Male fish has fewer bones, and the meat is tender, smooth and delicate. It can be sliced ??into thin slices and is suitable for boiled fish, stone pot fish, hot pot fish, etc. The male fish head is big, so it is the best material for making minced pepper fish head.
How to steam sturgeon
[Cooking method]
1. Cut the sturgeon meat into 6.6 cm wide and 9.9 cm long pieces and place them In the plate, add salt and marinate for 30 minutes. Peel the ginger, shred the green onion, fluff the garlic, wash and shred the red pepper.
2. Heat the wok, add oil, add shredded onion and ginger, and stir in the aroma. Add soup, fish pieces, salt, vinegar, sugar, red pepper, garlic cloves, and MSG. After boiling, simmer for about 30 minutes, sprinkle with coriander segments and serve.
〔Key to the process〕
1. Add enough soup at one time, do not add it halfway to maintain the original taste.
2. The main ingredients should not be too small. It is more appropriate to add salt after they are cooked.
3. It is better to control the ratio of sweet and sour to 2:1.
〔Flavour Characteristics〕
1.
Sturgeon, according to research, cod and locust are two types of fish of the family Sturgeon, which are produced in coastal areas, as well as in the north and south. In major water areas, it is more than three meters long, greenish-yellow, with a white belly and delicious meat. It is known as the "King of Fish" in Heilongjiang. In the Northeast region, sturgeon has always been a precious fish made into delicacies on the banquet. According to the "Suiyuan Food List" of the Qing Dynasty, a bachelor of Wenhua Palace in the Qing Dynasty lived in Jiangsu Province and Jiangnan Province. Duke Yin Wenrui, who held the title of governor of Guizhou, Guangzhou and other places, had eaten sturgeon many times and often made it himself. The "Sturgeon" dish says: "Yin Wenrui's own gathering is the best for treating sturgeon locusts." Cod has been a famous dish in the past dynasties, and these traditional famous dishes are still maintained in Northeast China.
2. Sturgeon has a sweet and mild taste. Contains protein, fat, amino acids and rich lecithin. It has the effects of nourishing the stomach and spleen, benefiting the five internal organs, and treating rheumatism. It is suitable for diseases such as spleen and stomach qi deficiency, lack of food, and indigestion.
3. This dish is sweet, sour, salty and spicy, the soup is delicious and mellow, the fish is tender and delicious, and the meat is as white as jade. It is a traditional famous dish in Northeast China.
Roasted sturgeon with pepper
Ingredients: One sturgeon is about 1 kilogram, and 50 grams of cabbage sum.
Seasoning: 100 grams of scallion oil, 5 grams of sesame oil, 15 grams of dark soy sauce, 5 grams of cooking wine, 8 grams of salt, 5 grams of MSG, 10 grams of millet and peppercorns, and 10g of green peppercorns.
Preparation
Preparation: 1. Slaughter and wash the sturgeon, remove the meat, use a diagonal knife, cut into 5 cm square pieces, add cooking wine and salt to taste for 5 minutes stand-by. 2. Place the fish fillets on the plate, arrange them neatly, surround them with boiled cabbage, put the steamer on high heat
Steam for 5 minutes and take it out. 3. Put scallion oil in the pot, stir-fry millet peppercorns and green peppercorns over low heat until fragrant. Add dark soy sauce, 3 grams of salt, and MSG to taste. Pour in sesame oil and pour it on the fish fillets.
Features: salty, slightly spicy, and delicious.
Spring silkworm silk
Ingredients: 350 grams of sturgeon meat, 100 grams of potatoes, 50 grams of crispy pulp powder.
Seasoning: 50 grams of Kraft Magic Sauce, 3 grams of salt, 2 grams of MSG, 3 grams of cooking wine, 500 grams of salad oil.
Preparation
Preparation: 1. Cut the sturgeon meat into thin strips as thick as your finger, add salt, monosodium glutamate and cooking wine to taste for 5 minutes, then pat on the crispy fried powder, add 40% Fry in a hot oil pan over medium-low heat for about 30 seconds, take it out, and then dip the fried sturgeon meat into the Kraft Sauce and set aside. 2. Cut the potato shreds into hair-thin shreds, dip in a 40% hot oil pan over low heat and fry for about 1 minute into shredded potatoes. 3. Place the sturgeon meat smeared with Kraft Miracle Sauce on the potato shreds as shown in the picture.
Features: The fish meat is tender, combined with shredded potatoes and Kraft Magic Sauce, which is a relatively rare method among fish raw materials.
Flavored raw sturgeon fillets
Ingredients: 350 grams of clean sturgeon meat, 100 grams of cucumber, 50 grams of celery, 50 grams of green onion sections,
Seasoning : 10 grams of coriander, 5 grams of white vinegar, 6 grams of salt, 10 grams of MSG, 50 grams of soy sauce, 5 grams of sugar, 5 grams of balsamic vinegar, 5 grams of pepper, 10 grams of sesame seeds, 10 grams of millet peppercorns, spicy oil for paste (under the pot 100 grams of salad oil, 30 grams of dried chili peppers, 15 grams of dried Sichuan peppercorns, simmer over low heat until the chili peppers turn black, remove the chili peppers and leave the oil) 100 grams.
Preparation
Preparation: 1. Cut the sturgeon meat into 0.1 cm slices (the thinner the slices, the better, otherwise the fish fillets will have a fishy smell and the sterilization will not be complete), add White vinegar (its function is to sterilize), 3 grams of salt, 3 grams of MSG, taste for 5 minutes and set aside.
2. Cut 50 grams of cucumber into 5 cm long thin strips, cut the celery and green onions into 5 cm long segments, smash them into pieces, put them on the bottom of the plate, and place the fish Place the slices on top of the greens. 3. Mix soy sauce, red oil, white sugar, vinegar, pepper, sesame seeds, millet peppercorns, 3 grams of salt, and 7 grams of salt into flavored water, pour it on the fish fillets, and add the coriander. Garnish on top, slice the remaining 50 grams of cucumber into thin slices as shown, and surround the edges.
Features: Sturgeon has no fishy smell, is tender and refreshing, has a strong and spicy taste, and is suitable for eating raw.