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What is milkfish belly? An article to help you get to know it

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Ingredients: 1 milkfish, 1 piece ginger (shredded and grated), a little mustard, a little rice wine, a little soy paste. Method: 1. Scale and remove the head of the milkfish (the head is edible, do not discard it); cut from the belly at the vent, cut through to the backbone, slice the belly along the backbone, then remove the internal organs. 2. Bring water to a boil, add the shredded ginger and fish belly, cook for about 5-8 minutes, then scoop out. (Dipping sauce: grated ginger plus soy paste; adding mustard makes the flavor even better.) Method for preparing mustard: mix mustard powder with rice wine until even, cover and seal, and let it steam for 5-

Ingredients: 1 milkfish

1 piece ginger (shredded and grated)

A little mustard

A little rice wine

A little soy paste

Method: 1. Scale and remove the head of the milkfish (the head is edible, do not discard it); cut from the belly at the vent, cut through to the backbone, slice the belly along the backbone, then remove the internal organs.

2. Bring water to a boil, add the shredded ginger and fish belly, cook for about 5-8 minutes, then scoop out.

(Dipping sauce: grated ginger plus soy paste; adding mustard makes the flavor even better.)

Method for preparing mustard: mix mustard powder with rice wine until even, cover and seal, and let it steam for 5-10 minutes.

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