The duckbill fish, the mouth flat like a duck's mouth, but a few times longer than the duck's mouth, almost as long as the body of the fish. It is understood that the duckbill fish and "Chinese sturgeon" is the same family of "brothers", valuable and rare, is a high-level ingredients. Artificial breeding, the ordinary people to taste its unique flavor, but the price is not expensive to eat 2 pounds of duckbill fish also have to spend one or two hundred dollars. Duckbill fish, the scientific name of the spoon-nosed sturgeon, native to the central and northern United States, lakes and gulf coast, because the mouth looks like a long spoon handle and named, and the Chinese sturgeon belongs to a family of "brothers". Look at its appearance, the beak is flat like a duck's beak, but a few times longer than the duck's beak, more than 50 centimeters long body, long and flat mouth has accounted for a large part. Surrounded by smooth, dark gray fish body, no scales; taste its flavor, the meat is very tender, fresh and delicious, and less meat, almost a keel straight to the duck's mouth. In addition, eaten duckbill fish diners do not know whether to pay attention to, duckbill fish bones are transparent, and very brittle, can be bitten and eaten. The precious quality of the duckbill fish, coupled with the chef's exquisite fusion of culinary skills, whether boiled or braised or steamed, not only is the fish meat equally tender, the same soft and crispy bones, but also sweet and juicy and moist mouth, really experience a fish without spitting bones of the delicious experience. Duckbill fish because of its unique fresh taste, the number of valuable and rare, so that many diners want to taste for a quick, fish eating trend has arisen, but duckbill fish skin has a lot of parasites, diners want to eat it or be careful with the main. Sour soup duckbill dragon:

Materials: duckbill fish, pickled radish, kimchi, wild peppers, small green peppers, yellow chili sauce a number of

Making process:

(1) first with warm water to the duckbill fish skin hot, to remove the surface of the black, and the duckbill fish knife.

(2) the fish mouth, fish bones, fish tail with high heat simmering soup, about 20 minutes until the soup is milky white and then cease fire; the fish meat into slices after reknife batter, paddle oil standby.

(3) Stir-fry the pickled radish, kimchi, wild pepper and yellow chili sauce over high heat, add the fish broth just simmered and bring to a boil.

(4) put the pickled radish, kimchi, wild pepper, fish mouth, fish bone, fish tail, etc. into the bottom of the bowl, add the just fried fish fillets, thicken the sauce, the small green pepper stir-fried sprinkled on the fish fillets can be.

Features: duckbill fish, not only tender fish meat, fish bones are equally soft and crispy, and sweet and juicy moist mouth, really experience a time to eat fish without having to spit out the bones of the delicious experience.

Tempura duckbill fish

Raw materials: 500 grams of Showa tempura powder, duckbill fish 1 (weighing about 600 grams), 50 grams of red pepper, eggplant 50 grams.

Seasoning:10g salt, 10g chicken powder, 5g monosodium glutamate (MSG), 30g baking powder, 90g cornstarch, 1,000g salad oil, 450g water.

Production:

1, duckbill fish slaughter, from the abdomen to take out the viscera, wash and spare; from the bone into the knife will be two pieces of fish meat pick off, tear off the skin of the fish cut into a length of 6 centimeters, 3 centimeters wide, 1.5 centimeters thick strips, add 5 grams of salt, monosodium glutamate (MSG), chicken powder code taste, marinade for 15 minutes.

2, red pepper washed, along the length of a cut into two, in half of the red pepper on the four knives into the comb knife; eggplant washed and cut into long 2 cm, 6 cm wide, 1 cm thick slices, knife into the same as the red pepper as the comb knife.

3, tempura powder add 5 grams of salt, baking powder, water, mix well into a paste, the red pepper, eggplant wrapped in paste into the boil to 50 percent of the heat of the salad oil in a low-fire dipping and deep-frying for 1 minute, out of the pan, oil control.

4, duckbill fish pat 30 grams of cornstarch, coated with the paste into the 50 percent of the heat of the salad oil in low heat deep frying for 4 minutes, wait until the oil temperature rose to 80 percent of the heat, and then low-fire deep frying for 1 minute, then remove from the pot, into the dish.

5: Chop off the beak of the duckbill, take it out, pat it with the remaining cornstarch, put it into the 50 percent hot oil over low heat and deep fry it for 3 minutes, then take it out of the pan and put it on a plate.

Note: Tempura flour is a kind of low-gluten flour, mainly mixed with water and eggs to form a paste, used to fry things. If you can't get tempura flour, you can use low gluten flour or cornstarch instead.

Cucumber and duckbill fish soup Ingredients: 600 grams of duckbill fish, 100 grams of cucumber (i.e. cucumber), 10 grams of parsley, 10 grams of red pepper rings.

Seasoning: 10 grams of salt, 10 grams of chicken powder, 10 grams of monosodium glutamate, 8 grams of pepper, 10 grams of cooking wine, 15 grams of sugar, 15 grams of Thai fish sauce, 800 grams of broth, green onions, ginger 20 grams, 20 grams of lard.

Production:

1, duckbill fish slaughter, from the abdomen open, remove the viscera, wash the fish mouth, tail chopped down spare; fish body chopped into 1 cm spacing between the segments spare.

2, cucumber washed, peeled, diagonal knife 45 degrees cut into 1 cm thick section; cilantro washed, cut 3 cm long section.

3, the pot into the water on high heat to boil, cooking wine to boil, into the duckbill fish meat, head and tail boil on high heat for 2 minutes, remove and spare; green onions, ginger clean, cut into pieces.

4, the pot into the lard, burned to seventy percent of the heat into the end of the onion and ginger stir-fry aroma, add the duckbill fish meat, head, tail, broth boiled over high heat and then changed to a small fire 20 minutes to the soup white, add cucumber segments, salt, monosodium glutamate (MSG), chicken powder, pepper, sugar, Thailand, fish sauce flavoring, out of the pot, sprinkled with cilantro, red pepper rings can be.

Features:The soup is creamy and the fish is tender.

Note: Put the duckbill fish meat, head, tail, broth simmering broth when the fire must be small, otherwise the meat is easy to stick to the pot.