Long head fish (also known as water gurgling) 250 grams, potpourri appropriate amount.

Seasoning:

Jam, salsa, salt, sugar, lemon juice, monosodium glutamate (MSG), pepper, white vinegar, white wine, minced green onion, ginger pieces.

Making:

The dragon head fish is cut into thick slices of 4 cm in length and width, and marinated with salt, MSG, white wine, pepper, green onion and ginger to taste and wait for use. Take the pot, pour salad Shan heating, until the oil temperature to seventy percent hot, pour into the potpourri, shoot the starch of the dragon head negative, cooked, fried crispy, fish out of the plate (the potpourri on the bottom, the dragon head of the fish on the top). Another frying pan, add jam, salsa, lemon juice, sugar, white vinegar and other seasonings, stir-fry, thickening, dripping oil, poured on the dragon head fish can be.

Features:

Red color, dragon head fish crispy and delicious, sweet and sour taste, jam flavor.