The ingredients are as follows: 500g fish skin, 50g pepper 1 5g pepper, 30g salt 1 teaspoon, vinegar 1 spoon, ginger 1 slice, 3 cloves garlic, 2 tbsps cooking wine, 0 tbsps soy sauce1spoon and 2 tbsps lobster sauce.

The specific methods are as follows: cut green and red pepper into sections, peel garlic and pat it into petals, cut ginger into rhombic slices, soak the fish skin in cooking wine and vinegar for 20-30 minutes, then rub it with salt, boil the water in the pot, turn off the fire, put the fish skin in boiling river water for 30 seconds, take it out, then soak it in lemon ice water for 5 minutes, add oil to the pot, saute garlic petals and ginger slices, and add beans.

2. Cold fish skin

After the fish is bled and scaled, it absorbs water, tears off the skin with a knife, and then scrapes off the fascia of the skin (this is a very tricky job). Soak in ice water at minus 10 degree for a long time, and the skin will shrink. Then cut into pieces with the classic ingredients of Shunde cuisine, mince ginger and onion, a little coriander, stir-fried peanuts and white sesame seeds, sliced garlic cloves, soy sauce and sugar, and finally cook with boiled peanut oil.