Ingredients: 2 pieces of Tianshan cod.

Accessories: 5 capsules of Lycium barbarum, appropriate amount of dried pepper, appropriate amount of soy sauce and appropriate amount of vinegar.

Seasoning: onion 1 segment, ginger 1 slice, 4 tablespoons of light soy sauce, a little white pepper, chicken oil 1 spoon, and aniseed pepper water.

Practice:

1. Two pieces of Tianshan cod, rinse with clear water and control the moisture.

2. Marinate aniseed pepper water and white pepper slightly.

3. Slice the onion leaves into filaments, soak them in clear water, and then soak a few Chinese wolfberry.

4. Sauce: Pour 4 tablespoons of soy sauce into a small bowl.

5. Add water to the pot, boil it, put the Tianshan cod pieces, put the shredded onion and ginger on the surface, and pour the sauce on it.

6. Dig another spoonful of chicken oil and put it on the fish.

7. Cover the pot and steam for 4-5 minutes. Turn off the fire and steam for 2 minutes.

8. Decorate with shredded onion and medlar, the fish is delicious and juicy, and it melts in the mouth.

Extended data

The origin of Tianshan cod

"Tianshan cod" is a "common name" written by some fishing enthusiasts from their physical characteristics. In fact, it is a kind of fish native to the East. A fish of the genus Silurus in Asia-the scientific name is Silurus brevicephalus.

Spinibarbus brevicephalus is an omnivorous freshwater fish with strong viability and disease resistance, so it was introduced to culture more than ten years ago.

Indeed, in the past few years, due to the escape and release of breeding, the short-headed spindle has "thrived" in most waters of China-and it seems that they have adapted well in China.

However, it seems that there is no need to worry too much about the emergence of this species.