Black fish is also called mullet. , is a kind of mandarin fish. As a common edible fish in China, it has high economic value. As a medicine, it has the functions of removing blood stasis, promoting tissue regeneration, nourishing and recuperating. Eating snakehead after operation has the functions of promoting granulation, enriching blood and promoting wound healing, and is rich in nutritional value. The snakehead is long and round, with equal head and tail, fine black scales and mottled patterns. The thorns on the tongue, teeth, abdomen, back and abdomen continue to the tail, and the tail is not forked. The front of the main body is cylindrical and the back is flat.

The meat of snakehead is tender, and the stewed soup is thick and white, with high nutritional value and efficacy. Let's share with you the detailed methods and precautions of snakehead stew. Exercise:

1. Wash fresh snakehead, cut into pieces, wash with clear water, then pour cooking wine and ginger to marinate for about half an hour, and then control the water to dry for later use. Cut the onion and slice the ginger for later use.

2. Heat the pot, dig a spoonful of lard (solid) with a spoon, then add two spoonfuls of vegetable oil (vegetable oil) and mix well. After heating for about seven minutes, pour the fish and onion ginger into the pot and fry together. You can't turn the fish pieces over, so you won't break the skin. Otherwise it tastes bad. If it is Huang's micro-frying, you can add water to simmer.

3. Adding a proper amount of pepper and a small amount of white vinegar can fully dissolve protein in fish.

4. Stew for 20 minutes on low heat, then uncover the lid and add appropriate amount of salt and monosodium glutamate (it is best not to use chicken essence).

Tips for stewing snakehead: Make fish soup white and beautiful. First, choose animal and plant mixed oil. Second, put cold water. Third, don't fry the onion and ginger first, because the oil pan is hot quickly and it is easy to fry the onion and ginger black. Such black pieces float in the soup, which will not affect the soup white, but also affect the appetite. After the soup is ready, the onion and ginger soup will be white and pleasing to the eye.

To sum up, we should first use fresh snakehead, quickly add cooking wine, and pickle ginger to remove fishy smell. Stir-fry in the pot for a while, not too long, then cover the pot and stew, and the color of the soup will become tender and white.