1. White water fish, whose scientific name is Erythroculter ilishaeformis, also known as "Taihu White Fish", "White Ginseng", "Ginseng Stripe" and "Crocodile Ginseng", is a rare species of freshwater fish, mainly produced in Taihu Lake, Chaohu Lake Basin and Dianshan Lake in Zhujiajiao, Qingpu, Shanghai, especially Taihu Lake, and is the most precious fish. White water fish is long and narrow, with flat sides, thin bones and scales, silvery, tender meat and much fat under the scales, which is very suitable for steaming. But if cooked with bacon, what kind of food will it be?
Today, Bian Xiao will tell you how to cook "Steamed Bacon with White Water Fish". Friends who like it can collect it first and try it yourself when you have time.
3. As usual, first introduce the main ingredients of today's "Steamed Bacon with White Water Fish":
White water fish 800g, bacon 150g, a little onion, ginger and red pepper.
The amount of bacon can be adjusted according to personal preference, which has little effect on the taste of the whole dish.
4, white water scales, internal organs, and clean the blood in the stomach, then cut off the fins on the back, and then cut off the tail for later use.
5. Next, treat the fish with a flower knife. Cut the fish from the back and cut it into small pieces, but be careful not to cut it. Leave a two-centimeter cross on the belly of the fish so that the fish pieces can be connected.
6. Put the fish in a circle on the plate, and then put the previously cut fish head and fish tail into the fish to form a complete circle.
7. Peel and slice the bacon, and then put it into the gaps between the fish pieces in turn.
8. Start processing auxiliary materials. Cut ginger in half, slice and shred. At the same time, the green of red peppers and green onions are also shredded.
9. Beat the eggs into the circular center of the fish part to increase the salty taste. Then put the ginger slices in order, pour in the cooking wine, start steaming in the pot, and steam over high fire for 12 minutes.
10. After steaming, take out the ginger slices, sprinkle with steamed fish black soybean oil, sprinkle with shredded ginger, shredded onion and shredded red pepper, and insert small cherry tomatoes at the mouth of the fish for ornament. Finally, pour hot oil and you're done.
1 1. White water fish is fresh and tender, delicious and contains many trace elements. Protein content is 15 ~ 20%, which belongs to high-quality protein. Fish has short muscle fiber, soft protein tissue structure, high water content, fresh and tender meat, easy to digest and absorb, and the digestibility reaches 87-98%. It is suitable for eating all year round. However, it should be noted that there are many fishbones in white water, so you should pay attention to chewing slowly when tasting.