Fried dragonfish
By VicentaLakin
The dragonfish are also called pedals, oxen tonguefish, halibut, and dragon slurry. The fat of the dragonfish contains unsaturated fatty acids, which are resistant to the hardening of artery samples and are useful in combating cardiovascular diseases and enhancing memory and protecting vision. So the dragonfish are especially suited to the computer working people in the writing room. Omega-3 fatty acid in the dragonfish inhibits the free radicals in the eyes, prevents the formation of new blood vessels and reduces the incidence of crystal inflammation, which is why it is a protective eye. Of particular note is the fact that the dragonfish have only the middle ridge, with few thorns and plenty of meat, almost no fishy taste, and a fine, fine taste。
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- simple
Steps for Fried dragonfish
1
The Dragonfish willow room clears the surface with light water after cooling and then drains the surface with kitchen paper。
2
Adding current pepper powder, salt, even massage on both sides, 10-15 minutes of olive oil pickled on the surface。
3
The onions go to cut the trim, and the fragrance is purified into small pieces。
4
The onions are placed in small bowls, which are integrated with salt, pepper powder and olive oil。
5
A proper amount of olive oil is hotened on the fire, and when the onion is boiled, the onion is released。
6
The bottom oil is put in the dragonfish willows, and the medium fire is burned to a different colour and the fragrance is spilled over。
7
It's a little yellow on both sides of the fish. Just a little lemonade。
8
I'll just put the calves in the plate。