Garlic fried fish

fish have always been my favorite, fish of all kinds, as long as they are not abandoned, and the practice of small fish on our beach is nothing less than the two practices of sauce and evaporation, with little involvement in other fancy practices, and is also a manifestation of the intransigent taste of this small coastal county. i particularly like to study different fish practices or a variety of fish practices, in which many innovative thinking and innovative techniques and techniques are used to cook. many of my original recipes are based on fish as a raw material, and some of these practices are mistakes, mainly final tastes and feelings, which are the ultimate goal! today, a garlic fish is made out of a fish, a fish that has only been seen in recent years, a fish known as a “ghost fish”, whose shape is like a freaky knife, and whose front is tall and thin. such fish have been fished before, but because we do not recognize it, we do not normally eat it at the table, and these previously abandoned and unknown fish are brought to our table as marine resources dry up. garlic fried fish, cut fish into 1 cm thick, made of salt and lemon pickles for a moment, then made into a pot, made two sides of golden yellow when made, then made garlic sauce for cooking in a small pot, and then poured it into a cooked fish plate (or put it in garlic). it's good to have a little fire in the sauce, so it tastes better. juice can be described as an excellent dish。