Health benefits
Soy sauce: nourish blood, protect teeth, protect bones
| Kuilong fish ( 3 ) | Chives ( Appropriate amount ) |
Shredded ginger ( Appropriate amountspan> ) | Soy sauce ( a little ) |
Salt ( a little ) |
How to make Kui Long Fish Cake
1.Clean the Quillon fish, cut open the entire abdomen, and lay it flat on a cutting board to fully expose the entire abdominal cavity.Cut a slit on the back of the fish tail, use a knife to carefully separate the fish bones and fish meat from the small slit, making sure to keep the fish body intact until it reaches the fish neck, and then chop the fish bones with a thin knife.Arrange the processed fish neatly, add sliced ginger, a little soy sauce and salt, and marinate for ten minutes.
2. Cut the chives into thin sections and set aside.
3. Take out the marinated fish and stuff a little green onion into the fish belly.
4. Fold the fish body stuffed with chopped green onions in half, and stuff the fish tail into the fish mouth.
5. Heat the pan, pour oil, carefully add the fish, and fry until golden Yellow, the chopped green onions in the fish belly will change color.
6. Take out the fried fish.
Tips
1.When placing the chopped green onion into the fish maw, do not put too much to prevent the chopped green onion from spilling out from both sides during frying.
2.When finely chopping fish bones and meat, the force should be small, and the fish body should not be chopped into pieces.
3.Marine fish itself has a slightly salty taste.Do not add too much salt when pickling, and prepare it according to personal taste.
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