-Ankang fish is a kind of deep-sea fish, which is distributed all over the world in the temperate ocean with a depth of 50 meters to 100 meters. There are more than 250 kinds of ankang fish known to mankind. Some people call it "sea ghost fish" because of its unique appearance. Ankang fish is edible and its meat is rich in gum. Ankang fish liver tastes delicious and is called "goose liver in the sea". Ankang is an offshore bottom fish, its muscles are slack and its motor organs are underdeveloped. Coupled with the heavy body, swimming is quite difficult, so you can only perch on the bottom of the sea and crawl on the bottom of the sea with the pectoral fins like arms.

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1 Braised Ankang fish

Braised Ankang fish is a common dish, and the materials to be prepared are Ankang fish, proper amount of oil, salt, soy sauce, vinegar, sugar, ginger, onion and garlic.

First kill Ankang fish, wash it and cut it into pieces, then wash and chop ginger, onion and garlic. Heat the pan, pour in the oil, pour the cut Ankang fish into the pan and fry it before serving it on a plate for later use.

Then add the right amount of oil, pour ginger, onion and garlic into the pot and stir-fry until fragrant, and add the right amount of soy sauce, vinegar, sugar and hot water. Then pour the fried Ankang fish into the pot and stir-fry. Until the fish juice is collected, it can be taken out of the pot and put on the plate.

2 Ankang fish stewed tofu

Ankang fish is very delicious when paired with tofu. The materials to be prepared are Ankang fish, tofu, ginger, onion, garlic, salt, cooking wine, pepper, aniseed, white vinegar, bean paste, sugar and oil.

First kill Ankang fish, wash and cut into pieces, cut tofu into pieces, wash and cut ginger, onion and garlic into pieces. Put cold water into the pot, add proper amount of salt and cooking wine, and put the cut Ankang fish into the pot, so that the blood of Ankang fish can be removed.

Heat the pan, pour in the oil, pour the ginger, onion, garlic, pepper and aniseed into the pan and stir-fry until the oil comes out. Then, pour the right amount of vinegar into the pot, add the right amount of water and cooking wine, then put the Ankang fish with blood removed into the pot, and finally put the tofu block on the top, cover the pot and stew for half an hour.