Onion fish

Fish and Tianjin cuisine are commonly known as "Dakunyu". Cynoglossus semilaevis, a scientific name, belongs to fishes and flatfishes. Fish often inhabit the bottom of the nearby shallow sea and is one of the specialties of Bohai Bay. In summer, most of the salty and freshwater fish are lean, but the sole fish is fat and the meat is delicious. Therefore, there is a saying in Jinmen that "the sole fish is eaten in the dog days". Method: (1) Chop 500g tail of 2-mesh fish into 3 cm long and 1.5cm wide domino pieces, and marinate them with cooking wine and ginger juice. (2) Blanch the overheated oil until it is mature in 1989, then blanch it with boiling water to remove the floating oil, then use salt and monosodium glutamate to taste it, and finally pour the onion oil fried with sesame oil and shredded onion. Features: pale white and elegant, rich in onion fragrance, soft and smooth, salty and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)