Boiled in boiling water for cooking China fish. Boiling water can remove mucus and fishy smell from fish, remove excess fat components, form a water-locking layer on the surface, and keep the flavor.

The scales and lean meat of China fish eggs are rich in a variety of trace elements and minerals beneficial to human body, which can promote cell development and improve immunity. It is a natural nourishing nutrition.

The practice of Huazi fish

Thaw China roe in cold water, remove scales after thawing, wash and control water for later use. Put the fish in a pot, add onion, ginger and pepper. Add a tablespoon of cooking wine, add some salt and marinate for 30 minutes. Marinate the salted fish in the refrigerator while it is hot, remove the seasoning and dry the soup, then put it on the inner surface of the fish plate and spread some shredded onion and ginger.

Add boiling water, cover the pot and steam for 6 minutes. At this time, prepare some shredded onion and shredded fish with colored pepper, then pour out the soup inside, pick out the onion and ginger, and steam the fish with soy sauce. Sprinkle shredded onion and colored pepper, burn some pepper oil with a big spoon, and pour it on the shredded onion while it is hot.