Although fishing is closed these days, thanks to the rapid development of freezing technology, we fish lovers can still find our favorite marine fish in the market, but it is a little more expensive than usual. Shark-pointed fish is slightly bigger than fingers, weighing half a catty per treaty and one catty of 45 yuan. You can buy a fish and cook a plate for less than 30 yuan.

The easiest way is to cook Shajian fish with bean paste, which is the specialty of Chaoshan mother. Fish is delicious and delicious, and it is not difficult to cook at all. Just remember to pay attention when eating fish, and don't get entangled in small fishbones.

Ingredients: 300g of Shajian fish, Puning bean paste 1 spoon, ginger 1 slice, celery 1 teaspoon, cooking oil 1 spoon.

working methods

1. Clean the shark, rinse it with clear water, and drain the water for later use.

2. Wash ginger and cut into shredded ginger; Wash celery and cut into sections.

3. Put oil in a hot pan, add shredded ginger and bean paste, and stir-fry until fragrant.

4. Fish on the beach.

5. In the second half bowl of water, turn to low heat after boiling and cook for about 5 minutes.

6. Add celery segments to add color and taste, and turn off the fire and serve.

Xiao Wu Shi Ji

Puning bean paste is a specialty of Chaoshan area. There is an album introduction in the documentary "The Origin of Flavor in Chaoshan", which is golden in color, rich in sauce flavor and mellow in taste, without adding other condiments.