Tigerfish, the head of the dorsal surface of the prismatic spines, the eye interval concave deep, the head are lined with pectinate scales, the body brown or dark red, there are a number of irregular patches, and its fin spines are poisonous. Tigerhead fish vitality is strong, can live to raise, this fish meat tender flavor, protein-rich, often braised, steamed, onion oil, pepper salt and other legal system.

Ginger, scallion and bean paste braised horse face fish

Raw materials: horse face fish, ginger, scallion, bean paste.

Methods: peel and wash the fish, ginger shredded, scallions cut into pieces and spare.

Start a pot of oil, under the ginger, then put the horse face fish slightly fried, and then under the soybean paste, add a small bowl of water, braised over medium heat, eight or nine mature when put into the scallion, cover and braise for two minutes after you can.

Note: no soy sauce can be used instead of soy sauce.

Congee is delicious, and the practice is simple

The fish washed, cleaned up, cut into chunks for spare

In the congee to 6 minutes cooked, under the fish, put some ginger, together with the simmering will have a delicious fish congee

Tigerfish and tofu soup

Materials: 400 grams of tigerfish, 400 grams of tofu.

Seasoning: 15 grams of wine, 3 grams of green onions, 1.5 grams of ginger, 2 grams of salt, 2 grams of monosodium glutamate (MSG), a little wet starch, salad oil.

Practice: ① cut the tofu into 5 mm thick slices, with salt water for 5 minutes, drained for use.

② Remove scales and guts from tigerfish, rub with shaoxing wine and marinate with salt for 10 minutes.

3 vessels in the salad oil heating, burst incense ginger, the fish on both sides of the pan-fried and add the right amount of water, low heat for 25 minutes, and then into the tofu slices, seasoned with a little wet starch under the thin thickening and sprinkled with scallions. According to taste preferences can also be sprinkled with chopped cilantro and so on.