Hsiang Ju Lin, Tsuifeng Lin

87. Dried Flatfish

Name: Dried Flatfish (編魚)
Cuisine: Chinese
Ingredients: Fat for deep-frying; 2 dried flatfish

編魚

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

2 dried flatfish
Fat for deep-frying

Asia
China
Fish course
Pescatarian

Method

Strip the skins off the flatfish. Break them into pieces and fry in deep fat until a deep peach colour, then drain the pieces and chop them into a fine meal.