"A Generation of Masters" says that the road to the master is threefold: seeing yourself, seeing the world and seeing all beings.

If you ask me, if you look at it the other way around, the realm of eating is just divided into these three realms: seeing all beings, seeing the world and seeing yourself.

After seeing the cooking skills of all sentient beings and tasting the five flavors in the world, I finally return to the taste of self or home. Eating, drinking and being merry are just gossip beyond jokes.

From this perspective, my father is my role model. Qinglong, your father really knows the goods. Aconitum buttons are big and thick. But the most important thing is what about those aconites? They are all fish rice.

I like frozen aconite. That oil is delicious.

Cut the fish button in half with a knife and scrape off the internal mucus.

Wash the mucus from the fish buckle with salt. Wash repeatedly with salt, and then rinse with water. Before the water became clear, the fishhook was drier and less sticky than before.

Add a little soy sauce to color.

Kitchenware used: wok "cold (Cantonese: tricky) to eat" series (ingredients are hard to find). This dish can only be cooked at the cost of dozens of fish. Fish buttons are actually fish stomachs. To make a fish belly dish, you need 30-40 fish. A fish has a stomach, and 30-40 stomachs means 30-40 fish. Think about it, a dish needs 30~40 fish, so you can eat this dish if you want. When you go to the store to eat "fish buckle" dishes, you must make a reservation, and the supply is limited. Otherwise, you will be rude when you invite people to dinner. If you see a Cantonese restaurant with this dish, don't miss it. After this village, there is no such shop. For food, eating more and comparing more is the right way. Many times, the way of eating food and the feeling of taste can only be accumulated through "eating more and occupying more". This dish is crispy and crisp after eating fish buttons. After repeated chewing, the sauce will slowly ooze out without any fishy smell. This is not the original flavor of the fish buckle, but the taste.