Stir-fried Anyang Fish Maw Shreds
by Jun Meng dark blue
Favorite
Difficulty
Hard
Time
30m
Serving
2
Regarding monkfish, I have written several articles about monkfish recipes. As a seaside person, this is a familiar fish, but the inland people are still a strange creature. This time I will come back to familiarize myself with this kind of sea. The ugliest fish.
There is a kind of fish. Although it has an ugly face, it has a nice name-Anyuyu, which is a homophone of "Ankang", which means "peace and health"! This fish has "fishing rod"-like fins on the top of its head and spike-like flaps at the end that resemble "fishing bait". The body is buried in the sand on the seabed, exposing the "fishing bait", waiting for small fish to find food. When the school of fish approaches, the "blood basin" is suddenly opened, and the school of fish will flow into its mouth along the current.
Anyu fish, called "Ugly Wife Fish" in Weihai, has a weird and ugly appearance and a wide mouth. It is called "toad fish" by the locals; it is also called "old head fish" because it can make a cough sound similar to an old man. It is fish group and well-being. This fish has a body length of 27 to 76 cm, a longest length of 150 cm, and a weight of more than 10 kg. The front part of its body is flat and disc-shaped, and the back is tapered in a columnar shape. The head is large, flat, and the snout is wide. There is no large dimple in the center of the back. The eyes are small, located on the back of the head, closer to the muzzle than to the gill opening. The lower jaw is significantly longer than the upper jaw, and the upper jaw can stretch. Both jaws, vomeres and tongue all have canine teeth of different sizes that fall down to the inside. The gill holes are wide and there are 30-40 hard bone spines on the top of the head. The body has no scales, with flaps of varying sizes and lateral lines. There are two dorsal fins, the first dorsal fin has 6 fin spines, the first 3 are independently needle-like, and the top flap is spike-like. The second dorsal and anal fins are located in the tail, the pectoral fins are broad and round, located on both sides of the body, the pelvic fins are short, and the caudal fin is approximately truncated. The back of the body is light gray, covered with purple-brown reticulated patterns, and has a golden yellow metallic luster. The ventral surface is white, and the fins are black. The stomach is large and the appetite is large, sometimes almost equal to the weight. Yu'an Yukang fish are distributed in the Yellow Sea and Bohai Sea, especially in Dalian.
The head is full of hard spines and scars, the appearance is hideous, and the body surface is covered with slippery mucus, giving people a sense of disgust, so it has always been regarded as a low-grade fish. In the past, every fishing season, the aquatic product market compound was filled with toad fish, and the price was very cheap, but at three or four o’clock in the afternoon, they started to sell them. You can buy a large one for a dime, so most of the patrons Some residents whose families are not very wealthy. But they did not buy this fish for the purpose of eating the fish, but for the contents in the belly of the fish. Buyers at that time specially selected those toads that were fresher and plump, and felt firm by their hands.
Because there are contents in the belly of such fish that have not been digested, cut them apart, and if you are lucky, you will take out precious seafood such as prawns, small yellow croaker, and partial mouth fish. The value of these things far exceeds the fish itself. As for the fish, only the cylindrical fish body below the head is removed after the skin is peeled, and the other parts are discarded.
The meat of the anchovy is mainly distributed on the gills, both sides of the abdomen and the tail. When processing, first wash away the mucus from the mouth and body surface with warm water, and then cut open from the back, peel off the skin and take out the internal organs before cooking. Generally, the family cooks clear stew or braised in brown sauce, and because the anchovy is a low-grade fish, small restaurants only serve anchovy dishes. The cook may use it whole or cut into pieces for steaming, braising and dry fire. The steamed Anyu fish has milky white soup, tender meat like a frog, and the taste of its two gills is very beautiful. You can also change the meat from the fish to a knife, and then cook it into "striped fish and kangyu section", "shouyu anyu kangyu pieces" and so on. Because the fish meat contains more water and the muscle fibers are soft and loose, it is advisable to hang the paste to remove the oil before cooking in the pot to prevent it from being scattered. In addition, the fish meat can also be made into puree to make balls, cakes, cakes or fillings, or into fish floss. The swim bladder in the belly of the fish is fresh and not fishy, and can be eaten as fish maw, such as cooked into "steamed fish and fish maw".
Anjo fish is called "ghost fish" in Japan. Because of its ugly appearance, it is difficult to be elegant. In the early years, it could only be used as a gift from fish stall owners to regular customers. Since the implementation of "differentiation", all parts of the whole body of Yuangyu Kangyu can be made into delicious dishes: sashimi made from fish on both sides of the back is comparable to puffer fish; orange fish liver is regarded as Rare sea treasures; lotus seed-sized fish eggs (white seeds) have high nutritional value; after the fish skin is soaked in miso, it becomes a delicious fish skin dish; in addition, the gills of the fish and the fish can also be grilled and eaten, even Cheeks, tail wings, etc. can also be roasted whole. As a result, the value of Yuangyu Kangyu in the Japanese market has doubled.
