White spotted dogfish 2 kilograms, green pepper moderate, dry red pepper moderate, onion, ginger and garlic moderate, soy sauce moderate, vinegar moderate, red wine moderate, green peppercorns moderate

Practice

1 Gathered, washed, lying on the case, look at the face of this look hideous!

2 The dogfish is named for the sharp teeth in its mouth, similar to the canine teeth, is a fierce carnivorous fish, streamlined body shape similar to a shark

3 The white-spotted dogfish has only a single spine in the center, and the meat on its back is dense and thick, in order to be flavored, I was inspired by the squirrel mandarin fish, and today I gave it a crossed knife

4 Put more sunflower oil in the frying pan, and fry it in the pan when it's 50 percent hot. The fish was too long and had to be curled up like this

5 Prepared green onions, ginger and garlic, green pepper heads and dried artichokes

6 Lazy to save time and didn't remove the fish from the pan. Scoop out the excess oil, leaving the bottom oil into the green peppercorns (compared to red peppercorns have a special pepper aroma), dry peppercorns fried

7 and then into the onion, ginger and garlic, green pepper tips, cooking incense

8 seasoning first pour vinegar, with the steam evaporation can go fishy

9 and then cook the red wine, color and freshness

10 and then into the soy sauce, color and flavor

11 pan Steam out the aroma of various seasonings, and then add warm water does not exceed the fish

12 boil, skim off the foam, turn to medium heat stew, sit and wait for the delicious out

13 Collect the soup, pour into a large plate, sprinkle with green onion leaves and green pepper threads

14 Composite of multiple spices, look at the garlic clove meat, tender and tasty