Ingredients:
Fish intestines: appropriate amount; Soy sauce: appropriate amount.
Taste: savory; Cooking method: frying; Time: ten minutes; Difficulty: easy.
Detailed Steps for Cooking Dry-fried Fish Intestines
Cut a bighead carp open at the head and belly button, remove the fish belly, and take out the fish gallbladder.
Wash the fish belly that has been removed.
Cut open the fish intestines along the direction of the intestines, and wash them.
Heat the pan over low heat and fry the fish belly.
Fry until one side is golden and oily.
Flip over and fry until both sides are golden, then remove from the pan and drizzle with soy sauce when eating.
