As far as cooking is concerned, the main techniques of this dish are marked by famous artists, including stir-frying braised fish in Kaifeng, China, salting in Orleans, USA, and flavoring methods of barbecue. I named this dish "East-west wall skinfish", which is also called "cobbler fish" here, and its scientific name is blue fin horse-faced bream. It used to be an offshore fish with relatively high yield. Once Dalian's specialty grilled fish fillets were made of skinned fish. Unfortunately, there are few fish with skins on the market now, and fresh fish with skins are very expensive!

In fact, the scientific name of skinning fish is Mystichopus ocellatus, which is widely distributed in China's waters and has branches in Liaoning, Shandong, Jiangsu, Fujian, Guangdong and other places, which is why it has many names. Fry it in the next minute or so and take it out. Add a little onion, ginger, garlic and dried pepper to the oil in the pan, stir fry, add a little seafood sauce and stir fry again, add peeled fish, cooking wine and pepper to remove fishy smell, add boiled water to fish, add soy sauce, soy sauce, chicken essence monosodium glutamate, sugar and a little salt. When eating Sichuan-style hot pot, there are always skinned fish, which can also be one of the must-eat foods in hot pot. As a hot pot, it is also super simple to eat. Cook it directly in the pot and then dip it in the sauce. It's really sweet and delicious. The way to eat skinned fish is also made according to regional tastes, such as …

After the fish is washed, put it in a big vessel and cut a knife on the surface of the fish to make it more delicious. You can put ginger slices in a knife to remove fishy smell and refresh them, then pour in soy sauce and cooking wine, sprinkle with salt and sugar, and marinate for 20 minutes. Cut the cleaned peeled fish twice, which is convenient for eating and cooking, and it is not easy to burn the meat. Then add a little cooking wine, a little salt, spiced powder, pepper powder and starch. Marinate it and arrest it. So as to form a dry surface layer on the surface of the fish skin in the later stage. Crisper and more delicious. This starch can absorb water from fish skin. It makes my mouth water. Delicious and nutritious, fresh and smooth, appetizing and delicious with rice! Come and collect!