Recommended way to eat:

Steamed baigu fish

The meat of baigu fish is thick and tender, very delicious, especially fresh baigu fish, steamed or boiled Soups are the best choice. The method of steaming the steamed white fish is simple, saves trouble and time, is delicious and nutritious. Now I will tell you how to make steamed squid that is simple and delicious.

Recipe for steaming squid -

Ingredients: 1 live squid, 1 green onion, 1 piece of ginger, 3 tablespoons of Lee Kum Kee soy sauce, appropriate amount of vegetable oil.

Preparation: Let the store slaughter and process the fish, wash it and set aside. Cut part of the green onion into sections and shred part of it, slice part of the ginger into slices and shred part of it into shreds. Make a cut on both sides of the fish's back, making the cut deeper. Stuff green onions and ginger slices into the fish belly. Place the fish directly onto the boiling steamer, cover the pot, and steam over high heat for 10 minutes.

When the fish is almost done steaming, add vegetable oil (a little more than usual for cooking) in the wok until it is very hot. Place the steamed fish on a plate, place shredded onions and ginger on top, and immediately pour the hot oil over it. Spread Lee Kum Kee soy sauce evenly and serve.

Reminder: Choose the time to steam the fish according to the size of the fish. I used a catty of three taels of white fish and it took about ten minutes. The heat of the steamed fish must be controlled well. If it is steamed too old or Undercooking will affect the taste of the fish. The oil should be burned until it smokes slightly, and the hot oil should be poured onto the fish immediately.

Fried Squid

Ingredients

Ingredients: 300g Squid, auxiliary ingredients, oil, appropriate amount of salt, appropriate amount of green onions, appropriate amount of garlic, appropriate amount of ginger

Steps

1. Remove the head and internal organs of the white catfish and clean them

2. Cut the onions, ginger and garlic

3. Heat oil

4. Sauté the onion, ginger and garlic until fragrant

5. Add the small fish one by one and fry until golden brown on both sides

6. After all the fish are put into the pot. Add white vinegar and white wine to remove the fishy smell, add salt to taste, and add water to cover the fish

7. Cover the pot and drain the water

8. Collect the juice and pour out. Prepare to eat

Tips

You can also use sauce-flavored ones