Chaoshan people in Guangdong love their hometown and their food.

As the saying goes, "the mountain depends on the mountain, and the sea depends on the sea." Chaoshan people are offshore, so Chaoshan people eat sea fish, and fish is a frequent visitor to Chaoshan people's table.

The "ground fish" in Chaoshan is also called "skinless fish" because it needs to be peeled when cooking.

Small fish like this are more delicate and sweet. It is a common home-cooked dish in Chaoshan.

The method is also simple, and it can be fried and boiled. When cooking, a celery and a spoonful of bean paste can reflect its sweetness and deliciousness.

Sharing practice:

1? Cut off the spikes on the top of your head with scissors, peel off the skin, remove the internal organs, wash them, and marinate them with a little salt for later use.

2? Prepare Puning bean paste, shred ginger, shred celery and cut onion.

3? Put oil in a hot pan, add shredded ginger to taste while it is hot, add fish to stir fry, add a spoonful of bean paste, add some water, cover with celery and stew until the soup is thick, open the cover and sprinkle with onions to boil.

If only there were such delicious and nutritious fish!

Simple, what you eat is the original flavor!

thank you