The most common practice in Jiaodong is to add bean paste after cutting into pieces and cook it with tofu. This is a standard practice. It tastes good, too But I don't appreciate this practice very much, because what fish is treated like this is a taste. The result of the treatment is similar to that of stewing. Anyway, carp, mandarin fish and perch all taste the same after stewing. Rays, flat cartilaginous fish. It is called rammed fish in southern Fujian, swallowtail flower fish in Zhoushan Islands and Laozi fish and Laoban fish in Jiaodong Peninsula. Rays are delicious, and cartilage can be eaten, which is very chewy. Let's come to Hong Kong to learn how to make rays.

I'm Yu Renwen, a food nutrition expert from the Expert Committee of China Cuisine Association. As a Yantai native who grew up eating seafood, I'm familiar with Laobanyu, and I'm sure it's my dish! Laobanyu, also called ray or mullet, belongs to cartilaginous fish with shark, sturgeon and bighead carp. Laoban fish is actually not a good fish. Generally, it is rarely ordered on similar occasions. The price is economical among fish. It is nothing more than making soup or braising in soy sauce. I have never seen the practice of frying or frying.

fresh taste is the best way to eat laoban fish, such as steamed laoban fish, boss fish soup, stewed tofu with laoban fish, chrysanthemum laoban fish, etc. It can also be dried and steamed in water. There are also a few people who like the ammonia taste of slightly deteriorated laoban fish, and deliberately wait for the fresh laoban fish to deteriorate before eating, just like eating stinky tofu.

The front edge of the body is obviously wavy, and the kiss is prominent. The tail is wide and flat, and the side folds are developed. The eyes are small and oval, and the kiss length is 3.6 ~ 4.4 times larger than the eye diameter. The water spray hole is located behind the eye. The front nasal flap is wide and extends to the outside of the mandible, and the front of the rear nasal flap protrudes to the outside in a semi-circular shape, forming a water inlet hole. The mouth is big and flat; Teeth are small and numerous, arranged like stones, with sharp males and smooth females. As for the practice, providing a method of drying and steaming, similar to the sweet dried fish in Jiaodong area, is also very delicious. Specifically, it is also simple. Remove the internal organs of the fish, wash it, dry it in the shade until it is half dry and hard, then cut it into sections, add a proper amount of shredded onion, ginger and pepper, and steam it in a pot. Just do it.