Only the root is the main thorn, and there are almost no small thorns.

Steamed bass is so simple, you will know as soon as I say it.

Shred onion and ginger, rub a little salt and yellow wine on the inside and outside of the fish, marinate it slightly (you can draw a few oblique knives on the back of the fish and put some shredded onion and ginger), steam on high fire for 10 minutes or turn on high fire in the microwave oven (my microwave oven has the function of steaming fish, if not, watch it cooked for ten minutes).

After cooking, pour out the soup, throw away the shredded onion and ginger of the steamed fish, and put new shredded onion and ginger on the fish.

Pour the steamed fish sauce into the plate. Remember not to pour soy sauce on the fish, but on the plate. Dip the fish in the soup when eating, so that the meat is the most tender. This is the craft that chef Lin taught me in the Chinese restaurant!

Finally, heat some hot oil and pour it evenly on the fish to stimulate the taste of shredded onion and coriander and remove the fishy smell.

By the way, steamed fish is basically done like this, and others will do the same if you learn this.

Opium fish

Yellow croaker, also known as half fish and flounder, has only one main thorn on its body, and the others are complete meat!

There are often frozen counters. Steamed bass is similar (steamed fish and soy sauce are not necessarily put), which is naturally fragrant and delicious, especially the bones are particularly delicious (all big bones and small thorns), and the sucking refers to the original fish!

There is also a way of braising in soy sauce, which is another flavor.

However, this is a marine fish, and it is estimated that it is easier to eat chilled fish in cities far from the sea.

Tilapia (African crucian carp)

Some people don't like it very much, because the meat is thick, but there are only main thorns, not small thorns.

I like eating super myself, because it's really cheap and easy to make!

However, it should be noted that tilapia is thick, not suitable for soup, but suitable for stewing. It is especially suitable for stewing with all kinds of rich seasonings, because the compound flavor can enrich the original coarse fish of tilapia, and the fish soup bibimbap is not afraid of fishbone and can eat many bowls of rice!

The roasted tilapia in Yunnan restaurant is also quite good. The smell of citronella and onion is sprinkled with Chili powder. Gee, learn how to do it quickly!

There should be a stewed fish on the table in autumn!

Iced fish

Needless to say this! Wuxi specialty, one of the three whites of Taihu Lake!

A small main thorn, crisp cartilage, fully meets the needs of people who don't like to pick thorns.

Whitebait is said to be small and delicious. Whitebait in Taihu Lake is small, but whitebait in other places is super large.

But the whitebait died as soon as it came out of the water. Very delicate! So fresh whitebait is the best.

Scrambled eggs with whitebait, stewed eggs with whitebait and whitebait soup are all simple and nutritious, and they taste super cool. Whitebait is delicious, so it is usually light. Whitebait can also be wrapped in wonton, which is especially suitable for children at home.

Yellow spicy diced (Engong fish)

When I first came into contact with diced yellow peppers, I really ate hot pot. It looks scary, it's gray, not big, but I tried to rinse two pieces and found them delicious!

You know, the fish that dares to cook hot pot dishes should be well-done, with light fragrance and less thorns, and diced yellow pepper is perfect!

There are more diced yellow peppers in the south, which are less common in the north, but it doesn't matter, there is always a way.

The daily meal of yellow chilli diced is fried and stewed very fresh, and some tofu, coriander, pepper and sesame oil are added.

You can also braise in soy sauce, add some pepper, or stew soup in a stone pot with potato powder, Flammulina velutipes and Hainan bell pepper for a spicy meal.

catfish

Catfish is particularly rich in Sichuan cuisine and consumes a lot.

But this kind of fish is especially delicious when it is cooked well, and it always smells of earth when it is not cooked well. If you cook it yourself at home, you must make it heavier, mainly with braised pork and more garlic cloves. Bean paste will taste better when fried.

I remember that there seems to be a catfish-baked eggplant in the northeast cuisine, which was sold in the restaurant downstairs of the company before. I haven't eaten it for many years, but in my memory, it's delicious as hell. Every time I go to that store, I want some!

eel

This is not cheap, but it's really delicious!

Burn eel rice as usual, steam eel, eat steamed eel if you want to eat fresh lake, cut into pieces and steam in a plate, the skin is fat but not greasy, the meat is tender but not greasy, and there are no small thorns!

Fawei

But there are still many people who like to eat, braised, steamed, sweet and sour, fried.

Of course, people like it because it has only one main thorn and two side thorns, and the price is not expensive.

butterfish

Often found at the seaside, it has also increased in the mainland in the past two years. There is only one main thorn, the big one is the best steamed, and the small one is suitable for braising.