Bighead carp tail.

The scientific name of fat-headed fish is bighead carp, one of the four famous domestic fishes in China. The fish head is large and fat, and the meat is white and tender. It is a high-protein, low-fat, low-cholesterol fish and has a protective effect on the cardiovascular system. Fathead fish is rich in phospholipids and pituitary hormone, which can improve memory. Dishes made from fat-headed fish such as fish head stewed with tofu and fish head with chopped pepper are more popular. After eating the fish head, the fish tail is also a very good ingredient.

How to make bighead carp tail: 1. Remove the scales, internal organs and peritoneum of a fat-headed fish, cut off all parts of the fish, and cut off the head (the head accounts for one-third) and leave two-thirds of the tail. ); 2. Cut into three sections, pour cooking wine, sprinkle a little refined salt, five-spice powder, and shredded ginger to evenly smear the inside and outside of the fish sections with your hands, and marinate for 1 hour; 3. Cut the green onion into sections, slice the ginger and garlic and set aside; 4. Spread flour on the surface of the marinated fish segments; 5. Pour an appropriate amount of blended oil into a hot pan, which is enough to fry three fish segments; 6. Heat oil in a hot pan and fry the fish segments until both sides are golden brown ; 7. Pour soy sauce and vinegar into the bowl, add scallions, ginger and garlic, then add 2 tablespoons of stir-fry sauce; 8. Pour all the fried fish segments into the pot and pour the sauce on top to increase the sauce. Ingredients: Cut 2 pieces of fresh orange peel into thick strips and sprinkle in appropriate amount of salt and water. The amount of water is equal to the fish pieces. Stew over medium heat for 20 minutes and then reduce the juice slightly over high heat. 9. The fat head and tail are ready and plated.