Head roast with seaweed(tai cai long tou kao )

Head roast with seaweed

Introduction:

"Dragon head roast is also called shrimp Chan, or nine belly fish or dragon head fish. Its meat is tender. Because it contains more water in the body, it is not easy to store, so it used to be processed into dry salt products, that is, "Longtou roast". The method is simple, crisp and delicious, with salty and fresh rice

Production steps:

Step 1: Ingredients: roasted by the dragon head (removed the head and viscera, washed and dried), moss (removed the impurities and cut into sections)

Step 2: cut the faucet into sections.

Step 3: heat the oil in the skillet, put in the cut tap and stir fry until golden, turn off the fire.

Step 4: then, add the seaweed and stir fry evenly.

Step 5: out of the pot, plate.

Materials required:

Dragon head roast: 170g

Moss: a handful

Note: 1, the dragon head roasts and the moss all have the salty taste, does not need to add the salt. 2. When the faucet is roasted and fried, turn off the fire, then you can put in the seaweed, so that the fried seaweed will not scorch.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Tai Cai Long Tou Kao