A red-burned dragonfish
By VicentaLakin
They're also called squirms, tofu fish, nine bellyfish, and so on. Dragonfish are fine, watery, delicious, soft。
Recipe Recommendations
- Dragon-head fish 500G
- ginger a
- garlic 2 cloves
- onion 3 pieces
- millet spicy one
- edible oil appropriate amount
- soy sauce 1 scoop
- soy sauce half a spoonful
- cooking wine 1 scoop
- slightly spicy
- burn
- ten minutes
- simple
Steps for A red-burned dragonfish
1
It's fresh in the market today. I bought some. Fifteen bucks a pound, 13 bucks。
2
The headfish removes their organs and fish heads, their teeth are sharp, and be careful with them. I cut the whole head with scissors. It's a poncho, and it's got fish seeds in every belly, and it's been treated。
3
The headfish cut into small pieces。
4
Prepare food. Onions cut, garlic cut, ginger cuts, rice slices。
5
Get the kettle oil, the greasy smell。
6
Pour it into the headfish and fry it a little. Don't flip it。
7
Take the pot and shake it a little. A sip, a sip and a spoonful of wine, and a fish with a lot of water。
8
Scrambling down with pot shovels. Scrambling。
9
Put the rice in the spicy, the fire in the juice。
10
We're almost there。
11
Just put flowers on it. No salt or chicken, because it tastes like raw and old and it's too salty。
12
The finished product. Fish tastes good, very good。