Our home method is simple, go to the belly, cut and wash, and cut some green onions.
Raise the pan and heat the oil, add the white onion and fry it until fragrant, pour in the dragon head fish, drizzle in a little light soy sauce, simmer for two or three minutes, add the chopped green onion, and a little chicken essence can be served.
There are also some particular methods. Sprinkle some salt and pepper and marinate the faucet fish section for a while, wrap the faucet fish section with starch, and fry it in oil until the skin is browned. . We are used to the fried dragon head fish dipped in light soy sauce, crispy on the outside, tender on the inside, crispy and delicious, and tastes great.
There is also a faucet roast which is expensive. There are too many leading fish, fresh ones cannot be sold. The fishermen will pour the best faucet fish into sea salt for pickling and dehydration, and then gently place them one by one on a drying mat made of bamboo strips, allowing the sea breeze and sunlight to dehydrate the fish. When there is 90% dryness , put it away and sell it. I estimate that 30 catties of faucet fish can make a catty of faucet grilled. The faucet is grilled and washed with water, and steamed in a steamer for 5 minutes to eat, because it is a bit salty and is mainly used for porridge.
The good dragon head fish is also expensive now, the top Fujian hometown also costs 12 yuan a catty, and the ordinary one costs 5-6 yuan. It is cheap during the fishing season. It costs one jin per catty at the pier and can’t be sold out to make feed for the fish.
The selection of faucet fish is relatively simple, there are red spots on the body, and the body shape is relatively fresh. This kind of fish is very perishable, and the seafood stall owner controls its freshness very well.
Friends, what is the name of your old dragon head fish, how to make it delicious, share it!
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