Alias: shushi toothfish, toothfish.

Primordium: It is a kind of porodon with black spots, an amphibian of Vertebrate phylum.

Origin: South China Sea. It is a benthic fish that lives in tropical and subtropical coastal waters, and some species are also found in Taiwan Province Strait. And blue toothfish.

Nutritional components: Every100g of fresh edible part contains 75.2g of water,17.9g of protein, 2.6g of fat, 2.7g of sugar,12g of vitamin A,1.02mg of vitamin B and 0. 1 mg of vitamin B.

Tropism of nature and taste: flat in nature and sweet in taste.

Efficacy: Tsing Yi people believe that eating fish can cure rheumatism and low back pain.

Avoid: people suffering from furuncle and carbuncle should eat carefully.

The practice of tsing yi fish

Steamed herring

Ingredients: tsing yi fish 1 strip, 2.9kg, onion 1 root, ginger 1 root, 2 tablespoons salt, 2 tablespoons cooking wine, 2 tablespoons steamed fish and soy sauce, and 2 tablespoons cooking oil.

Practice steps:

1. Clean the fish in Tsing Yi, wash the blood in the abdomen and head with running water, and cut off the fins.

2. Cut off the fish head and tail, and cut into two pieces along the fish belly. (1 kg fish can omit this step. This is too thick and needs to be sliced. ) Make 4 diagonal cuts on the back of the fish.

3. Rub the salt evenly on both sides of the fish and pour the cooking wine on the fish.

4. Shred onion and ginger, put half of them on a plate, put 1/4 into the knife edge of the fish back, and evenly coat 1/4 on the fish back.

5. Put enough water in the pot to boil and put the prepared fish in. Burning steam.

6./kloc-After 0/5 minutes, the fish is thoroughly cooked and taken out. Code the fish with shredded onion.

7. Boil the steamed fish soy sauce and edible oil successively, and pour them on the fish respectively to increase the flavor and color.

8. When eating, you can enjoy the deliciousness and tenderness of Tsing Yi by pulling off the onion and ginger from the fish. Think about it. It's all saliva