Sand fish

The sand fish has a big head and a big mouth, and is greedy for small fish, shrimp, nereis and the like. Therefore, it grows very fast. Sand light fish die every year, laying eggs every year in Qingming Festival. After hatching, the big fish die and the small fish grow rapidly. Generally, in October, it can be nearly a foot long and as heavy as a catty. The meat of sand fish is fine and delicious, and it can be used for braising in soy sauce and making soup. It is known as the folk saying that "October sand fish competes with mutton soup", which shows the efficacy of sand fish. The sand light fish "warms the middle and benefits qi, and it is the main food to strengthen yang, strengthen bones and muscles, and benefit blood vessels ...", which is very nourishing and nutritious. There are two ways to eat sand fish: one is to make soup. The second is braising. People by the sea generally eat fish soup. Practice: It's the same as making fish head soup. One to two kilograms of fish, wash the fish to remove scales and internal organs. Fry in an oil pan and add three to five Jin of hot water. Add onion and ginger after the fire has boiled for about five minutes. After boiling for 10 minutes on medium fire (the longer the better, the better to pick out the fish bones after the meat is deboned), add a little cooking wine and sugar. Add salt to the pan after about two or three minutes. Add white pepper to the bowl, and add a little coriander or garlic according to your personal preference. Braised in brown sauce: add a little oil to the pot when it is hot, add a little onion, ginger and dried red pepper, stir-fry and add soy sauce and water. After the water is boiled, add the washed fish (you can not fry it) and add a little sugar and salt. Add cooking wine in about ten minutes. A moment out of the pot.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)