The big-eyed chicken
By VicentaLakin
Big-eye chickenfish, also called kimmeat fish, known as big-eye catfish, are common seafish here. It has a thick layer of skin, which usually doesn't have to be removed, and it's very easy to cook, and it doesn't spread. It's a good way to cook soup with cucumbers today, and it's a good time to drink in the early autumn, after all. The soup is cooked with bitter melons, which usually choose the color green, which is a tougher breed, but which is thought to be better. Other varieties are suitable for fire, not so hard。
Recipe Recommendations
- Macrophthalmus 400 grams
- bitter gourd 400 grams
- salt appropriate amount
- edible oil appropriate amount
- bitter taste
- cook
- ten minutes
- ordinary
Steps for The big-eyed chicken
1
Take the big-eyed chickenfish to the skin, wash the belly。
2
Take the big-eyed chickenfish to the skin, wash the belly。
3
The bitter melon cut off the bag, cut the thick slice。
4
The bitter melon cut off the bag, cut the thick slice。
5
A boiler of oil, a fire that frys fish on two sides。
6
The pot is filled with a proper amount of water, with bitter melons, and the fire breaks。
7
When burned, the material is moved to the soup pan, and the texture is made for half an hour, and the salt is served。
8
Move the material to the soup pan, and the texture is half an hour, and the salt is enough。
9
Nice fish head burned。