1. The radish skin here is just the white radish skin. Cut it into suitable pieces and wash it. Add an appropriate amount of salt, monosodium glutamate, light soy sauce, dark soy sauce, sugar, vinegar, pepper, ginger and a little water (water is for

Keep the crispy texture of the radish skin) and then seal it and put it in the refrigerator. Marinate it for two or three days and you can eat it crispy and spicy. It is a very delicious dish to go with rice and wine. 2. Pan-fried fish skin Mago usually uses cod skin (

Of course, you can’t buy real cod in China now. The ones used here are also fake cod skins, just the so-called cod sold in supermarkets). Let’s talk a little bit more. The cod in the supermarket is not cod at all. Try not to buy it.

, it’s so expensive. How to make fake cod skin?

Pour the olive oil into the pot, then heat the pot over low heat. After it feels warm, put the fake cod skin into the pot, and then press it with a spatula (similar to Teppanyaki). Press it for a while and it will feel flat and will not warp.

, turn it over and continue pressing until the moisture in the fish skin is gone and the fish skin is golden brown, then take it out of the pan, sprinkle with appropriate amount of salt and black pepper, and eat it as a snack. The children next door will cry with envy. 3. Fish maw Everyone knows that fish maw is

Well, the respiratory organs in the belly of the fish are slightly soaked in water, and then dried in the sun. When eating, take them out and soak them in soup, or braise them. There are many ways to eat them. Now the "fish maw" in Hai Bazhen is the swim bladder.

You can refer to how to make fish maw. 4. Celery leaves should be the easiest thing to throw away now. Many places throw away the leaves when eating celery. Here is a way to make super delicious celery leaves: blanch them in water, and then

Add a little water and beat with a juicer. After beating, take it out and set aside for kneading. Pour out the flour and filter the beaten celery juice with gauze. Use this dough.