Tianjin boiled fish has a wide range of materials, including river fish, sea fish and harbor and lake fish. The river and sea are both fresh and unique. Such as carp, crucian carp, silver carp, flatfish, yellow croaker, hairtail, white eel, barracuda, catfish, perch, ear fish, yellow croaker, snakehead, and so on.

characteristic

It is called "Tianjin boiled fish" here because it has its own unique features, which not only reflects the custom that Tianjin people like to eat fish, but also shows that Tianjin people have expertise in cooking fish. The ways to say fish alone are frying, frying, steaming, slipping, stewing, stewing, boiling, roasting and frying. Such as fried sole fish, soft fried whitebait, steamed perch, yellow croaker fan, stewed catfish segment, braised crispy fish, squid soup and braised hairtail. Stir-fried shredded fish and so on, can be eaten hot, cold, vegetables, soup, a variety, no less than hundreds of products. In particular, boiled fish is rich in Tianjin folk flavor, which is widely spread. Up to now, almost every family can cook the delicious fish with one hand. It is characterized by bordeaux color, soft, rotten and tender meat, salty and slightly sweet, strong sauce flavor and the best accompaniment to rice.

preparation

Heat the oil, dip the fish in the noodles, fry until both sides are light golden yellow, and remove them for later use, and change the habit of using onions. Ginger and garlic are cooked in a spoon, and Tianjin's unique "big seasoning" is used, that is, shredded ginger, sliced water hyacinth garlic and shredded sliced diced onion, and sweet noodle sauce and soy bean curd are used in the seasoning, so that the fish dishes have a special fragrance and an attractive appetite. During cooking, the fire boils, and the fire simmers slowly, without thickening, and the collagen oozing from the fish body is used to thicken the marinade.