“大蒜鲜鱼皮”是笔者在北方某酒楼事厨时创制的一款菜肴。当时酒楼胖头鱼肉的消耗量极大，以至于每天都要剩下许多鱼皮，但又因无法处理而白白扔掉。笔者出于让原料物尽其用，从而降低菜肴成本、为酒楼增加收益的考虑，在经过一番试验后，创制出了这款“大蒜鲜鱼皮”。下面就 “Garlic fresh fish skin” is a dish created by the author when cooking at a hotel in the north. At that time, the consumption of fat fish in the restaurant was so great that many fish skins remained on the menu every day, but they were completely discarded because they could not be disposed of. The author out of raw materials to make the best use, thereby reducing the cost of dishes for the restaurant to increase revenue considerations, after some tests, created this “garlic fresh skin.” Below