The meat of the spiny fish is delicate, tender and delicious, and there are no miscellaneous thorns, so I like it very much. I haven't served any dishes well in the past two days. In fact, the dishes are still cooked, just lazy. Seeing how well everyone is cooking, I feel lazy. I feel lazy.
My father caught the sickle fish. The sickle fish has no scales all over its body, and there are three hard bone spurs on its head on both sides. When killing the fish, you must grasp it with your left hand and pull it out with your right hand from the gills and internal organs.
braised fish
Recipe Recommendations
Steps for braised fish
1
Soak the mushrooms in advance; kill and wash the prickly fish, make three cuts on each side of the back, apply a little salt on both sides, and marinate with a little rice wine for a while; cut the red pepper into small pieces, slice the mushrooms, cut the coriander into sections, shred the ginger, and remove the garlic.
2
Heat the pan and add appropriate amount of vegetable oil, wait until the oil temperature reaches 60% heat, add the prickly fish, and fry both sides yellow over medium heat.
3
Put ginger and garlic in the oil next to the prickly fish and fry it to create the fragrance; pour in rice wine, a little white vinegar, a little salt and sugar, add appropriate amount of water, preferably not to pass the prickly fish; bring to the boil over high heat and simmer slowly over medium heat.
4
When the soup is thick, add mushrooms and red pepper slices, and continue to simmer over medium heat for two minutes.
5
Finally, add sesame oil, pepper powder (because it is wild, it is delicious without MSG), and sprinkle with cilantro.