As a dish, Chinese medicine practitioner Wong Wai Tak particularly appreciates the fineness and lack of fishy flavor of grilled wolfsbane. Since this fish is rather bland, it is best simmered in black beans, soy sauce, shredded ginger and garlic. Sliced and boiled in soup, seasoned with a little coriander and ginger, I heard that it is even better than sashimi, sliced and boiled in noodle soup is also very tasty, you may want to try

Picklefish practice

Make picklefish (very simple, and not time-consuming, it is very well-cooked):

Wash first with salt and ginger drowned for 10 minutes

Branching pot to pour the oil, the oil is as much as usual stir-frying vegetables; will be drowned in a picklefish fried brown and removed. The first thing you need to do is to take the fish out of the frying pan and brown it.

Then put sugar in the oil in the frying pan (3 - 4 tablespoons), slowly stirring until the sugar melted foam (this time the sugar is mainly for coloring);

and then put onions, ginger and garlic fried yellow, and then put soy sauce wine, a little bit of salt, water (boiled water), the fried skin fish into the, and then put some tempeh a piece of burning, high heat boiling and then low heat slow cooking.

When it is almost cooked, add salt, and then collect the soup (that is, a few minutes with a large fire remaining a small amount of soup), put monosodium glutamate in the pot

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