There is a "piepi chili chicken" in the mainland cuisine, and there is also "piepi fish" in the sea to make delicious dishes. According to the New Taipei City Government and Hong Kong Business Management Office, it is now the season for squid fish in the Northeast Cape Sea. The meat of squid fish is delicious and has no thorns. It is suitable for all families to eat. Whether it is roasted, butter-fried, red, sweet and sour, or boiled squid, it can produce a fresh and delicious flavor.

According to the industry, lemon fish refers to the fish species of the thorn family. It mainly resides in coastal and near-sea sub-level fish. It is single or in conjunction with activities. It is often nested in deep water and has reefs and sandy lands. It mainly feeds on bottom animals and algae. It is a common fish species near the coast of the northeast corner of Taiwan. It is radiant and light. It is mainly captured by lightning and fire-fired boats or a steep boat.

What is the name of "Skinfish"? The industry says that the skin of the single thorny family fish is thick and hard, with a sandy texture. The fish skin will be removed before cooking, so it is called thorny fish. The method of sucking is to find a hole in front of the fish belly and belly, then put your fingers in and tear them out to lay down the thick and hard fish skin.

Zhou Siying, a new boat team of the Odihan Port, said that the dish of slime fish is very simple. For example, "Sweet and Sour Slime Fish" is to cut the slime fish on two sides with three diagonal patterns, apply a few salt water and make it taste calm for 10 minutes. During the waiting period, add oil to the pot and turn on the fire, and use bamboo chopsticks to test the oil temperature. When the bamboo chopsticks are bubbled around 180 degrees, put the peeled fish in the pot.

When the bottom of the fish strip is golden and yellow, fry, fry on both sides for 3-5 minutes, then put in the garlic, raw ginger and pepper to stir-fry until fragrant, then add sugar, sauce, vinegar and cooking wine to taste, put on a pot of flavour, put on medium-low heat until the soup juice is thick, finally put on plate and sprinkle with tangerine flowers, which is a delicacy with color, aroma and taste.

"Skinfish Sauce Sauce Soup" is to wait for the water to cool down, then drain the tail of the squid and the chopped fish, then add the squid to taste, and finally add the squid flowers to cook the sweet and delicious squid fish Sauce Soup.