The following is the introduction of red fish. The best way is to praise the red fish pork belly in casserole! Or cut the red fish without thorns into small pieces and fry them! Cooking pork belly in Zhanjiang means cutting beautiful pork belly into pieces, cutting dried red fish into pieces, putting them all in the pot (casserole is the best), adding water, and cooking pork belly with low fire until the salty taste of the fish is absorbed (the time can be controlled by yourself, and you can cook it for a while if you like soft cooking). You don't need to add salt or anything to taste it. It can be said that it is a lazy dish. The scales of dried red fish are difficult to remove. Cut it with the back of a knife. Nowadays, fewer people buy this kind of fish, and the meat is very firewood. In addition, I heard that in order to prevent flies and insects and sell photos, many things like DDV are rubbed on. It is recommended to scale and cut into sections before soaking for a period of time. I don't know how to fry.