Fish eve

Overview

Siqian, a rural town in Jiangmen, a famous hometown of overseas Chinese, is famous for its warm eggs and night fish. Why is it called night fish? Can't it be eaten during the day? Ask Nuomi Du Niang - Si Qian night fish. Peanut oil is squeezed from the earth over a firewood fire, and only a few small onions and no fishy fish are left behind. Adding a plate of attractive green and oily sweet potato leaves, it is enough for three or five friends and relatives to enjoy a full meal and have an aftertaste! This time I bought a whole two-pound big-headed fish and spent eighteen yuan to roast it. The fish head was steamed with pickled mustard, the fish tail was boiled in porridge, and the fish body was boiled with night fish. One fish had three flavors.

Tags

Ingredients

Steps

  1. Pure peanut oil, small onions or shallots, salted water. Soil-pressed peanuts are more fragrant.

  2. Slice green onions.

  3. Cut the fish into two finger widths, rinse and soak in water to remove blood until the fish becomes white.

  4. Heat oil in a pan, lightly sauté the onions, add fish pieces, add salt water, cover the pan and cook for five minutes.

  5. Turn off the heat and cook, the dish is ready.