Chopped fishbone is actually a special dish of Linyi-fried fish residue, and his family's is made of salted fish. The authentic fried fish residue in Linyi is made of Spanish mackerel or small fresh fish larvae.

This fried fish residue is crispy and delicious, especially suitable for Linyi pancakes, steamed bread and cakes.

Specific methods of frying fish residue in Linyi;

First, prepare side dishes. There are only three kinds of side dishes, that is, thin-skinned green pepper (snail pepper is the best), two garlic and two onions. Dice all the side dishes.

Clean the fish and remove the head, scales and internal organs. The black membrane of the abdomen was cleaned. Control water.

Boil oil from the pan, and it is best to choose a non-stick pan here. Put more peanut oil and small fish when the oil is hot. Then mash it directly with a spoon, stir-fry it while mashing it, and this step will get the so-called fish bone paste. Stir-fry the fish until all the fish are brown and crisp, and season with salt.

After adding salt to taste, put the minced onion and garlic and diced pepper into the pot and stir-fry over high fire. This little taste comes up at once, and stir-fry over high fire until it is broken.

Judging from the color of this dish, it tastes good.

You can cut off the peppers, and don't fry them for too long. Cook a small amount of rice vinegar to taste before cooking, and then put it on the plate directly.