Lol, don't add salt like u did a minute before u fry it. Best thing to do with that cute belly is marinate it with mixture of the following: Take some standard Tupperware with cover and then get some -200g of plain white vinegar -9 cloves of crushed garlic -24 to 30 hole corn cracked black peppers -1and half tbsp of rock sea salt -mix the ingredients of spices until the rock salt dissolves then put that milk fish belly. -Put the cover in, and then set it on the chiller >>> refrigerator for at least 4 to 8 hours. After that, let your fish belly rest 45 minutes before u fry it. I swear, it taste good. ✨ The garlic and salt vinegar with a touch of spices from pepper will boom out of ur mouth.
They make it a soup or mix it with porridge rice it's very good..in Taiwan there's no waste food even that bones they steam it until the juice came out and drink it.
![[TH] 2024 PMSL SEA W1D5 | Fall | เก็บแต้มของจริง คือวันนี้](http://i.ytimg.com/vi/EciIAlCXg5k/mqdefault.jpg)
分類排列整整齊齊，攤位整潔乾淨。值得尊敬～
謝謝你的誇獎。
気まぐれクックから来た笑
ミルクフィッシュは骨が多いから、どうやって捌けばいいのか分からなかったけど…
すごく参考になりました！
Never saw cutting the gut/stomach part like that before in Korea.. really interesting. Thanks Recvideo
刀工了得，有庖丁解牛的即視感
台灣很少看到刀工這麼流暢的 厲害厲害
Amazing....so skillful... Can never imagine fish can be debone such way
謝謝 AJ攝影師的拍攝🎬 感謝🙏
無刺魚肚新鮮好吃👍👍👍
AJ Recvideo AJ攝影師您好 煎魚肚的話 可以不用放油喲 因為虱目魚肚 中間黑色那塊本來就是油質囉 魚肚乾煎的時候本身就會出油了哦。
好哦 ，謝謝分享
這需要對魚的結構有很清楚的了解，而且刀要磨的相當鋒利，不同部位用不同的刀取下，很不簡單
湯池算刀嗎XD
Where did you get the knife? Thank you. I the USA, I did not see any knife like the one you are using. Thank you.
Love the large rounded knife. Where can you get them from?
刀好利
看了都想買來煮虱目魚湯了，可惜住台北QQ
Pag pinoy buo pa ang bangus pero boneless
dmi nssyang dto.
Yes
帥哥老闆，刀起刀落就乾淨溜溜!
Very beautiful & clean fish cutting .amazing!!!
Delicious chanos (milkfish) belly. The best part. I also love the fish heads soup.
實屬專業！讚！
Tnx for sharing.
老闆人很好，說話幽默，很阿沙力，重點是他賣的無刺魚肚真的很好吃，真的沒有刺喔，還有魚丸，魚肉，魚皮，魚頭，魚骨，都可拿來做料裡，最重要的是，老闆殺魚的樣子實在是太帥了😍😍😍😍😍
請問在哪裡
帥哥 刀功棒棒的！！一定要來支持一下！
哇！好厲害的刀工，刀起刀落，即刻解決！！（
還要在練一下 上次看到一樣處理虱目魚更快 沒有摸來摸去 手法更快
Very nice it's very clean 🐠🐠😘👍👍
Very skillful and neat. Way to go!
👍🏻
處理魚肉方式好療癒哦，真是高手在民間
植物五辛素
Wow. I wanna copy this. 😳😳
I love knife
I know in the Philippines they love this fish.
好讚 好刀工
看這個不用跑去台南，台北市北投菜市場也有，好像還是同一位老闆！
不一樣，北投的那位老闆不會讓客人錄影。
Lol, don't add salt like u did a minute before u fry it. Best thing to do with that cute belly is marinate it with mixture of the following:
Take some standard Tupperware with cover and then get some
-200g of plain white vinegar
-9 cloves of crushed garlic
-24 to 30 hole corn cracked black peppers
-1and half tbsp of rock sea salt
-mix the ingredients of spices until the rock salt dissolves then put that milk fish belly.
-Put the cover in, and then set it on the chiller >>> refrigerator for at least 4 to 8 hours. After that, let your fish belly rest 45 minutes before u fry it. I swear, it taste good. ✨ The garlic and salt vinegar with a touch of spices from pepper will boom out of ur mouth.
Wow amazing
为什么鱼腹的黑膜不去掉？
Amazing stay safe Godbless
虱目魚可以生魚片嗎
早くサバヒー食べに行きたい
請問正常煎魚是要魚皮面先下還是魚肉面先下？
一般都是魚皮吧，因為虱目魚肚中間的油會一直油爆所以我蓋著比較不會被噴到
Bangus belly, delicious
我金子閲覧ノ者！特殊捌方！驚！！
刀很利
天啊 煎起來好好吃哦
不錯不錯，強迫症患者點讚
Putik na yan...daming tapon😂
KAYA NGA HAHAHA buti pinoy ako pinanganak ako ng walang sayang sayang na pag uugali
真沒刺嗎?
第二刀下太深了，容易留殘刺
讚👍
謝謝🙏
請問在水湳的哪呢？
google上沒有水湳1哥虱目魚😔
在水湳市場巧味饅頭隔壁
老鐵門 乾淨又衛生 阿
Why is he trimming the meat off ???????
2:40
Lots of small fish bones
起骨後沒太多肉净
You guys are scheduled to have the cotton sticky things on your fingers within gloves.; and sometimes while working
虱目魚有肥到
6:46
I don't get. Fillet than trim off the meat
All you have left the the skin
Do you also sell what you cut off ?????
They make it a soup or mix it with porridge rice it's very good..in Taiwan there's no waste food even that bones they steam it until the juice came out and drink it.
Wasteful.....
🥰🥰🥰🥰
Too much waste in the preparation. What a shame.
好厲害的刀工
toyota640000 謝謝你的誇獎😁😁
都沒肉了
Wala na natira hahahhaha
What's that black stuff?
Thats the waste poh found in South China Sea.
That's the fat, tastiest part of the fish.
So much trimmings and wasting fish we eat the whole fish discarding only the guts and bones too much wasted.
the rest of flesh and bone boiled in a big pot as soup, the organs also fried and selled
Soup stock
wasting a lot of fish.... 😂
Very wasteful.....a lot of people don't have food on their table.....
@@dianaparajas2200 lots of small fish bone in milk fish...
Yeah. There's another way of deboning it with a little waste
Tweezer
Milk fish fat is good for healthy heart.,,,
Amazing technique to waste fish
Very wasteful thinking.......I love milkfish the whole part of it except the bones assual....
This method is so wasteful. Please see how it is done in the Philippines.
我給0分
Too much fish meat go to waste
What a waste
這些魚，死的一點都不冤枉！