There's no such fish, but there is, and here's a picture of it

How to make it:

Stuffed pangolin

It's an original dish that involves peeling the pangolin from its head and skin, and then stuffing it back into its skin by chopping up the meat and adding the ingredients to make it taste fresh and tender, with a crispy edge to it. The flavor is sweet and tender with a nice crunch.

Applications: 1 live pangolin weighing about 400 grams, 25 grams each of Chinese sausage and water chestnut, 25 grams each of shredded green onion and green onion, 50 grams each of shredded pork and shredded wet mushrooms, garlic, green onion, cornstarch, dark soy sauce, pepper, and seasoning to taste.

Methods: 1, the first pangolin scaling gills, from the belly of the fish in the middle of the cut out the intestines, light knife will be slightly away from the meat, fingers from the fish between the skin and meat inserted into the fish skin stripped to the dorsal fins, with a knife to cut off the ends of the spinal bones, and keep the head, tail and the original strip of fish skin is connected. 2, will be the fish meat up to remove the spinal bones chopped up and add flavored tart until the gelatin, adding onion, horseshoe grains, preserved sausage grains again tart, and then stuffed with a painted The pangolin skin is then coated with a powder, restoring the shape of the fish, and the surface is patted with the powder. 3. Heat a wok over high heat, add peanut oil and deep fry the pangolin until it is cooked, then remove the oil and put in the two fields, the flavorings, and the fried pangolin.

Change to simmer for 5 minutes on the plate, the original sauce poured on top of that is complete.