Sashimi: Hezhe people call it "Talaha".

The earliest method is to peel off the live fish meat, cut it into thin slices (the thinner, the better), and put it on a plate. When eating, dip it with salt, vinegar and chili oil. It tastes fresh and delicious.

The current method is: freeze the fish, slice it into thin slices (you can use a plane), then mix vinegar, chili oil, minced green onions, minced coriander, salt and other seasonings as dipping sauce, and finally add the fish fillets. Eat with dip. Note: It is eaten raw. The taste is sour, spicy, salty, fresh, cool, and extremely refreshing! PS: If you can drink half a catty, you can drink at least eight taels with this dish! And don’t get drunk!

Crispy whole fish with preserved meat: Ingredients: 750 grams of pike. 20 grams of winter bamboo shoots, 20 grams of mushrooms, and 15 grams of ham. 15 grams of green beans. 15 grams of Shaoxing wine, 5 grams of refined salt, 15 grams of egg white, 30 grams of flour, 50 grams of cooked lard, 100 grams of clear soup, and 3 grams of chicken fat. Method: 1. Remove the scales, gills, internal organs and eggs from the pike, rinse them clean, cut off the head from the lower edge of the gill cover, split the head from the chin, connect it at the back, and chop off the tail from the navel of the fish. , dip fish head and fish tail into dry starch and set aside. 2. Slice the fish, remove the fish bones, cut the fish into 4 cm long, 2 cm wide and 0.4 cm thick slices, put them into a bowl, add Shaoxing wine and refined salt to marinate for flavour. 3. Winter bamboo shoots and mushrooms. The hams are cut into small elephant eye slices. Put the egg white into a soup bowl, use chopsticks to beat into egg foam, add dry starch and mix well and set aside. 4. Add cooked lard to the wok and heat it over medium heat until it is 40% hot (about 88℃). Dip the fish fillets evenly into the egg batter, fry them one by one in the oil and take them out. The fish head and tail are also fried in oil and taken out. They are placed at both ends of the fish plate, and the fish fillets are placed in the middle to form a fish shape. 5. Add clear soup to the soup pot, add winter bamboo shoots, mushrooms, ham, green bean wine, and refined salt to a boil, then thicken with wet starch, pour chicken oil over the fish and serve.

In Heilongjiang, there are also people who use pike meat to make dumplings and fish meatballs. Slice off the pike meat and beat it into mince with a stick, then pick out the spines and skin. The minced meat can also be made into meatballs, and Pork or chicken are also delicious when stuffed into dumplings.

If the fish is big enough, you can eat several of them. Fish heads and backbones are used to make soup; large pieces of fish meat are eaten raw to make "talaha"; fish intestines, maw and roe are used to make fish offal.

Braised: 1. Clean the fish after removing its scales and internal organs, then rub salt and various condiments on the fish, then marinate in a basin for 30-60 minutes. Wash the onions and garlic and set aside;

2. Put an appropriate amount of lard in the pot, heat it up before adding the fish, fry the fish alternately over slow or medium heat until the fish turns golden brown Reinstall the disc and set aside. Continue to put oil in the pot, heat it up, add scallions and garlic slices and sauté until fragrant, then add bean paste, cooking wine, dark soy sauce, vinegar and other seasonings to make a sauce.

3. Put the fish in the plate and simmer

Steaming:

1. Clean the fish and cut it evenly with a diagonal knife. Apply suet;

2. Cut the old ginger into shreds and green onions, spread them on the fish plate, put the fish into the plate and then sprinkle some green onion, ginger, green and red pepper shreds and Shaoxing on the fish. Wine;

3. Pour two teaspoons of light soy sauce, one teaspoon of vinegar, one teaspoon of oyster sauce, one teaspoon of vegetable oil and three teaspoons of Shaoxing wine into a small bowl and stir evenly to make a sauce;

< p>4. After the water boils in the steamer, put the fish plate in, add the seasoning sauce and steam over high heat for 7-8 minutes, then turn off the heat and let it simmer for 5 minutes before opening the lid;

5. While the Pour the sauce over the hot fish and serve.

Grilled fish:

Chop the intestines, remove the head and tail, wash and cut into 4 pieces, sprinkle with a little salt and 1 pepper and marinate for a while; wash the mushrooms and tomatoes Slice; wash and shred the onions; slice the cooked potatoes; boil the eggs and slice them, set aside.

Heat the frying pan and pour in the cooking oil. When the oil is 50% hot, add the fish fillets dipped in flour and fry until golden brown. Remove and drain the oil. , put it into a baking pan with a layer of cream sauce; set aside. Heat the pan and pour in cooking oil. When the oil temperature is 60% hot, add shredded onion and fry until yellow, then pour it onto the fish fillets in the baking pan. , add mushrooms, eggs, tomatoes, and potato slices around it, then pour cream sauce, sprinkle with grated cheese, pour hot butter, bake in the oven until fragrant and ready to eat.