The ingredients are as follows: 500g fish skin, 5g pepper 1 5g, 30g pepper, salt 1 teaspoon, vinegar 1 tablespoon, ginger 1 piece, 3 cloves of garlic, 2 tablespoons of cooking wine, light soy sauce1tablespoon, and beans.

The specific methods are as follows: cut green and red pepper into sections, peel garlic and pat petals, cut ginger into rhombic slices, soak the fish skin in cooking wine and vinegar for 20-30 minutes, then rub it with salt, boil the water in the pot, turn off the fire, put the fish skin in the scalding river for 30 seconds, take it out, then soak it in lemon ice water for 5 minutes, add oil to the pot, saute garlic petals and ginger slices, and add beans.

2. Cold fish skin

After the fish is bled and scaled, it absorbs water, pulls off the skin with a knife, and then scrapes off the fascia of the skin (this is a very tricky work). After soaking it in ice water at MINUS 10 degrees for a long time, the skin shrinks, and then it is cut into pieces with the classic ingredients of Shunde cuisine, finely chopped ginger and scallion, a little coriander, fried peanuts and white sesame seeds, sliced garlic cloves, soy sauce and white sugar, and finally it is cooked with boiled peanut oil.