Today's food is also a well-known ingredient. According to the name of our Wenzhou area, it is commonly known as water fish, and its scientific name is water dragon fish. In Jinhua area, many people call it tofu fish, hehe, which is really a variety of things. I had nothing to do, so Pu looked it up on the Internet. It turned out that its scientific name should be Dragon Head Fish. This ingredient can be made in braising, salt and pepper, and soup are all very delicious. And my favorite is braised. After braised water fish, the fish bones will easily fall off as soon as you suck on its fish. The best rice pairing is. Of course, sometimes I also use it to cook vermicelli. The delicacy is really hard to describe. In short, it is "fresh" to put it simply.
Today's garlic perfume fish first. I hope you like it.
Garlic perfumed fish
Recipe Recommendations
- green garlic appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- fine salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Garlic perfumed fish
1
Prepare water fish, green garlic, shredded ginger.
2
Heat the pan with oil, turn the oil to low heat and add shredded ginger.
3
Fry the ginger over low heat until the shredded ginger is fragrant.
4
Wash and cut the water dragon fish and place it in the pan.
5
Do not turn the pan, shake the pan slowly and cook until fragrant.
6
Add appropriate amount of fine salt to taste.
7
Add appropriate amount of soy sauce to improve color.
8
Open cover and cook until the water dragon fish is cooked.
9
Turn to low heat and lower the green garlic section and cook until fragrant.
10
Finally, turn off the heat and add appropriate amount of chicken essence hair.Garlic perfumed fish Make Tips
The meat of water dragon fish is extremely tender. Don't use a spatula to fry it, just shake the pan slightly.