The fish of the dragonfish

The dragonfish are also called pedals, oxen tonguefish, halibut, and dragon slurry. A big dragonfish with a man's shoulder and a girl's height. Dragonfish are well nourished and belong to high-precipitation and tasteful high-quality marine fish. Particularly noteworthy is the fact that the dragonfish have only the middle vertebrae, with little thorns and plenty of meat, and that there is hardly any fish smelt, and that it tastes so good to make fish bands。

Recipe Recommendations

Longli fish art. 1
carrots 15 grams
corn starch 50 grams
salt appropriate amount
Jiang appropriate amount
garlic appropriate amount
onion appropriate amount
cooking wine appropriate amount
pepper appropriate amount
soy sauce 10 grams
steamed fish oyster sauce 5 grams

salty and fresh
sneak
ten minutes
ordinary

Steps for The fish of the dragonfish

Dragonfish unfrozen。

I'll put the fish in wine, onions, a little salted for 20 minutes。

Fish bands (onions removed), two spoons of vegetable oil, dry starch, tumbled, too dry to add less water, too thin to sodium regulation。

It's not too thick。

The boiler must have a higher temperature, or it will be broken, and the fish must be divided in order to avoid a drop in the temperature。

It's the first time you've blown up all the controlled oil。

When the temperature rises again, blow up all the fish chips again。

Then we'll take out the controlled oil。

Juice: corn starch, more than 10 grams, raw pumping, salt, pepper powder, steamed fish oil, proper amount of fresh water, evenly mixed。

The bottom oil in the pot, the garlic pan, and the carrots。

Pour some juice, bubbles, fire。

Put in fish bands, flip the spoons, and the juice will be all right。