Quite a bit
By VicentaLakin
This fish has a lot of names. It's called plumfish and it's called the Big Head. We're called gillfish. Very young fish。
Recipe Recommendations
- Crucian carp appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Quite a bit
1
Main raw materials。
2
Snacks clean up and head back。
3
Snacks with ginger onions, wine, salt salt made for 30 minutes。
4
The salted gills are covered in dry flour。
5
Burn hot oil and fry the fish。
6
It's enough to blow the gills to the golden pickle。
7
Frozen gillfish。