Ankang fish is a deep-sea fish, which is distributed in temperate seas with water depth of 50 meters to 100 meters all over the world. Because of its unique shape, some people call it "sea ghost fish". Ankang fish is edible, and its meat is rich in gum. Ankang fish liver tastes delicious and is called "goose liver in the sea". Because it is ugly, I have never eaten it; Recently, people have been talking about how delicious Ankang fish is, and my ears are going to grind cocoons.

Technology: combustion

Taste: home-cooked taste

Time:

Composition:

Cooking steps:

1. This is the feeling of Ankang fish, grinning uglily. Generally, stall owners have to dig their intestines and stomach, and the fish liver is kept.

2. Wash the Ankang fish and cut off the teeth on your mouth with scissors to avoid eating problems.

3. Cut the cleaned Ankang fish into pieces and soak them in onion, ginger and cooking wine for a while to remove the fishy smell.

4. First boil a pot of boiling water, put the Ankang fish into the water, remove the fishy smell of the Ankang fish, and remove it for later use.

5. Take another bite of wok, add vegetable oil to heat it, and add onion, ginger and garlic to make it fragrant.

6. Add soy sauce, soy sauce, sugar and water to boil.

7. Add Ankang fish, add appropriate amount of cooking wine, bring to a boil with high fire, and stew with low fire 10 minute.

8. Serve on a plate. Ankang fish has no hard bones, the fish is fresh and tender, and the fishbone is as soft as an old fish.

Cooking skills:

Ankang fish is sticky and slippery when cleaning, so be careful not to be scratched by fish teeth.