Fried fish with Scallion without oil smoke

Fried fish with Scallion without oil smoke

Introduction:

"When I was a child, my mother cooked a dish of scallion fish, which was simmered with half a palm of small African crucian carp and scallion. It was very fragrant, and the fishbone was very crispy. You can eat it even with meat and thorns. It's really calcium supplement. I don't have to eat now. I really want to. I can't find small crucian carp, so I use hairtail to make it, which is also delicious. To make this dish, we must have more scallions, mainly because it can get rid of the fishy smell. "

Production steps:

Materials required:

Hairtail: moderate

Onion: one

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Lemon juice: moderate amount (or vinegar)

matters needing attention:

Production difficulty: simple

Process: simmer

Production time: one hour

Taste: onion