Garlic fried fish
By VicentaLakin
RAW MATERIAL: 200 G G G GARLIC, 150 G G GINGER, 10 G SALAD, 50 G WINE SALINE SALINE APPROXIMATION: 1 PIP FISH DRY WITH SCISSORS TO REMOVE TAILS, CUT A SECTION INTO A BASIN, IMMERSED IN 15 MINUTES WITH 2 GARLIC TO DRY WATER TO REMOVE LEAVES AND ROOTS, CLEAN CLEAN UP, CUT IN A SPARE 3 GINGER-TO-CRUNCH, 4 HOT POT OIL, LET IT GO TO THE GINGER AND GARLIC BARBLES, AND PUT A FRAGRANCE 5 IN A SIX-TO-QUANT WINE TO BE ADDED TO THE PROPER AMOUNT OF FRESH WATER FOR 8 SOUP SAUCES TO BE COLLECTED, AND WHEN THE NINE GARLIC LEAVES ARE SOFTENED, IT CAN BE EATEN IN A POT OF 10 SALINES OF SALT
Recipe Recommendations
- Dried fish head 200g
- green garlic 150g
- ginger 10g
- salad oil 50g
- cooking wine appropriate amount
- salt appropriate amount
Steps for Garlic fried fish
1
Scissors are used to remove the tails of the dragonfish dry, to cut them in a section, and then put them in the basin, soaking them for 15 minutes and drying them。
2
Garlic removes the leaves and roots, cleans up, cuts up。
3
Ginger cut to the end。
4
The hot pot is oiled, the ginger and garlic incubation is fried, the scent smells。
5
Put it in the headfish and get laid。
6
Put in a proper amount of wine。
7
Add a proper amount of fresh water for a while。
8
It's almost ready for the soup。
9
Garlic leaves are softened and a proper amount of salt is added。
10
It's ready to eat。Garlic fried fish Make Tips
TIPS: GARLIC INFARCTION IS SLOWER THAN GARLIC LEAF, SO IT STARTS WITH GARLIC INFARCTION, AND IF YOU PUT IT TOGETHER, THE LEAVES ARE RIPE。