The method of making dry boiled Wang prickly fish

Ingredients and materials

Wild Thorny Fish 450G

Moderate amount of white mushrooms

Moderate amount of ginger

Garlic in moderation

Spicy millet in moderation

Moderate amount of garlic sprouts

Moderate amount of light soy sauce

The method of making dry boiled Wang prickly fish

1. Wash the Wang Ci fish, sprinkle salt, add ginger slices, remove the fishy smell, and let it taste for about 15 minutes

2. Hot oil in the pot, excess oil

3. When the oil temperature rises, add fish and deep fry until golden brown. Fry a little deeper for a better taste.

4. Fry the fish, pour out some oil, and then add the Three Treasures of Stir fry - Ginger, Garlic, and Spicy Rice. Stir fry until fragrant

5. Add the prepared white mushrooms and garlic sprouts, then add a little salt and stir fry

6. Stir fry mushrooms until almost half cooked, add a thousand shreds, add plain water, add an appropriate amount of soy sauce, and simmer over high heat for 2-3 minutes

7. Stir fry on low heat for a while, sprinkle with scallions, that's it! If you don't want to eat hotpot, you can just serve it. I plan to eat hotpot later.

Tips

The frying pan for fish must have a high oil temperature, so that the fish will be crispy on the outside and tender on the inside. Adding some white mushrooms will make the taste fresher.

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