Japanese mixed fish with bamboo pods recipe-Chinese Food-best chinese food recipes-cooking food

Japanese mixed fish with bamboo pods

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In the lonely gourmand, there are often fish with bamboo pods, fried or roasted, or fish mashed with cold sauce. Bamboo pod fish is the most popular choice of fish in Japan. The price is good and the meat is delicious. In fact, the bamboo pod fish is produced all along the coast of China. It's also called the hard turtle Malian fish. Today, we make a mixed bamboo pod fish according to the method that uncle Wulang has eaten.

Cooking ingredients

Cooking Steps

Step1:Two fresh bamboo pod fish. Then sharpen the knife.

Step2:The skin of the bamboo pod fish is thick. Especially, there is a hard scale (so it's called hard turtle) from the tail to the half of the body. From the tail of the fish, the knife goes all the way along the skin to the middle of the knife.

Step3:After removing the hard armor, take the ventral fin and pectoral fin as a line. Cut off. Do not throw away the head.

Step4:The decapitated fish should be cleaned by removing the internal organs, especially the blood stasis in the upper part of the abdominal cavity. Use the tips of chopsticks to clean the blood stasis. Cut from the end of the fish. Slice the whole fish. So is the flip.

Step5:Four pieces of fish and two rows of bones.

Step6:Put the belly of the fish under the gill.

Step7:It's true for all four. Cut off the extra abdomen after the film is finished. Use tweezers to fumble the fishbone from the tail to the head. One pair of pliers (about 20 for each piece).

Step8:It's easy to tear the whole skin off.

Step9:Clean the meat and skin.

Step10:Five shallots, one ginger without skin. Cut the fish into slices. (at this time, the bamboo pod fish can be made naked.

Step11:Cut the green onion. Rub the ginger with ginger. Add a teaspoon of taste increase (don't put it if you don't have it) and chop it well. Chop the fish into pieces.