Since the middle of the 20th century, it has developed into an ornamental fish. It attracts much attention because of its shiny metal scales and bright colors (gold, red, etc.) like armor. ) and dignified manner. Its value has risen to tens of thousands of dollars, making it one of the most precious ornamental fish, including golden dragon, red dragon and blue dragon.
In China, Hong Kong, Macao and Taiwan, the price of one-stop fish is several million yuan, which is regarded as a symbol of family fortune and status. Arowana is regarded as a divine fish, which can ward off evil spirits in Wang Jiazhen's residence and is kept as a geomantic fish.
A post of Changzhou local Zhongwu net forum attracted the attention of many netizens. According to the post, two days ago, an old lady in Taiwan Province Province steamed the arowana worth NT$ 654.38 million raised by her grandson, which caused many netizens to watch.
I didn't expect this to happen in Changzhou. A local tyrant bought a golden dragon fry for 65,438+10,000 yuan a year ago, and finally raised it. Unexpectedly, it suddenly "hung up". In a rage, the local tyrants took the arowana to the restaurant, asked the chef to cook a braised arowana, and then invited three or five friends to taste it.
According to the introduction of early adopters, it tastes ordinary, not tender, and tastes like catfish, but everyone's interest is high when they think that each chopstick costs thousands of dollars.
Extended data
Arowana is an ancient primitive freshwater fish. Here are five tips for making steamed fish:
First, choose live fish. There are five points to be grasped in selecting live fish: First, the fish scales are relatively complete; Second, fish are elastic; Third, generally fresh live fish will have a strong earthy smell; Fourth, the color of fish gills is pink or bright red, and white or dark black is not good; Fifth, the brighter and more transparent the fish's eyes, the fresher the fish.
Second, washing fish in warm water will remove fishy smell. After killing the fish, scrape off the scales with a knife, and then rinse off the sticky things on the fish with warm water. When raising fish, there is a creature called Spirogyra in the water, which has a very strong earthy smell. This layer of sponge is the most fishy part of fish, and washing with warm water can achieve the purpose of removing fishy smell.
Third, kill the fish for 2 hours before cooking. Many people buy fish from the market, thinking that they should cook them immediately after killing them. As we all know, within 2 hours after the death of fish, it is the period of detoxification in the body. Steaming at this time is obviously not a good time. So wait until the fish is poisoned before steaming.
Fourth, steam should be sufficient before cooking. The water in the pot must be boiled before the steamed fish is put into the pot. Because to make the fish delicious, there must be enough steam pressure. If the steam pressure is insufficient, even if it is cooked, the taste of the meat is soft, the taste is not tight enough and the aroma is insufficient.
Fifth, put salt after cooking. Many people put salt on the fish before steaming, which is really delicious, but the salt will shrink the protein, so the steamed fish will be older and not tender enough.
The correct way should be: put cooking wine, add onion, ginger and a little water. Steam the fish in a pot for 15 minutes and take it out for later use. Then, cut some chopped green onion, or put shredded green pepper and red pepper on the fish, put pepper frying oil in the hot oil in the pot, pour it on the steamed fish and pour it into the steamed fish.
References:
Xinhuanet-an arowana with a price of 480,000 yuan10.5 million yuan per month; People's Network-Arowana with a value of 65,438+10,000 was steamed and eaten? Experts say it's only worth 8 thousand; Baidu Encyclopedia-beautiful hard-servant tongue fish; People's Network-How to Count Steamed Fish? Five skills of cooking steamed fish.