The scientific name of culter ilishaeformis is culter ilishaeformis, also known as "white fish", "big white fish", "white silk", "baked fish" and "pouting fish". Large, slender, flat-sided, willow-shaped. The back of the head is straight and the back of the head is raised. The mouth is in the upper position, and the jaw is thick and sharply upturned, standing in front of the mouth, making the mouth crack vertical. Eyes are big and round. Small scales. Erythroculter ilishaeformis is a large freshwater economic fish in the middle and upper layers, which is quick in action, good at jumping, grumpy and easily frightened. It grows rapidly and is a fierce carnivorous fish with live fish as its staple food. At seedling stage, plankton and aquatic insects are its staple food. Over 50g of fish and shrimp are mainly swallowed, and a small amount of young plants are also swallowed, which has high nutritional value. ?

Materials?

Tilapia 1 piece (500g)

Lettuce leaves 1 piece

Proper amount of onion and ginger

Carrot right amount

Proper amount of salt

Proper amount of cooking wine

Appropriate amount of pepper

Steamed fish and soy sauce

Appropriate amount of sugar

Proper amount of vegetable oil

Monosodium glutamate

Zanthoxylum bungeanum oil

Steamed fish?

Scrape the scales of the fish, cut it from the middle of the abdomen, remove the internal organs and gills, and clean it.

Add a proper amount of cooking wine, pepper, salt, onion and ginger slices to marinate the fish.

Because the belly of fish is weak, it is best to wrap the belly of fish with lettuce leaves and fix it with toothpicks. This can steam the fish back and belly at the same time. Put in a steamer and steam over high fire for about 15 minutes.

Remove the steam water from the fish dish and wipe the disk around the fish with clean gauze.

Mix steamed fish black bean oil, salt, monosodium glutamate, pepper, cooking wine, pepper oil and white sugar into a sauce and pour it on the surface of the fish.

Cut shredded shallots, shredded carrots and shredded ginger in advance and cover the fish surface.

Pour a proper amount of vegetable oil into the pot, heat it to 30% to 40%, and pour the shredded onion and ginger for fragrance.

The surface is decorated with small pieces of coriander, and the dish is finished.

Features: The fish is fine and fat, and the color is as white as jade.