During the Edo period in Japan, Ankang fish was the highest tribute, and it had the reputation of "the East eats Ankang and the West eats puffer fish". In addition to low fat and calories, fish is also rich in vitamins A, D, E and so on. 100 grams of fish contains 0.8 grams of fat and only 87 calories; Rich in nutrition and low in cholesterol, it has the effects of maintaining eyesight, treating cough and preventing liver disease. It has antioxidant effect, and the gum contained in it is a tonic for modern female beauty lovers to keep healthy.
The back skin, belly skin and scalp of Ankang fish have all been processed into finished products and have the reputation of "sea cucumber". There are two parallel cylindrical ribs at the junction of Ankang fish head and spine, which are called "Dangui meat". After drying, it has the reputation of "stuffed scallops".
Although Ankang fish is huge, the only fleshy part that can be eaten is the tail elbow. In the fish market, the processed food is usually taken out of the stomach. In fact, the most important thing in its belly, the liver of Ankang fish, has been sold separately at a high price. The Japanese have a way to eat Ankang fish. In Japan, there is a saying that there are puffer fish in the west and well-being in the east, which means to compare Ankang fish with puffer fish, and Ankang fish liver is an important part of Japanese sushi dinner and one of the 50 most popular foods in the world.
I bought Ankang fish and went home to deal with it myself, because I thought it was full of treasures. Ankang fish skin has thick colloid, which can be beauty beauty. The belly and liver of Ankang fish can be made into stewed tofu with miscellaneous fish, and other fish cartilage can be cut into pieces for stew or braise in soy sauce, and some auxiliary materials such as mustard, cabbage core and yam can be added, which is both nutritious and delicious. Ankang fish is low in fat and calories and rich in vitamins A, D and E, especially fish liver, which has the effects of improving eyesight and preventing liver diseases.
Ankang fish contains a lot of water, so it's best to blanch it in water before cooking, otherwise it's easy to make a pot of soup and upset your original intention of cooking fish.
Braised ankang fish
Ingredients: onion, ginger, garlic, pepper, salt, sugar, vinegar, cooking wine, soy sauce, sesame hot sauce, chicken essence, sesame oil and starch.
Wash the fish, wash the internal organs with starch and drain the water. Cut the fish into large pieces.
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 and soy sauce and cook for 10 minute. (Anhydrous) Put the viscera down and cook for 10 minute, add sesame hot sauce and cook for 2 minutes, add chopped green onion, chicken essence and sesame oil, and put in the pot. Ankang fish is very fresh and tender. Bones are cartilages, not spines.
There are many terrible teeth in that horrible big mouth. I suggest that the head of this fish should not be cut too small and be careful when eating.