However, everyone is wrong to worry about this problem. With all due respect, this kind of fish can't leave Chengdu as long as it doesn't taste bad. After all, the food capital is not just talk. Let's imagine how to cook this kind of fish:
1. Steaming: Shred some shallots and ginger, cut the remaining shallots into sections, slice ginger and shred red peppers for later use. Slant a knife on the fish, put it in a steamer, put onion and ginger slices on the fish, sprinkle with a little white sugar and cooking wine. Steam over high fire for 20 minutes, then take it out. Replace the onion and ginger slices on the fish with shredded ginger and onion, then add shredded pepper and a proper amount of soy sauce. Boil the oil in the pot, pour it on the fish after the oil is hot, and a plate of delicious and nutritious steamed fish will be ready. Tips: Be careful not to be scalded by spilled oil when dripping oil.
Second, braise in soy sauce: cut some oblique knives on both sides of the fish body, boil oil from the pot, and put the fish into the oil at 60% heat. Fry the fish on both sides until golden brown, take out the pan for later use, pour a proper amount of soy sauce, vinegar, cooking wine, sugar and salt into the bowl, and pour a bowl of water. Heat oil in a pan, add chopped green onion, Jiang Mo and minced garlic, stir-fry, pour in the prepared sauce, add fish, simmer for half an hour on low heat, cover the lid, and collect soup on high heat. Serve the fish on a plate and sprinkle with coriander.
3. Onion oil: the shallots are cut into filaments and small pieces respectively; After the fish pieces are washed, marinate them with cooking wine and a little salt; Put it in a large plate, add onion and ginger slices, steam it, put the fish in the pot after boiling, steam for 6-8 minutes, turn off the fire, after turning off the fire, don't open the lid, steam it for 5 minutes by using the residual temperature in the pot, then take it out of the pot, pour lobster sauce on the fish, put a little shredded onion and coriander, pour salad oil in the pot, and pour it on the fish after boiling.
4. Sweet and sour: The fish is cut open, the cutting knife is cleaned, but it is cut deeply, but it is not cut off. After 20 minutes, it is marinated in ginger cooking wine to remove fishy smell. After 20 minutes, it is drained and evenly coated with a layer of starch. Take the pan and burn the oil at 70 degrees. Pour it on both sides with a hand spoon and shape it, and then fry it in an oil pan. Let's talk about the sauce: two spoonfuls of tomato sauce, 30g of sugar, 5g of vinegar and one spoonful of salt, put them in the pot and boil them until they are thick. Put the fried fish in the pot, pour the juice with a spoon, and then serve them on a plate.
Five: Sauerkraut: First of all, we cut off the fish head, chop the fish bones into pieces for later use, add pepper, half a spoonful of salt, two spoonfuls of starch, an egg white and two spoonfuls of cooking wine under the inclined blade of the fish, grab and marinate evenly, pour oil into the pan and stir-fry chives, ginger and garlic, pour in the fish bones, put some pickled peppers according to the taste, pour in clear water, and then add the sauerkraut from the old altar. After cooking, take out and quickly add the fish and pour in.
There are many ways to eat fish, such as hot pot, chopped pepper, cold salad, etc. In short, as long as you can eat it and it is not bad, and it is not to protect animals, it is impossible to flood it in Chengdu and even the whole of China!