Braised cabbage with toad fish

The scientific name of this fish is Ankang fish, and the meat is delicate and delicious. However, in recent years, toad fish like this size have become increasingly rare. It is best to cook toad fish by stewing it. The soup is delicious and has a unique taste. The whole body of this fish is a treasure. I remember that long ago, toad fish was generally exported to Japan and used as sashimi. Its internal organs such as roe and liver are two very delicious parts. Its roe is taken out like a hanging curtain. It tastes good when dried and steamed. It can be eaten with wine or made snacks. However, what I like to eat most is its liver. For me who doesn't like to eat all the internal organs and liver, it is a miracle. This is the charm brought by the toad fish itself. It is rich in cod liver oil. Generally, the liver is braised too much and cannot be eaten too much. If you have too much, you will get tired. But there are also choices to cook with snow vegetables. Bones can be used to make stock. Less thorns, more tender meat. This time my mother asked her aunt to bring it to Ningbo from her hometown. It was already processed fish. I cooked two flavors, the braised one and the lighter one with cabbage and fish.