Braised RatfishAdd side dishes: celery and onion.

Accessories: two taels of cooking oil, ginger, garlic, pickled peppers cut foam a little, celery, green onions cut a little, black beans, bean curd, soy sauce, wet starch a little

The specific method is as follows:

1, rattlesnake fish boneless and cut into pieces, mix with cooking wine, salt, soybean flour.

2, edamame, ginger, garlic, pickled peppers, pickled buckwheat cut foam, bean curd, a little sugar.

3, celery, green onion cut into sections and spare.

4, pot of oil, seventy percent of the heat when the fish into the oil over the pan, and then more oil out, leave some oil to put a little sugar, and then put the beans stir-fried, add black beans, green onions, ginger, pickled peppers, stir-frying after the addition of water, pour the fish into the fish to join the celery and scallion.

5, cook for two minutes and add chicken essence, hook wet starch from the pot to plate.

Ratfish Biological Characteristics:

Living in the bottom of the outer sea, inhabiting the water depth of 50 to 120 meters in the sea area. The temperature range is 13～20℃, with 14～17℃ as the optimal temperature. It prefers clustering, and has obvious vertical movement during overwintering and spawning, generally floating during the day and sinking at night.

Omnivorous, the main food copepods, isopods and mesopods and other planktonic crustaceans, mollusks and corals. Before and after the spawning are a lot of food, but in the spawning season is less or no food.