Dragon Tabby Jaw

https://live.staticflickr.com/65535/51663022241_8f7b0e36ea_b_d.jpg Dragon Tiger Grouper Tiger GG (Giant Grouper) Indoor recirculating aquaculture, the fish meat is sweet and has no smell, the fish skin is rich in glue, and the stab vacuum is convenient for cooking and keeping fresh. The live fish are transported to the HACCP certified processing plant for slaughter. The scales and internal organs are cleaned, and they are quickly frozen at ultra-low temperature to retain the most original flavor. Dragon Tabby, also known as Pearl Gentiana, is a new hybrid grouper bred from Gentian Stone(male) and tiger grouper (female). Not only is the taste delicious, less thorny, the meat is meticulous and thick, but the nutritional value is also very rich. It has high protein content and lower fat content than ordinary meat. In addition to amino acids necessary for human metabolism, it also has a variety of nutrients such as inorganic salts, iron, calcium, phosphorus, and Omega-3 fatty acids. Five quality guarantees: 1. Passed TAP production and sales history certification 2. Passed ISO22000 food safety management system certification 3. Passed HACCP food safety and hygiene management certification 4. Pass the SGS food laboratory test 5. Ensure that no antibiotics and animal drugs are added Product advantages of vacuum bag: 1. Reduce air contact and delay oxidation rate 2. Extend the shelf life and maintain the freshness of aquatic products 3. Lock the moisture or grease, keep the meat elasticity 4. The vacuum bag and the liner box are recyclable, making every effort to protect the environment Suggested defrosting method: immerse the package in water. Delivery method: Styrofoam box packing, full refrigerated truck delivery. Three Cups Dragon Tabby Chin Ingredients: 500 grams of dragon tabby chin, 8 slices of ginger, 1 large garlic, 2 peppers, a little nine-story pagoda Seasoning: 1 measuring cup each of flax oil, soy sauce and rice wine (the measuring cup for measuring rice is sufficient), 1 to 2 tablespoons of sugar (adjusted according to personal taste) practice: 1. Cut the fish jaws into pieces, put the water in the pot after boiling. Turn off the heat and simmer for 10 minutes, remove and drain. 2. Pat the garlic to open the skin, peel into garlic cloves, remove the seeds and cut the peppers into sections. 3. Heat the casserole, add flax oil, stir in the ginger slices until slightly charred, add garlic cloves and chili in order, and saute, then add soy sauce, sugar, and rice wine to boil, put in the chin, cut into pieces and cook until the soup is dry. Add a nine-layer tower to the pot, cover and simmer for 5 minutes, then serve. Tips: The origin of the three cups is that one cup of flax oil, soy sauce and rice wine are required to make this dish, so it is called "three cups". (Author: Master Gao Kongxi, the former chef of "Fishing Village Painting" from China Television)