Skinfish
By VicentaLakin
Skinheads are known as green-fingered ponchos, also known as ponchos, popularly known as specialty, skin-picking fish, called rubber fish in Shanghai and the region of Zhuan, and in the north as pig oil, leatherfish, breadfish, burning horns. Skinned fish is a warm near-bottom fish, mainly in the east, south, yellow and sea, North Korea and Japan, as well as in South Africa. Not only is production high, but fish herds are concentrated, with the main period running from early February to late May. At present, we have the largest production in the East Sea, with a maximum annual production of about 250,000 tons, and have become the second second largest species of marine economic fish in the country after fish。
Recipe Recommendations
- skinned fish 500ml
- water
- soybean paste appropriate amount
- Jiang
- onion 1
- millet pepper 1-2 one
Steps for Skinfish

1
Skinned with a little salt and a little bit of salt
2
Put the hot oil in ginger and pepper and put it in. Fish
3
When the fish is in the pot, the bean sauce will be filled with half a bowl and seven cents