Red-burned mackerel

Chinese people are particularly fond of something whose name is a bit of a blessing. For example, you often see the combination of thorium and bats, which means Fok Lo; butterflies and cat-playing, which is, in fact, the tune of màodié, which means a long life; and monkeys standing on the back of horses, which means "pronounce now" and "successful." Today's hero, Ancon fish, not only sounds like a good name, but even tastes and nutrition are extraordinary. Anconfish, called scallopfish, hard-bone fish, gillfish, commonly known as biwako, clamfish, etc. There is a strong flesh over the head of Ancon fish, in the form of a small lantern, formed by the gradual upward extension of the back fin of Ancon fish, like a baiting hook. The Ancan fish are flat, their heads are big. The eyes are smaller, on top of the head or on the side. In the Kandong region of Japan, the Ankan fish is referred to as the greatest human good, known as “the dolphins in the west and the well-being in the east”. Ancon fish are big, but their heads are big and they eat only the tail. The meat of the arctic fish is so close as lobster, it is so solid, it is so flexible, it is more beautiful than fish meat, and it is so rich in glue (also referred to as “crawfish from the poor”). The Japanese love to eat pots, especially in winter. In addition to the hot pot, the Japanese make sushi from the arctic liver, which is more known as the arctic foie liver, which is said to have thermally detoxified skin function, generally edible as steam or stabbing. The area where the Ancantian fish grow is extensive and is a worldwide fish species, and our country is mainly located in the Yellow Sea, the South Sea and the East Sea, which are caught in January-April and December of each year. Antcon fish meat is rich in a variety of trace elements such as vitamin A and C, calcium, phosphorus and iron, and is of high nutritional value. Its tail muscles, which can be used for fresh food or processing, etc., are high-nutrient foods, fish seeds, leatherable glues, liver extracts fish liver oil, and fish bones are the raw material for the processing of cinderfish powder. Because of their tenderness and fineness, their fresh stew tastes the best, their body is impervious, their bones are small and especially suitable for children. Today, with a mysterious red sauce, you'll make the best red roasted fish at home