How to Make Red Nymph Fish

The red ladyfish (gurnard) is the common name for fish in the order Scleractinia, order Pomacentridae, family Pomacentridae, and genus Pomacentridae. There are about 20 species. The body length can reach 300 millimeters. They have a reddish color and slim body, rather like a woman's appearance, so they are called red lady fish.

Red maiden fish, also known as the red head fish, red body, looking very beautiful. The meat of the redhead is delicious, full of garlic cloves, with few thorns, high in protein, low in fat, rich in vitamins and minerals, with a good flavor, easy to digest and absorb.

Ingredients

Main ingredient :red ladyfish 1

Accessories :green onion 10g ginger 5g garlic 5g fresh water moderate amount of peanut oil 20ml salt 5g white wine 5ml

Steps

Red ladyfish scaled chicken guts washed.

Decapitate the washed red mullet.

If the pan is hot, add the oil, put the appropriate amount of garlic cloves to stir-fry the pan.

Put in the fish pieces.

Stir-fry until the surface of fish pieces change color.

Add white wine and cook.

Add water, green onion, ginger, garlic and salt and stir-fry well.

Guarantee that it will simmer for 15 minutes.