Knife fish, with tender meat and rich nutrition, is fried and braised with millet and garlic with knife fish. The finished product is spicy and delicious, and it is a good dish to go with wine. Let's share its practice for your reference.

Tools/Materials: 300g knife fish, appropriate amount of millet spicy, garlic, ginger slices and chives, 2 tablespoons light soy sauce, 1 spoon cooking wine.

0 1 Clean the viscera of the knife fish.

Put oil in a hot pan, put the fish evenly in the pan, then sprinkle a small amount of salt flowers and fry them with low fire, turn off the fire for about 4 minutes, stop for about 5 minutes, and then fire again. Repeat this several times until the fish is dry.

Then turn the fish over, sprinkle some salt flowers, fire and turn off the fire repeatedly until the fish is golden brown on both sides, and then shovel the plate.

Cut chives, millet, garlic and ginger slices.

Open fire and oil again, add garlic, millet, spicy and ginger slices to saute until fragrant, and then fry the fish and return to the pot.

Add 2 tablespoons of soy sauce, 1 spoon of cooking wine, and sprinkle some water.

Sprinkle shallots on the noodles, cover and simmer for about 2 minutes.

The very fragrant knife fish is ready.