Selection of spring fish
When buying spring fish, the first thing to look at is the appearance of the fish. Spring fish should be shiny, with tight scales, transparent eyes and bright red gills. Secondly, it depends on the freshness of the fish. Fresh spring fish should have no peculiar smell, and the fish meat is elastic and not easy to decompose. Finally, we should choose spring fish from clear rivers and lakes, so that the fish meat is of better quality and taste.
Cleaning of spring fish
When cleaning spring fish, the scales should be removed first. Scrape the scales off the fish with a knife and then rinse them with water. Next, clean the viscera of the spring fish, remove the black film and black substance from the belly of the fish, and then rinse it with clear water.
Cooking of spring fish
There are many cooking methods of spring fish, the most common ones are steaming and braising. Here's how to steam the spring fish.
1. Prepare onion, ginger, garlic and cooking wine, put spring fish on a plate and marinate with cooking wine and salt 15 minutes or so.
2. Cut the onion, ginger and garlic into shreds and put them on the spring fish.
3. Add an appropriate amount of water to the steamer. After the fire boils, put the plate in and steam it on medium fire for about 10 minutes.
4. Take out the spring fish, sprinkle shredded onion, ginger and garlic on the fish, then sprinkle with appropriate amount of soy sauce and sesame oil, and finally sprinkle with chopped green onion.
The consumption of spring fish
There are also many ways to eat spring fish. The most common thing is to pick up the fish with chopsticks, dip it in dip or seasoning, and put it in your mouth to chew slowly. The meat of spring fish is tender and delicious, which is very suitable for eating with rice, noodles and so on. In addition, spring fish can also be used to stew soup, make stuffing, etc., and make all kinds of delicious food.