White fish is generally considered to be white linen fish, warble fish. The meat of this fish is very tender and fresh, the fishy flavor is very light, the only disadvantage is that the intermuscular spines are more, it is more troublesome to eat. So, to eat this fish, you need the full cooperation of your tongue and teeth, teeth bite, tongue top, in order to spit out the spines. The greatest master I've ever seen was to shove a whole warthog through the left side of his mouth, then spit out the spines from the right side in an assembly line, and the whole flesh was culled and eaten.

The best quality of the fish is found in Lake Taihu, Lake Luoma and Lake Xingkai. It's very delicate and will die quickly out of water. So if you can't eat it all at once, it's a good idea to pop it. Popcorn is actually a kind of light pickling. It can add a base flavor to the fish while removing the fishy taste, and the loss of water from the cells can make the meat firmer, so that the pop-cured fish will be even more delicious.

(Who has seen this big white grippe burned whole? Has anyone ever eaten it?)

In fact, in the Xinyang area, there are large reservoirs in all counties, such as the Pouring River Reservoir in Guangshan, the Xiangshan Reservoir in Xinxian, and the Ayuyushan Reservoir in Shangcheng. It is the 1950s, in response to Chairman Mao's call for water conservancy projects, the use of sea tactics, shoulder and hand-carried crates pulled into the repair. Now it seems almost impossible, driving a backhoe is still too tired. But it is to benefit the people of a party, the realization of the region's rice floods and droughts. Especially Xinyang rice production area, with the guarantee of water, farmers are like an iron rice bowl, no longer worry about drought and flooding.

The most noteworthy, Xinyang no heavy industry and mining, vegetation, water coverage is almost up to 100%, the air is particularly clean, the major reservoirs are a water quality. Because the waters are vast, inside the fish simply do not need artificial feeding, and even later do not have to put fish fry, a variety of fish natural reproduction, natural growth. One of them is the warped demon, which is the main species of wild fish in the major reservoirs, reproducing fast, and because it is carnivorous, predatory and ferocious, the growth of the thief fast, the largest one can have dozens of pounds.

The warped demon is very tasty, the meat is snow white, the texture is tender, well done will show the grouper like garlic clove meat, and more than the grouper tender, sweet flavor, the overall quality and taste better than the grouper. The only thing is that there are a lot of small thorns inside the meat, because of the wild, it is still very hard and solid. Normal practice, whether steamed, fried or braised, Nodo small thorns are tightly wrapped by the fish meat, eating laborious, hand pulling teeth nibbling, not good, but also easy to be stuck in the throat.

(It looks fresh, but it's actually steamed after being marinated. It is fresher than the freshly killed one, and it becomes a cooking trick for this kind of fish.)

The principle of popping marinade is to use the cellular permeability of salt, prompting the fish protein to release cellular water while solidifying, and the water does not leak out, but remains in the fish. Then the formation of meat, spine separation, moisture contained within, fresh flavor retention, fish according to the natural texture of the garlic clove shape. Then after cooking and heating, there is a battered fried meat, roasted chicken similar effect, the fish skin to form a fully closed, the inside of the fish rely on the explosion of marinade caused by the relative separation of water, meat state, the achievement of the cooked small environment, the fresh flavor is completely retained, between the muscle block as well as between the muscle block and the thorns of the fish is in the separation. In this way, when eating, chopsticks a pick open the fish, fresh flavor, fish meat snow white garlic cloves, small thorns are no longer tightly stuck in the meat, in a relatively separate state, can be easily picked off.

(so burned white grizzly, flavor to simple and thick, the same through the fresh, still rely on the explosion of pickling out of the fresh.)

Then again, how to burst pickle. The process and requirements are as follows: