In the Edo period of Japan, monkfish was the highest tribute, and it was known as "eating monkfish in the east and blowfish in the west". In addition to low-fat, low-calorie fish, but also rich in vitamins A, D, E, etc. 100 grams of fish contains 0.8 grams of fat, and only 87 calories; nutrient-rich and low cholesterol content, have to maintain eyesight, treatment of coughs, prevention of liver disease and other effects. It has antioxidant effect, and the gelatin contained in it is a tonic for modern women to take care of their beauty and health.
The back skin, belly skin and scalp of Ankang fish are processed and made into finished products, which are known as "sea cucumber". The head of the monkfish is connected to the spine with two pieces of cylindrical meat tendons side by side, which is called "danggui meat", and after drying, it is known as "sai dry shells".
Don't look at the huge size of the monkfish, but only the tail elbow is edible. The fish market is usually processed is gutted, in fact, the most important thing in its stomach - monkfish liver is sold separately at a high price. The Japanese are very good at eating monkfish, and there is a saying in Japan that "in the west there is blowfish, in the east there is monk", which means that the monkfish is compared to the value of blowfish, and monkfish liver is an important part of the Japanese sushi meal, and it is also one of the world's top 50 most popular food.
I buy monkfish and process it myself at home because I think it's full of treasures. The skin of monkfish has thick gelatin, which is good for beauty. Ankang fish belly and liver can be made fish stew tofu, other fish cartilage cut pieces of stew or braised, which add some to carry the cooking of green vegetables such as mustard greens, vegetable core and yam and other accessories, both nutritious and tasty. Ankang fish is low in fat, less calories, more rich in vitamins A, D and E, especially fish liver has to maintain eyesight, prevent liver disease and other effects.
Ankang fish has a lot of water, it is best to blanch it before cooking, otherwise it is easy to make a pot of soup, which will disrupt the original purpose of your fish.
Braised Ankang fish
Ingredients: appropriate amount of scallions, ginger, appropriate amount of garlic, chili, appropriate amount of salt, sugar, appropriate amount of vinegar, cooking wine, appropriate amount of dark soy sauce, appropriate amount of chi sesame sauce, appropriate amount of chicken broth, sesame oil, appropriate amount of starch
Wash the fish, wash the viscera with cornstarch, drain the water. Cut the fish into large pieces
Prepare green onion, ginger, garlic and chili. Heat the oil, put onion, ginger, garlic, chili pepper burst incense, put the fish pieces stir fry. Add salt, sugar, vinegar, cooking wine, soy sauce, and cook on high heat for 10 minutes. (Do not put water) put the viscera down to cook for 10 minutes, add chi sesame sauce to cook for 2 minutes, add chopped green onion, chicken essence, sesame oil, pot, Ankang fish meat is very tender. The bones are cartilage, no hard spines.
That horrible big mouth a lot of terrible teeth, so, it is recommended that the head of this fish do not cut too small, eat carefully