Ankang fish has a stinky smell, which is because it is not properly treated during cooking. Fish will have a foul smell. Fresh fish has a lot of mucus on its surface and its surface feels slippery. However, stale fish has less mucus and is astringent. The first thing to make Ankang fish is to remove fishy smell. Soak Ankang fish in yellow wine or carved wine for 20 minutes, and then scald it in onion and ginger cooking wine for half a minute.

Ankang fish, a kind of deep-sea benthic fish, was originally outside the scope of traditional fishing industry, but due to the lack of fishery resources, Ankang fish industry has entered people's field of vision. The taste of Ankang fish is outstanding. Ankang fish is rich in gum, full of muscle fiber elasticity, and even has the taste of shrimp. It is not only suitable for sashimi, but also suitable for frying and stewing.

Method for make ankang fish

2 main ingredients, Ankang fish ingredients: onion, ginger, garlic, pepper, salt, sugar, vinegar, cooking wine, soy sauce, sesame hot sauce, chicken essence, sesame oil and starch.

Wash Ankang fish, wash the internal organs with starch, drain the water, and cut the fish into large pieces to prepare onions, ginger, garlic and peppers. Stir-fry onion, ginger, garlic and pepper in hot oil, and stir-fry fish pieces. Add salt, sugar, vinegar, cooking wine, soy sauce and cook over high fire 10 minute. Put the internal organs down and cook 10 minute, add sesame hot sauce and cook for 2 minutes, add chopped green onion, chicken essence, sesame oil and put in a pot. Lion fish is very fresh and tender. Bones are cartilages, without spines.