Qingkoulong has 2 fish, a little olive oil and soy sauce, 2 chili shallots/kloc-0, and a little water and salt.

working methods

1

Take the mussel out of the bag, thaw it, remove scales, gills and viscera, clean it, then cut a knife on the back of the fish, marinate it with salt for about 10 minute, obliquely cut the pepper and cut the shallots into sections;

2

Pour in a little olive oil, heat the pan over medium heat, add the mussels, cover the pan, fry for about 3 minutes, and then turn to low heat to continue frying until golden brown.

3 Add a little water and soy sauce and cook for about 10- 15 minutes to see if the fish is cooked;

four

If the fish is cooked, finally add the shallots and peppers, and then cover the pot for about 3 seconds, then you can serve it out of the pot and enjoy one of the first choices for summer banquet guests: braised fish with green mouth and dragon.