However, the meat quality of snakehead is rough.
1, black fish pancake
. Exercise:
1. The snakehead is peeled, boned and shredded, and carrots, celery and ginger are shredded.
2. Sizing the cut fish shreds, adding shredded carrots, shredded ginger and shredded celery to make stuffing.
3. Fill the pericardium with spring rolls, make pancakes with a length of 6 cm and a width of 4 cm, and fry them in hot oil until golden brown.
Note: When cooking with snakehead, everyone should pay attention to the choice of ingredients, that is, the fish should not be too big, usually about 8 ounces. This kind of fish is generally about one year old, which can ensure the freshness of the fish.
2, snakehead roll with jade belt
. Exercise:
1. After the snakehead is slaughtered, the fish is washed, cut into pieces, sliced, evenly coated with refined salt, and dried with starch; Wash green onions and cut into sections;
2. Mix egg white, water and proper amount of starch into paste, cut ham, chicken breast, mushrooms, Flos Magnoliae and ginger into filaments, roll them neatly in fish fillets, coat egg white paste on the outside, and close up to make fish rolls;
3. Tie the onion leaves in the middle of the fish roll, put them on a plate, steam for 5 minutes and take them out;
4. Heat the wok, add the stock, add the juice of the steamed fish roll, add the onion, add salt and monosodium glutamate, thicken it with wet starch, pour it on the fish roll, sprinkle with white pepper and pour it with sesame oil.
Note: Do not steam the fish for too long, or it will get old. Be sure to tie the fish roll tightly with onion leaves, otherwise the fish roll will spread easily.
3. Stewed black fish
. Exercise:
1 Add fragrant leaves, dried peppers, onion ginger and sesame oil to the brine and bring to a boil.
2 snakehead is fished out with boiling water instead of a knife, and added with marinated soup for about 10 minute.
Add a little broth to the plate of snakehead fish, and sprinkle red pepper foam and coriander foam on the fish.
4, frankincense black fish soup
[Frankincense Black Fish Soup]
Frankincense black fish soup
Taste: Soup is fragrant and fish is fresh, with rich nutrition.
Ingredients: snakehead 1 chive 500g, ginger 2 slices 1 slice.
Seasoning: 30g cooking wine 1/2 tablespoons pepper 1 2 teaspoons refined salt, 2 teaspoons sugar 1/2 teaspoons.
Production method:
1. Scales, gills and viscera of snakehead. Wash and cut into sections; Wash shallots and cut into sections, and wash ginger and slice;
2. Put the oil in the pot, heat it, add the snakehead pieces and stir-fry them slightly, then add the right amount of water, cooking wine, salt, sugar, onion and ginger slices, and cook until the snakehead pieces are cooked and rotten. Pick out the onion and ginger slices, add pepper and cook for a while.