Duckbill fish, the scientific name of the spoon-nosed sturgeon, native to the central and northern United States, lakes and gulf coast area, because the mouth looks like a long spoon handle and so named, and the Chinese sturgeon belongs to a family of "brothers". Look at its appearance, the beak is flat like a duck's beak, but a few times longer than the duck's beak, more than 50 centimeters long body, long and flat mouth has accounted for a large part. Surrounded by smooth, dark gray fish body, no scales; taste its flavor, the meat is very tender, fresh and delicious, and less meat, almost a keel straight to the duck's mouth. In addition, eaten duckbill fish diners do not know whether to pay attention to, duckbill fish bones are transparent, and very brittle, can be bitten and eaten. The precious quality of the duckbill fish, coupled with the integration of the chef's exquisite culinary skills, whether boiled or braised or steamed, not only is the fish meat equally tender, the same soft and crispy bones, but also sweet and juicy and moist mouth, really experience a fish without spitting out the bones of the delicious experience. Duckbill fish because of its unique flavor, the number of rare and valuable, so many diners want to taste for a quick, eating fish trend thus started, but the duckbill fish skin has a lot of parasites, diners want to eat it or be careful with the main.

Sour Soup Duckbill Dragon:

Materials: duckbill fish, pickled radish, kimchi, wild peppers, small green peppers, yellow chili sauce a number of

Production process:

(1) first with warm water to the duckbill fish skin hot, to remove the surface of the black, and the duckbill fish cut.

(2) the fish mouth, fish bones, fish tail with high heat simmering soup, about 20 minutes until the soup is milky white and then cease fire; fish meat into slices after reknife batter, paddle oil standby.

(3) Stir-fry the pickled radish, kimchi, wild pepper and yellow chili sauce over high heat, add the fish broth just simmered and bring to a boil.

(4) put the pickled radish, kimchi, wild pepper, fish mouth, fish bone, fish tail, etc. into the bottom of the bowl, add the just fried fish fillets, thicken the sauce, the small green pepper stir-fried sprinkled on the fish fillets can be.

Features: duckbill fish, not only the tenderness of the fish meat, fish bones are equally soft and crispy, and sweet and juicy moist mouth, really experience a time to eat fish without having to spit out the bones of the delicious experience.