When I was a child, I liked to eat a kind of "tofu fish". The whole body is smooth, without scales and the meat is fresh and tender. Just like jelly, when you sip it with your mouth, the fish will be separated from the bones. The fishbones are soft thorns and don't prick your mouth at all. Every time my mother cooks it, she cooks it with cabbage. Because of the salty taste of cabbage, the fish is not fishy at all. Xuecai absorbs the essence of fish and becomes very delicious, which is very suitable for cooking dinner.
Mom said that the local people call this kind of fish "God of Wealth". Later, I checked the information on the Internet and found that this kind of fish is called dragon head fish, and there is also a nice name "water cicada". To tell the truth, this kind of fish is really not so good. Its mouth is covered with small fangs bigger than its head, but its body is soft and its internal organs are clearly visible.
After visiting the market, there are only two main fish merchants. The first dragon head fish is bigger, asking for 35 yuan, and the second one is smaller, asking for 25 yuan. Mom said this kind of fish used to be very cheap. It took more than 90 years 1.5 1 kg, and now it is more expensive than yellow croaker. This kind of fish should be wild, not farmed. If it is salvaged alone, the price will naturally be expensive.
The dragon head fish can cook and stew soup. The most classic way is to stew the dragon head fish with cabbage.
Ingredients: dragon head fish, Chinese cabbage, garlic, ginger, soy sauce.
Production steps:
1. The dragon fish turns to wash its internal organs several times and drains the water.
2. Cut the cabbage into pieces and soak it in water for 20 minutes. After soaking, drain the cabbage for later use.
3. Pour the oil into the pot. When the oil is hot, put the onion, ginger and garlic into the pot.
4. Stir-fry the dragon head fish and pour in a spoonful of soy sauce.
5. Pour in cabbage, a spoonful of soy sauce, and a small bowl of water, which is 2/3 of the food. Cover the pot and simmer for 3-5 minutes.
Braised dragon head fish with pickled fish is delicious and nutritious, with only one thorn all over the body, which is very suitable for children and the elderly.
Tips:
1. The processing method of the dragon head fish is very simple, that is, the internal organs come out with the fish head at the first pull, just wash it with water several times.
2. Don't turn over the dragon head fish after it is cooked. The dragon head fish is very fragile, and it will break when it is turned with a shovel.
3. Cut the cabbage and soak it in water, which can remove excess salt, and secondly, the absorbent cabbage is more crisp and tender.