The survival state of sand light fish is completely natural. Lianyungang is located at the junction of north and south, where the cold in the north and the humidity in the south meet. Sand fish, like temperature and afraid of cold, can neither endure the heat and high temperature in the south nor the frost in the north, so they can only live here. The mild climate and unique geographical environment in Lianyungang make sand fish a unique species with tender meat and thin skin. Every autumn is cool, the sand fish dives into the mud to lay eggs to avoid the cold after pregnancy.

Fishing can start from Maihuang Stone until winter. However, when the cold current strikes in the north, the shallow-skinned sand fish can't resist the bad luck brought by the freezing climate, although they hide in the mud, and no adult fish is spared. Only the eggs of grass coral survived hibernation under the protection of thick oocysts and began to reproduce in late spring.

Braised sand fish:

Ingredients: sand fish, peanut oil, soy sauce, sugar, salt, balsamic vinegar, onion ginger and yellow wine.

Exercise:

Wash sand fish, drain water, and marinate with Shao wine, soy sauce and onion ginger for 5 minutes. Heat the pan on the fire, when the oil is heated to 60% heat (about 150℃), add the sand fish and fry until both sides are golden, then pour out. Set fire to the original pot, put oil, add onion and ginger slices to stir fry until fragrant, add sand fish, cook Shao wine for a while, add soy sauce, sugar, refined salt and clear water, cover with stew 10 minute, collect thick soup over high fire, cook balsamic vinegar and pour sesame oil.

Sand fish with batter:

Ingredients: sand fish, wheat flour, eggs, salad oil, salt, soy sauce, onion, ginger, garlic and pepper.

Exercise:

1. The sand fish must be cleaned to remove its internal organs, otherwise it will taste bitter.

2. Rinse the clean fish with water again

3. Marinate the fish with salt, a little soy sauce and onion, ginger and garlic for 3 hours.

4. Add water to flour to make paste, add two eggs, salt and chopped cooked pepper (dry fried pepper and crushed).

5. Make it into a paste and thicken it as much as possible, so that the batter will be thicker.

6. After the oil is hot, dip the fish in the batter and quickly put it in the oil, then fry it into golden brown.