The spicy and hot fish in Sichuan cuisine generally choose crucian carp, grass carp or silver carp. These kinds of fish have no grassy smell, and the meat is delicate and sweet, which is most suitable for mala Tang. Spicy-hot fish in Liao cuisine is generally made of snakehead, which contains a variety of amino acids and protein and is rich in nutrition.

If the ingredients are ready, it only takes about 5 minutes to cook the spicy and hot fish. And if the materials are not ready, it usually takes about half an hour to get them ready.

Is the grouper catfish?

Because Jiangtuan fish is similar to catfish, many people think that Jiangtuan fish is catfish. In fact, there are still some differences between the two.

First of all, from the fish's tail, catfish's tail is that kind of circular fan, while Jiangtuan's tail is that kind of fork like the fish we usually see.

There are also some differences in the head. The head of the catfish is generally larger than that of the grouper, and the head of the catfish is flat. Generally, the head of catfish is bigger than its body, so it is easy to distinguish the two.