Clear the dragonfish
By VicentaLakin
Dragonfish, commonly known as "Claude Fish", means that fish is young and beautiful. The size of the dragonfish is flat, and as much as the flesh is thin. Because of its hard bones, which are hard bones, if it cuts, it will be worth it if the fish bones are accidentally eaten. The best way is to cook the whole thing. Today's evaporation is one of the best tastes of dragonfish, and you might want to try it。
Recipe Recommendations
- Longli fish 350 grams
- green onion appropriate amount
- ginger appropriate amount
- Weishida steamed fish drum oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Clear the dragonfish
1
Fish wash clean。
2
Cut a few knives on fish, salt and white wine. That's how it smells。
3
After burning the water, the fire steamed for seven minutes。
4
Spill onions on fish and pour half a spoon of steamed fish drum oil。
5
Ginger's fried under the oil pan while the heat is so high on the fish。
6
Completed Chart