Besides delicious taste, white fish also has high medicinal value, and has the functions of tonifying kidney and brain, inducing resuscitation and diuresis. Especially fish brain, is a rare and powerful tonic.

Coincidentally, I just ate a 3.6 kg river white fish the day before yesterday, fresh and fresh. It is a rare fish caught by a friend in Nenjiang River Basin of Heilongjiang Province. In the Nenjiang River basin, such a big white fish is rare for many years. It is definitely a rare fish species, especially wild white fish.

Along this river, there are more than a dozen small white fish. Xiaojiang white fish is very delicious, but it's a pity that Xiaojiang white fish head has been lost. Steamed white fish is too fresh, a table of dishes, but these two ready-to-eat CDs.

White fish has few burrs and tender meat, especially wild white fish, which tastes delicious and has no fishy smell. Known as the first-class delicious food, it has high nutritional value. Fresh white fish is the most tender when steamed, and can eat the original flavor of white fish. After salted, Xiaojiang white fish was fried in a hot pot with cold oil and small fire.

Next, we will explain in detail the practice of steaming and frying Xiaojiang white fish.

Steamed white fish raw material: a fresh white fish.

Seasoning: shredded onion and ginger, shredded dried Chili, salt, edible oil, sliced onion and ginger, cooking wine, steamed fish, soy sauce, etc.

Production method:

1. Slaughter the river white fish, take out its internal organs, rinse it with gills, put on a flower knife, and rub it evenly with cooking wine and salt for 2 minutes.

2. Put some cooking oil at the end of the fish plate, put the changed knife in the plate, and put chives and ginger slices on the fish.

3. Add water to the steamer to boil, put the fish in the steamer, steam for about 12 minutes, turn off the fire, take out the onion and ginger, pour out the soup, pour out a proper amount of steamed fish and soy sauce, and sprinkle with onion and ginger and dried red pepper.

4. Add cooking oil to another pot, heat it to more than 70%, pour it on the onion, ginger and dried Chili, and serve it after it is hot and fragrant.

Features: fresh and tender, fragrant and delicious.

Tip: If the whole fish is too big, you can cut it off. If you don't like the spicy taste, you can dry the shredded red pepper. The steaming time depends on the size and firepower of the fish. If you use chopsticks to tie thick meat, it will be cooked without chopsticks. However, you must not steam too much. The burnt fish is degraded, and even the meat is firewood.