Stones from other hills, can learn. There are more Japanese dishes than Chinese dishes in the cooking methods of Yu An Yu Kang Yu. Therefore, some Chinese restaurants have introduced the Japanese method of cooking Anyukan into Chinese food preparation, such as steamed fish liver, lemon vinegar flavored Anyukan roe, soy sauce fish Anyukanyu skin and roasted cheeks, etc. This not only increases the variety of Yuang Yukang fish dishes, but also improves the utilization rate of Yuang Yukang fish as raw materials. "
There is a kind of fish. Although it has an ugly face, it has a nice name-Anyuyu, which is a homophone of "Ankang", which means "peace and health"! This fish has "fishing rod"-like fins on the top of its head and spike-like flaps at the end that resemble "fishing bait". The body is buried in the sand on the seabed, exposing the "fishing bait", waiting for small fish to find food. When the school of fish approaches, the "blood basin" is suddenly opened, and the school of fish will flow into its mouth along the current.
Anyu fish, called "Ugly Wife Fish" in Weihai, has a weird and ugly appearance and a wide mouth. It is called "toad fish" by the locals; it is also called "old head fish" because it can make a cough sound similar to an old man. It is fish group and well-being. This fish has a body length of 27 to 76 cm, a longest length of 150 cm, and a weight of more than 10 kg. The front part of its body is flat and disc-shaped, and the back is tapered in a columnar shape. The head is large, flat, and the snout is wide. There is no large dimple in the center of the back. The eyes are small, located on the back of the head, closer to the muzzle than to the gill opening. The lower jaw is significantly longer than the upper jaw, and the upper jaw can stretch. Both jaws, vomeres and tongue all have canine teeth of different sizes that fall down to the inside. The gill holes are wide and there are 30-40 hard bone spines on the top of the head. The body has no scales, with flaps of varying sizes and lateral lines. There are two dorsal fins, the first dorsal fin has 6 fin spines, the first 3 are independently needle-like, and the top flap is spike-like. The second dorsal and anal fins are located in the tail, the pectoral fins are broad and round, located on both sides of the body, the pelvic fins are short, and the caudal fin is approximately truncated. The back of the body is light gray, covered with purple-brown reticulated patterns, and has a golden yellow metallic luster. The ventral surface is white, and the fins are black. The stomach is large and the appetite is large, sometimes almost equal to the weight. Yu'an Yukang fish are distributed in the Yellow Sea and Bohai Sea, especially in Dalian.
The head is full of hard spines and scars, the appearance is hideous, and the body surface is covered with slippery mucus, giving people a sense of disgust, so it has always been regarded as a low-grade fish. In the past, every fishing season, the aquatic product market compound was filled with toad fish, and the price was very cheap, but at three or four o’clock in the afternoon, they started to sell them. You can buy a large one for a dime, so most of the patrons Some residents whose families are not very wealthy. But they did not buy this fish for the purpose of eating the fish, but for the contents in the belly of the fish. Buyers at that time specially selected those toads that were fresher and plump, and felt firm by their hands.
Because there are contents in the belly of such fish that have not been digested, cut them apart, and if you are lucky, you will take out precious seafood such as prawns, small yellow croaker, and partial mouth fish. The value of these things far exceeds the fish itself. As for the fish, only the cylindrical fish body below the head is removed after the skin is peeled, and the other parts are discarded.
The meat of the anchovy is mainly distributed on the gills, both sides of the abdomen and the tail. When processing, first wash away the mucus from the mouth and body surface with warm water, and then cut open from the back, peel off the skin and take out the internal organs before cooking. Generally, the family cooks clear stew or braised in brown sauce, and because the anchovy is a low-grade fish, small restaurants only serve anchovy dishes. The cook may use it whole or cut into pieces for steaming, braising and dry fire. The steamed Anyu fish has milky white soup, tender meat like a frog, and the taste of its two gills is very beautiful. You can also change the meat from the fish to a knife, and then cook it into "striped fish and kangyu section", "shouyu anyu kangyu pieces" and so on. Because the fish meat contains more water and the muscle fibers are soft and loose, it is advisable to hang the paste to remove the oil before cooking in the pot to prevent it from being scattered. In addition, the fish meat can also be made into puree to make balls, cakes, cakes or fillings, or into fish floss. The swim bladder in the belly of the fish is fresh and not fishy, and can be eaten as fish maw, such as cooked into "steamed fish and fish maw".
Anjo fish is called "ghost fish" in Japan. Because of its ugly appearance, it is difficult to be elegant. In the early years, it could only be used as a gift from fish stall owners to regular customers. Since the implementation of "differentiation", all parts of the whole body of Yuangyu Kangyu can be made into delicious dishes: sashimi made from fish on both sides of the back is comparable to puffer fish; orange fish liver is regarded as Rare sea treasures; lotus seed-sized fish eggs (white seeds) have high nutritional value; after the fish skin is soaked in miso, it becomes a delicious fish skin dish; in addition, the gills of the fish and the fish can also be grilled and eaten, even Cheeks, tail wings, etc. can also be roasted whole. As a result, the value of Yuangyu Kangyu in the Japanese market has doubled.
Stones from other hills, can learn. There are more Japanese dishes than Chinese dishes in the cooking methods of Yu An Yu Kang Yu. Therefore, some Chinese restaurants have introduced the Japanese method of cooking Anyukan into Chinese food preparation, such as steamed fish liver, lemon vinegar flavored Anyukan roe, soy sauce fish Anyukanyu skin and roasted cheeks, etc. This not only increases the variety of Yuang Yukang fish dishes, but also improves the utilization rate of Yuang Yukang fish as raw materials. "
