Chinese Food
Fried dragon head fish
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Dragon head fish is also called tofu fish. There are almost no thorns. It's very suitable for children to eat. This kind of fish has only one main bone. It's not too soft to pull. The rest of the bones are as thin as whiskers, not to mention. So people in Liushi, Taizhou, Wenzhou and Lishui areas in southern Zhejiang call it water gurgling. That is to say, it's as soft as water. Tap fish is rich in protein. It can maintain the balance of potassium and sodium and eliminate edema. Strengthen immunity. Low blood pressure. Buffer anemia. Conducive to growth and development. Rich in cholesterol. Maintain cell stability. Increase the flexibility of blood vessel wall.
Cooking ingredients
Cooking Steps
Step1:Thawing of dragonfis
Step2:Clean and dry the fauce
Step3:Cut into segment
Step4:Marinate with salt and cooking wine for ten minute
Step5:Prepare two bowls. Turn in breadcrumb and starch water respectivel
Step6:Put the dragonfish in starch water firs
Step7:Then wrap a layer of bread bra
Step8:Complete the whole fish section separatel
Step9:Put in the fish section when the oil temperature is 70% ho
Step10:Just fry it in Brow
Step11:You can eat the oil
Cooking tips:Use a chopstick to insert into the oil pan. If the chopsticks are bubbling around, you can put the fish. You have skills in cooking.
