Melon has the effect of clearing away heat and relieving heat, and because of its lipid-lowering properties, it is often combined with fatty or salty ingredients to make it taste good!
Ingredients: 300 g of fish gizzard, 300 g of cantaloupe, 15 g of ginger, 50 g of minced pork, 30 g of plum-flavored fish, 15 g of garlic, salt, oyster sauce, column sauce and peanut oil.
Practice: Scrape the black peritoneum of the fish gizzard, rinse it for a while, then absorb the surface moisture, 斩 2 cm wide pieces, cut the strips of eggplant melon. Open the pan and oil, sauté the ginger slices, add them to the frying pan and remove them. Add another casserole to the oil, sauté the ginger slices and pat the garlic, crush the minced pork and salted fish, add a little column goulash, add the melon After the pork is fried in medium heat, put it back in the fish, add some water, season with salt and oyster sauce, and collect the juice. When you see a little oil spill, sprinkle the chopped green onion and serve.
Monkfish-Sliced,Monkfish-Fillets,Monkfish Tails With Skinless,Monkfish Tails With Skin-On
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