? The Korean people are the best eaters of Mingtai fish in the world. About the origin of the name of Mingtaiyu, it is recorded in Notes under the Forest written by Li Yuyuan, a civil servant in the late Korean kingdom:? If the fishermen in Mingchuan have a surname of Tai, they will catch a fish and make the kitchen officials give it to Daobo. Daobo is so delicious that he doesn't know his name, but Daotai fishermen get it. Dao Bo said:? Named? Mingtai? But also! ? Naturally, this fish is thousands of years old, and it is full of eight roads. ? That is to say, a fisherman surnamed Tai caught a fish in Daomingchuan County, Hamgyong, North Korea, and presented it to the observation ambassador of Hamgyong Road. The observation made him feel very delicious, so he took it from Mingchuan County. Ming? And fishermen's surnames, and called it Mingtaiyu. Since then, this name has spread all over North Korea. Another way of saying it is that a long time ago, Koreans living by the sea encountered a natural disaster for three years, and no grain was harvested. Suddenly, one day, a man named Park Ming-tai found that there were many big fish floating in the sea, which were caught and dried up, helping people tide over the famine. People call this fish? Mingtaiyu? . ?

? Mingtai fish has always been a traditional food that Korean people like to eat. Compared with other seafood, Mingtai fish is high in protein and low in fat, refreshing in taste, and has the functions of strengthening the spleen and stomach and nourishing yin and blood. Mingtaiyu is divided into several kinds according to its production methods. Fresh call? Health too? , frozen is called? Frozen too? Directly dried after the internal organs are hollowed out? Too dry? . There are many ways to cook the fish, such as braising in soy sauce, frying dried fish with soy sauce, mixing dried fish with pepper, and frying shredded fish with spicy sauce.

Ingredients: mingtai fish 1 piece, tofu 1 piece, onion 1 root, ginger, garlic, soy sauce, sugar, bean paste, pepper, salt and vinegar.

Braised Pacific fish in brown sauce

1. Wash the fish and cut into sections.

2. Saute onion, ginger and garlic until fragrant, add fish segments, add some sugar, soy sauce and bean paste, stir fry and add water.

3. After the water is boiled, add tofu, simmer, and add onions from the pot. Finally, season with seasoning.