Trionyx japonicus is a saltwater fish, and it can be eaten in many ways. It can be steamed, fried, stewed with tomatoes, or made into soup, and its quality is still tender and smooth. If it is used for steaming, it is not necessary to scrape scales, steam with skin, and then tear the skin after cooking, so that it tastes original and the fish is especially fresh, sweet and tender. If it is used to make soup, it is best to fry it until it is golden, and then cook it with other materials, such as tofu. In this way, the soup is milky white and especially fresh, sweet and delicious.

Dry-fried Trionyx japonicus

Technology: frying

Taste: slightly spicy

Edible: breakfast | Chinese food | dinner |

Ingredients: Trionyx japonicus 4g

Seasoning: ginger 1g, green onion 15g, Chili (red, sharp and dried) 5g, vegetable oil 5g, cooking wine 1g, pepper 2g, chicken.

2. Wash the red mullet and marinate it with a little salt, Shaoxing wine and ginger slices for 2 minutes;

3. Heat the oil in the pot, add the salted fish and fry it with low fire until both sides are golden yellow;

4. Add ginger and red pepper, add salt, chicken essence and pepper, and fry with low fire until it tastes good;

5. pour in sesame oil and sprinkle with chopped green onion.