Water dodger is a fish with only one main bone, which is still soft, and the rest of the bones are as soft as whiskers,

not to mention that, therefore, the people in the area of Southern Zhejiang

Taizhou, Wenzhou and Lishui call it "water gurgling", which means it is as soft as water. In northern Zhejiang

Ningbo, Shaoxing, Hangzhou, Jiaxing, Shanghai and southern Jiangsu Province, they call it "dragon head" because the head of the fish looks like a dragon head, and the scientific name is the same.

Materials

Main ingredient: 500g of water dodger, 50g of carrot;

Supplementary ingredients: the right amount of oil, the right amount of salt, the right amount of sugar, the right amount of wine

Red braised water dodger

1

Wash the water dodger, cut it, and the carrot is well cut and standby

2

Ginger and garlic are cut and standby

3

Start a frying pan, when it is hot, put ginger and garlic burst incense, and then into the water dodger less with a spoon more shaking, water dodger easy to break

4

Put into the carrots, into the salt, sugar and wine, stir-fry

5

Add the right amount of water, water dodger it itself is also rich in water, water should be controlled, I added a little more than this

6

Water boiling almost can start the pot

Tips

Not to stir-fry with a spoon, it is best to shake properly, otherwise they can not eat the complete fish pieces. Add water to watch, add less, the water dodger will boil out of their own water.