The sturgeon bought on the market now are farmed Chinese sturgeon, while the authentic wild Chinese sturgeon is a national level protected fish. It is against national law that it cannot be slaughtered and eaten.
Sturgeon has rich nutritional value, such as egg quality. There are many other fish, birds and animals.
Sturgeon contains essential amino acids, unsaturated fatty acids and brain gold.
Sturgeon also has excellent health functions that nourish the body, fight cancer and prevent Alzheimer's disease.
For a better life, sturgeon has many benefits and is delicious. After the state allowed farming and eating, it was popular with diners!
In the chef's careful cooking, made different flavors of sturgeon. Braised pork, steamed pork, boiled pork, casseroles and so on.
1. First, knock the head of the sturgeon you bought with the back of the knife, knock it dead until it doesn't move.
2. Sturgeon has a lot of mucus and hard scales. What should I do? Add a little cold water to the boiling water. When the temperature is over 80, put in the sturgeon and heat it for 5 seconds. When it turns a little white, pour it out and wash it with water. Or gently rub it with a cleaning ball. Scales on sturgeon can be removed with the back of a knife.
3. Remove the viscera, thickened, and even small pieces, add ginger, green onion, cooking wine, salt, vinegar, deodorization, the bottom flavor and aroma.
4. While waiting for the marinated fish, we can use this time to cut the ingredients, ginger and garlic slices are easier to release the flavor, millet pepper rings increase its spiciness, garlic and green onion are cut into segments to enhance the aroma and flavor.
5. When everything is ready, start frying: in order to fry the fish without sticking to the pan, first of all, the pan should be red hot and smooth, and then add oil will not stick to the pan! If you fry a little, the sturgeon will be more flavorful. Do not fry too brown, you will lose the flavor of the fish. Pour off the fried fish and plate it. Put the extra oil in the pan. Stir fry ginger, garlic and red chili. Dry chili peppers fry dry. Add beans to make sauce
Fry the red oil, add the right amount of beer to remove the fishy flavor, pour the fried sturgeon into the pot and stew. Start seasoning from salt, oyster sauce, soy sauce, soy sauce, chicken essence, sugar, spicy chick, anise powder, cumin powder. Simmer for 3 minutes, collect the juices over high heat, pour the ingredients into the pot, stir-fry a few times to coat with water starch, remove from the pot and plate. This delicious and nutritious braised sturgeon is ready!