Common practices of sturgeon: steamed sturgeon, braised sturgeon, sour bamboo shoot sturgeon and steamed sturgeon.

Steamed sturgeon: Raw materials: sturgeon, garlic, ginger, onion, cooking oil, sesame oil and fresh soy sauce.

Practice: 1, put a towel, grab the tail of the fish, scrape the fish with a knife, you can remove all the mucus from the fish, and then cut the mouth on the fish. This is done on the one hand for steaming and on the other hand for eating; 2. Prepare a bowl of marinade juice with a few cloves of garlic, a slice of ginger and a little chopped green onion, mash it in a bowl, juice it, and then apply it to the fish, especially the incision and stomach of the fish; 3. Marinate for about five minutes. At this time, the fish itself will also produce juice, so throw out all these soups; 4.pour enough water into the steamer. After SAIC, put the fish and the plate together and steam for about ten minutes. 5. Put some cooking oil in the pot. When the oil is hot, put a few peppers in and explode. Cut a few chives for later use; 6. After the fish is out of the pot, pour a few drops of sesame oil and a little delicious soy sauce on the fish, put chopped green onion on the fish, and pour all the pepper oil on the fish when it is very hot.

Sturgeon contains high protein, and protein is an important component of some active substances in human body, such as enzymes, hormones, antibodies, etc., which can well maintain the acid-base balance of body fluids and normal osmotic pressure.