Duck pond fish can be mainly fried, or steamed or boiled after frying. Duck pond fish bones are crisp and soft, with tender meat and no fishy smell. They don't spit fishbones when eating, paying special attention to the crisp taste of fish heads. There is another strange thing about fish in duck pond: when frying fish, you don't need to put oil in it, but the fish comes out with oil and doesn't stick to the wall of the pot. Take pictures at the bottom of the pot.

(1) Method of making fresh fish: dry frying.

Cut the belly of the fish with a knife, take out the intestines and drain the water in the pot. If you fry fish with gas or fire, put oil first. ) In the process of frying fish, always turn over. When you see the fish turn golden yellow, it is the best effect to feel a little hard with your hands. Choose to put salt or add a little sugar according to your hobbies. (It costs about 65,438 yuan to fry fish. )

(2) Making method of bagged duck pond fish:

1. Tear and eat (tourist snacks).

2. add a small amount of water to steam (with food).

3. Add pepper seasoning according to personal taste, which can be fried or braised.

(3) the best dishes

Ingredients: fresh duck pond fish12 600g, a little Jiang Mo and chopped green onion.

Seasoning: salt, pepper, sesame oil and Shaoxing wine.

Methods: (1) Slaughter the fish in duck pond to remove scales, gills and viscera, wash them, dry them, and marinate them with seasoning and Jiang Mo for several minutes.

(2) Heat a wok, add a proper amount of oil, fry the fish on medium and small fire until both sides are golden and cooked, add chopped green onion, and fry the fish again to serve.

Features: golden color, crisp outside and tender inside, delicious.

The key to production: the fish scales should be removed, the pickling should be savory, and the frying temperature should be controlled.