1. Suitable for roasting, stewing, steaming, oil immersion and other cooking methods, especially steaming and oil immersion can best reflect the light and delicious characteristics of chubby fish.

Bighead bighead bighead, containing fat and more gum, so chubby fish can also be used as "casserole fish head"

3. Fish cutting method: the fish is thin, the fiber is short and easy to break. When cutting fish, the skin of the fish should be facing down, and the blade should be tilted inward, preferably along the fishbone, so as to cut it more cleanly; There is a layer of mucus on the skin of fish, which is slippery and not easy to cut. If you soak bighead carp in salt water for a while when cutting fish, it won't slip when cutting.

Stewed tofu with fat fish

Ingredients: fat fish, tofu, onion, ginger, minced garlic, dried Chili, minced coriander; Cooking wine, soy sauce, sugar, vinegar and salt.

Exercise:

1. Wash the fish, cut it into several sections, cut the head in half, and marinate it with cooking wine and salt 10- 15 minutes; Cut tofu into pieces.

2. Heat the pan and pour the oil. When the oil temperature is 90% hot, fry the fish head first, take it out when it is golden brown, and then fry other fish segments. After frying, put the fish head back in the pot.

3. Add cooking wine, soy sauce, onion, ginger, garlic, dried Chili, sweet and sour salt, add water, and pour in tofu (water should not pass tofu). Boil with high fire and stew with medium fire. When one third of the soup is left in the pot, add coriander powder and take out.

Casserole pangtou fish

arrogance

Ingredients: 1 bighead carp, vermicelli, green garlic, winter bamboo shoots, mushrooms, pig fat and lean meat, soy sauce, cooking wine, salt, bighead carp monosodium glutamate, water starch, pickled pepper, sugar, clear soup and peanut oil.

Method:

1. Soak the vermicelli and cut it into strips with a width of 1 cm. Slice winter bamboo shoots, mushrooms, pork fat and lean meat, and cut green garlic into sections.

2. Boil the peanut oil, wipe the fish head with cooking wine, fry it in an oil pan until golden brown, pick it up and put it in a casserole.

3. Heat the oil pan, stir-fry the sliced meat, winter bamboo shoots and mushrooms evenly, then soak the pepper, soy sauce, cooking wine, sugar, clear soup and salt, and pour the soup into the casserole. 4. After the casserole is boiled, cover the lid and move to low heat. After the fish head is completely cooked, add vermicelli, open for a while, add monosodium glutamate, adjust the taste, and add green garlic to serve the original casserole.

Features: The soup is rich, delicious and has a homely taste.