Red anchovy, scientific name real silk fish, also known as standing fish. Delicious and fresh, it has been regarded as a treasure by people since ancient times, and now it is also an export foreign exchange earning product with high economic benefits. It is an offshore warm-water demersal fish ; it has a flattened , oblong , brightly colored , reddish veneer and sparse small star spots. It prefers to inhabit reefs, gravel and shellfish-infested seas, commonly found in the South China Sea.
Red anchovies are not only rich and tender, but also rich in nutrients, plus the red body of the fish, which has the meaning of auspiciousness and annual surplus (color), so it is loved by people. In Taiwan, red anchovies are listed as one of the most valuable fish and are in short supply. Whenever there are children, weddings and birthdays or New Year's festivals, this fish is used to invite guests to show good luck.
Today we take out the fish meat frying, the remaining fish body bones can be boiled soup, in the seafood mother's hometown, if it is the whole fish boiled or fried, will use the back of the knife to beat the fish body, because the red anchovy meat itself is a bit loose, after beating can make the fish more firm, the taste is better!
Recipe recipes
- step 1 -
Wash the red palm fish, remove the front and back of the fish, marinate the fish in soy sauce, oil consumption and pretzel for 15 minutes.
- step 2 -
Pour oil into the pan, fry until browned, pour some rice wine Titian to remove fishy, plate and set aside. Finally, drizzle with soy sauce, oyster sauce, starch sauce
- step 3-
Pour oil into the pan, add ginger slices, fry the prepared fish until browned, pour in the right amount of water, tomatoes, celery, shiitake mushrooms and bring to a boil
- step4-
Add sugar, salt, and green onions