Fried and skinned fish

Overview

The scientific name of the skinned fish is green fin puffer fish, also called horse-faced fish, and its common name in Chaoshan is Dizi; it is called rubber fish in Shanghai and Fujian and Zhejiang areas, and in the north it is called lard fish, cobbler fish, bread fish, and roasted horn. Skinned fish is rich in resources, non-toxic, contains nutrients such as protein, vitamins and fats, and its nutritional value is no worse than other fish. It is a cheap and high-quality edible fish.

Tags

• hot dishes
• drum oil
• garlic slices
• onions
• puning bean paste
• shredded ginger
• skinned fish

Ingredients

Steps

1. 1 Peel and wash the skinned fish, then salt the surface for a while.

   

2. 2 Heat oil in a pan, add fish and fry on both sides until golden brown.

   

3. 3 Drain off the excess oil, and stir-fry the onion, garlic slices, and ginger a little bit.

   

4. 4 Add half a small bowl of water.

   

5. 5 Add 1 tablespoon bean paste.

   

6. 6 Add 1 tablespoon oil.

   

7. 7 Cook both sides for a while.

   

8. 8 Finally, sprinkle in the chopped green onions and serve.