Braised big-eyed chicken fish
Large-eyed chicken is also called kapok fish, and it is called large-eyed chicken fish in the province, Hong Kong and Macao. Its scientific name is large-eyed fish. The big-eyed chicken is red all over, has thick skin, and the meat is very strong and delicious. It can be used to braise, make soup or make Chaozhou frozen fish. It tastes very delicious. Today, let's introduce braise.
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- salty and fresh
- braised
- ten minutes
- simple
Steps for Braised big-eyed chicken fish
1
One big-eyed chicken, peel the skin, remove the belly and wash it.
2
Remove the oil and fry until both sides are golden brown
3
Remove the oil and fry until both sides are golden brown
4
Add water, add salt, and soy sauce and cook for a while.
5
After the fish is cooked, add some green onions and serve.
6
Delicious big-eyed chickenBraised big-eyed chicken fish Make Tips
Pan-frying fish in a non-stick pan over high heat