White fish is also called red fish, burnt fish, white flat fish, white fish, yellow croaker and white fish. White fish belongs to CYPRINIDAE, commonly known as white fish, white fish, and white fish. Long figure, flat side, straight head and back, raised head. In the upper mouth position, the mandible is thick and upturned, and the oral fissure is almost perpendicular to the long axis. The eyes are big and located under the head. The end of the hypopharyngeal tooth is hooked. Abdominal fin base to * * with abdominal ribs; Strong and smooth spines on the back; The caudal fin is bifurcated, and the lower leaf is slightly longer than the upper leaf. The back of the body is slightly bluish gray, the sides are silvery white, and the fins are grayish black. Usually lives in the middle and upper layers of running water and large water bodies. It swims fast and is good at jumping. It feeds on small fish and is a fierce fish. It can live in the water environment of 1 ~ 32 degrees, and it preys and grows all the year round. The female worm is 3 years old and the male worm is mature at 2 years old. They lay eggs in June and July, and young fish like to live in slow-flowing lakes or coastal waters of rivers and ports. Widely distributed in nature, it is a common freshwater fish in the northern and southern waters of China. White fish grows fast, and the largest individual can reach 10 kg. Its meat is white and tender, delicious but not fishy, and it has always been regarded as a delicacy.

nutritive value

Besides delicious taste, white fish also has high medicinal value, and has the functions of tonifying kidney and brain, inducing resuscitation and diuresis. Especially fish brain, is a rare and powerful tonic. Long-term consumption has special effects on sexual dysfunction and disorder.

Edible efficacy

White fish is sweet and moist; Has the effects of stimulating appetite, invigorating spleen, promoting diuresis and reducing swelling; Can be used for treating emaciation, edema and postpartum cramp.

Pan-fried qiaozuibai

Ingredients: a pouting white strip (1.5kg), half a onion, green pepper, coriander, shallot, green onion, ginger, garlic, pepper, salt, cooking wine, soy sauce, chicken essence and oil.

Exercise:

1. Remove the scales and gills of the fish, wash the broken belly and cut several knives on the back.

2. Cut the onion, ginger and garlic into powder.

3. Rub cooking wine, pepper, salt, onion, ginger and minced garlic on the fish and marinate for one hour.

4. Chop coriander, onion, green pepper, red pepper and chives.

5. Remove the seasoning from the marinated fish (put it in a small bowl for later use), rinse the fish with clear water, remove the excess salty taste, heat the pot with oil, and fry the fish on both sides.

6. Pour cooking wine to deodorize, add onion, green and red pepper powder, stir fry onion, ginger and garlic powder, add salt and soy sauce, and boil.

7. After the fish is cooked, drain the water and add the chicken essence. Finally, sprinkle with chopped coriander and chopped chives.