Shantou calls it "Naga Fish" and "Naga Fish". The scientific name is Mugillet multidentate. This fish has many teeth and scales. It has many burrs except the main thorns and reproduces quickly. Raw fish is elastic and is the main material for Shantou fish balls (fish eggs). After the fresh fish is cooked, its meat is like a cloud cake. You can pick it out piece by piece with chopsticks without prickling. Of course, if you are not skilled at eating fish, don't blame me for having fish bones stuck in your mouth. Eating fish makes you smart, not only because of its nutrients, but also the skills of eating fish.
Thanks to my mother-in-law, years of life experience have made it easy for me to know what fish is best to cook and what tastes best for the family.
Winter vegetables boiled that brother
Recipe Recommendations
- winter vegetables appropriate amount
- edible oil appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Winter vegetables boiled that brother
1
That brother has a fish.
2
Remove the scales, remove the fish belly and clean up.
3
Cut into sections and marinate slightly with a little salt.
4
Winter vegetables (I prefer Didu, whose pickled vegetables are all quite good.)
5
Put oil in a frying pan, not too much.
6
Lower half a spoonful of winter vegetables and stir-fry them until fragrant.
7
Pour in the fish.
8
Pour down a small bowl of water.
9
Cook until the soup is almost dry and then serve.Winter vegetables boiled that brother Make Tips
Winter vegetables are very salty, so just add a little salt when pickling the fish in front.