After eating in a small shop in Weihai, it's laoban fish with scallion oil, which is steamed quickly and poured with a lot of scallion oil. It's slightly heavier than steamed, and it's very delicious. Every time I go, I will go to their house to eat this dish. And I have never been disappointed every time I go. Put a little cooking wine along the edge of the pot, add light soy sauce, and inject clean water until the rays pass. Cover, boil with boiling water, simmer for 1 minutes on medium heat, add garlic green leaves and chicken essence, turn to high heat, and pour soup on the fish pieces with a spoon. When the soup is not enough, get out of the pot.

Boss fish soup, stewed bean curd with laoban fish, and chrysanthemum laoban fish can also be dried in the sun and steamed in water. There are also a few people who like the ammonia smell of slightly deteriorated laoban fish, and deliberately put fresh laoban fish on hold before eating, just like eating stinky tofu. The lateral folds are well 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.

This kind of fish is called pot-covered fish in Shanghai, which is the cheapest. It has always been bought by people with poor conditions to eat, braise in soy sauce or burn pickles. It is fresh every minute, and it is fresh with pickles. The key point is that this kind of fish is very fat, and its health is not good. It is also the reason for its cheapness! 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.

There are many kinds of fish, many of which are rarely seen at ordinary times, only in restaurants and on TV. For example, Laoban fish is not available here, and many people probably haven't seen it. Let's share what Laoban fish is and how to cook it well. Laoban fish is also called like this here. Laoban fish was not a valuable fish in the past. Basically, every household will fry a large pot of Laoban fish when they "take oil" during the New Year. Because laobanyu belongs to cartilaginous fish, it is brittle all over without hard spines, and the meat is a little bit, which can be eaten by both the elderly and children.