White snakehead is a famous meat in Chaohu Lake, which is tender and delicious.

Attractive color and fragrant onion.

Onion oil, ginger flavor, sweet, salty, fragrant and fresh, with excellent taste, full and firm meat, teasing taste buds, high-quality protein and lecithin, and supreme nutrition.

Because of its soft bones and delicate and tender meat, white silk fish usually uses steaming as the main cooking method. The high-quality protein is rich in nutrients, which is beneficial to children's brain development.

White snakehead with scallion oil is a traditional dish in Huizhou. Anhui, the land of fish and rice, is particularly rich in aquatic resources, with fish ponds scattered all over the buildings, of which Xin 'anjiang is the most famous. The cultured white snakehead is delicious in meat and rich in nutrition. When it is tasted, the mouth is fresh and tender, and the taste is rich and mellow. It occupies a heavy position in Huizhou food spectrum.

The cooking of white silk fish with scallion oil is very particular about raw materials, and the method is delicate, focusing on maintaining the original flavor of the fish. When the entrance is fresh and tender, the taste is rich and mellow.

Wash the fish, apply proper amount of salt, add cooking wine, shredded ginger, scallion, shredded pepper and taste for 30 minutes to 1 hour.

Bring the boiled water to the boil with high fire. Put the fish with good taste into the steamer and steam it for 8 to 10 minutes. Steam the fish with this size for 9 minutes. Turn off the heat and steam it 1 0 to 2 minutes.

Turn off the fire at the same time, put proper amount of peanut oil in the pot, increase the shredded onion, saute the fish until fragrant, sprinkle a lot of chopped chives on the fish, pour the heated oil directly on the fish, and add appropriate amount of steamed fish soy sauce to finish.