Skin-taped dragonfish
By VicentaLakin
It's soft, it smells nice。
Recipe Recommendations
- Sturgeon dragon slices appropriate amount
- ginger a little
- tangerine peel a little
- oil a little
- light soy sauce a little
Steps for Skin-taped dragonfish
1
The dragonfish treats the flesh separately, and the flesh cuts the thin pieces。
2
Put fish chips on long plates (a little oil is required to avoid sticky fish chips)。
3
Cut a little Chen Piss, Ginger。
4
Spill the Chen Pis and the ginger silk evenly on the surface of the fish。
5
It's evaporated for about three minutes in a boiler (fish chips are thin and ripe)。
6
Steamed fish chips come in when they open the lids。
7
Hot oil, fresh sauce。
8
The finished chart。
9
The finished chart。