juice and waters it on the fried fish。
5
The fragrance of the fragrance, the fragrance of the fragrance, is ready, simple and fresh。