1. The anglerfish take out the cod liver and remove the meridian blood vessels
2. Boil the sake, add ginger, mint leaves and fish liver and cook for 5 minutes
3. Take out the cod liver, drain it, add 50 grams of white grapes, sea salt, grated thyme, and ginger; wrap it in tin foil and freeze overnight
4. Melt the butter, add the onion to fragrant, remove the onion, pour in the hoisin sauce, sea salt, seasoning, lightly add the sliced cod liver, and fry on both sides for 1 minute on low heat
5. Fish out and let cool
Tips:Cod liver is particularly difficult to handle and needs to be handled very carefully. Sake must be used to remove the smell
