Crispy fish is named for its firm, refreshing and crispy meat. The appearance of the raised fish remains the same, but the meat quality has changed. The protein is 12% higher than that of ordinary grass carp, the taste is more delicious, and the meat is soft, smooth and refreshing.

It has distinctive crispy characteristics, especially the fish belly part. Because this kind of fish has toughness, it can be cooked in many ways. It has a better taste when stir-fried raw, sliced ??and stir-fried, steamed (do not steam the whole fish), stewed, hot pot (Cantonese people prefer

(more), etc. Each has its own flavor.

Here is a way to make crispy fish in a dry pot.

1. Wash the fish and cut it into strips or slices. Add salt, chicken essence, vinegar, cooking wine, soy sauce, cumin powder, pepper, and egg white, mix well, and marinate for about 30 minutes. 2. Side dishes, wash and cut

OK, set it aside for later use. 3. Add oil to the pan, add the marinated fish and stir-fry until the fish meat turns white. Remove from the pan. 4. Use another pan, add oil and stir-fry the side dishes until half cooked. Remove from the pan and set aside. 5.

Add oil and stir-fry the chili, ginger and garlic. 6 Pour in the fish fillets, stir-fry, and simmer for five minutes. 7 Add the vegetables to the fish, continue to stir-fry, and simmer for ten minutes. Stir-fry once in the middle. 8. Remove the crispy fish and ordinary fish.

The nutrients in grass carp muscle are consistent in composition, but there are differences in content. The crude protein content of crispy fish muscle is 2.2% higher than that of ordinary grass carp muscle; the crude fat content is 140% of that of ordinary grass carp; and the total amino acid content is higher than that of ordinary grass carp.

, eel, mandarin fish, yellow catfish, Wanan glass red carp, herring and bream are all higher, among which the glutamic acid content reaches 3.93%, far exceeding that of the fish in the control group.