It is also called Taihu herring, so the fish eat the big snails in Taihu Lake, so the taste is very clear. This fish head and tail are the freshest, with braised fish, smoked fish, fish balls, fried fish slices, fish rolls, fish porridge and so on. Eat freshwater fish. Of course, eat herring, commonly known as snail green. Thick and tender meat, delicious taste, rich in fat, big but few thorns, is the top grade of freshwater fish. It is the first choice for banquets.
Methods/steps
Chop the head and tail into the size of a flat fish and soak them in cooking wine with a little salt for about six minutes. My experience is that it is better to add a few drops of vinegar.
Boil three or four pieces of shiitake mushrooms in water. When the water in the pot boils, put the fish pieces, shiitake mushrooms and cooking wine into the pot together. When the pot is cooked again, put it in a bowl, add some accessories such as shredded onion and garlic on it and sprinkle evenly.
Wash the pan, pour in three tablespoons of salad oil, light it, take out the pan when your hands are five centimeters away from the oil surface, and slowly and evenly pour it on the fish. Hearing a hissing sound means that the oil temperature is just right.
Exercise 2:
Ingredients: 2500g of snail herring Accessories: proper amount of oil, salt, ginger, garlic, chopped green onion 1, clean herring. 2. Cut into sections. 3, the middle is separated ~ ~ into the plate. 4. Heat the oil temperature in the pan ~ ~ Sprinkle a little salt on the anti-sticking pan. 5. Put the chopped fish pieces into the pot and fry until golden on both sides. 6, fried on both sides. 7. Add some salt, vinegar, cooking wine and pepper. 8. Add cold water, leave it in place for about 5 minutes, and then change it to a small fire. 9. Put chopped green onion and chicken essence when cooking. 10, the prompt of loading plate 1. The pan is hot when frying fish. Don't touch the fish cooked after cooking. The pot is hot. Even if the fish in the back sticks to the pot, it tastes fishy. Second, when cooking fish, don't add water in the middle. Thirdly, herring is tender and delicious, and its protein content exceeds that of chicken, so it is the top grade of freshwater fish.