Cooking Steps

1. 

   Step1:1. The dragon head fish has no scales. Just clean the internal organs. After cleaning, control the dry water. Put some salt, onion, ginger and cooking wine into it and marinate for more than half an hour. Before making fish, pour out cooking wine.

2. 

   Step2:2. Put some dry flour on the plate. Roll the dragonfish with dry flour. Let it stand for a while. If you just roll on the dry flour, fry it. The dry flour will fall to the bottom of the pot. It will paste the pot. So you have to stand for a while. Don't disturb the

3. 

   Step3:3. take advantage of this. Slice tofu, ginger and garlic. I don 't need onion.

4. 

   Step4:4. Fried fish. Heat the pot until it smokes. Rub it with ginger. Avoid sticking to the pot. Put in the dragon head fish. This kind of fish is soft and tender. After one side is set, fry it upside down. Otherwise, the meat is easy to be broken.

5. 

   Step5:5. In fact, it can be eaten. It's OK to put some salt and pepper or white mouth.

6. 

   Step6:6. If the leftover oil of fried fish is not too black, it can be reused. Put in ginger, garlic, Pixian bean paste, and then put in the fish. The key step is to take the pot cover with your left hand and the vinegar with your right hand. Slide the pot and pour about two tablespoons of vinegar into it, and then quickly cover the pot cover. Cover the vinegar smell from the vinegar in the pot. The fish is not fishy. Three or five seconds later, open the lid of the pot. Pour in boiling water. The water is not more than fish. Then put salt, sugar, raw soy sauce, old soy sauce. Put tofu after the water is boiled. The fire is loud. Until the soup is collected. Dish.

7. 

   Step7:Dress up.