Horse face fish is a common coastal fish, also known as rubber fish or peeling fish, in North Korea, Japan, the Indian Ocean, the east coast of Africa and China's East China Sea, the Yellow Sea, the Shanghai area are distributed, commonly found in the mouth of the Yangtze River, China's main place of origin is in Yantai, is an offshore inshore benthic fish.

Horse-face fish is a protein-rich nutritious food, both containing a variety of amino acids, but also easy to be digested and absorbed by the human body. So for young children and the general sick and so on, this is a very good nutritional food.

In addition to this, horse mackerel contains more potassium and calcium, which can help the body expel excess water and prevent edema. Horse-face meat muscle fibers are longer, there are more muscle particles inside, which helps the breakdown of muscle protein and helps women who love beauty to consume energy, accelerate metabolism and control weight.

In Japanese cuisine, horse noodle fish sashimi, fish meat is delicate and elastic, very tasty. And it is more famous for the fish liver of horse noodle fish. Fish sashimi is served in summer, while fish liver is served in winter.

During the winter, the fish takes in a lot of bait, and its liver oil develops more and more, and its head grows bigger and bigger, occupying the main space of the fish's belly. At this time, the fresh liver of the horse mackerel is pink in color, rich in oil, sweet and savory, with a delicate and lubricious texture, making it a very tasty Japanese sashimi dish.

peeled fish washed, cut off the head of the fish, both sides with a knife cut diagonal, and then dry with kitchen paper, both sides are smeared with the right amount of salt; pot pour in the right amount of oil, put ginger, until the oil is hot, ginger blackened and then removed. Add the fish and fry over a slow fire until both sides are golden brown.

Pour the appropriate amount of pepper, sugar, vinegar, soy sauce, soy sauce, cooking wine, add a little water, stir to make a sauce, pour into the pot. After boiling, cover the pot with a lid and reduce the juice over low heat, remembering to turn over to make the fish evenly flavored; when the soup reaches the appropriate level, mix in the appropriate amount of chicken essence, gently turn the fish with a spatula, and finally sprinkle with green onions and plate.