The Red Flaming Fish

Every winter, the north-east market has a large number of these frozen, headless and impervious Mingfish, also known as cod, which we eat all the time. This time, after the fry, it tasted like soybeans. Following its roots, Mingtae fish has always been a traditional food that the Korean nation likes to eat, and every time it arrives at the festival, the families of the Korean family must eat Mingtae fish. In north-east China, a large number of people eat in the Yanbian Autonomous Region of Jilin province. In the area of Jilin-Yen, many people wash the Ming-tae fish clean in winter and go to the insides, then hang it out and dry it, the water in the fish is drying up, the fish is striped, a piece is torn down and chewed up. The dried fish rips off fish skins, packs all the special rice with full fish skins, steams in the pot, and then warms up with sauce, which is a legend and a feature of the long side. In comparison to other seafood, Minghai fish have high proteins, low fats and good taste. The dry products of the Mingtae fish are referred to by the Cantonese as “woodfish” because they look like wood. It has a healthy stomach and blood. The people of Guangdong used to make soup and congee, like woodfish and congee. The fish is cheap and nutritious, but the meat is thicker, and there is also a grassy smell, with three points to be taken into account in cooking: 1: 1 - if you do not want to remove the head of the fish, you can cut it off from the centre of the head, and you can use the knife on both sides of the fish for taste; 2 - 3 - 30 minutes after the fish croquettes have been put in the wine, salt, onions, ginger grafts to remove the smell; and 3 - because of the tightness of the fish ' s meat, it is necessary to burn longer than half an hour. A red pepper can be used for cooking, and other spices can make the fish taste good. The efficacy and function of the Ming Tai fish: spleen stomachs, blood. Use the material