Mud sprout (alias: brown basket fish), an animal of the order Perciformes. This animal is distributed in coral reefs and corals in the Indian Ocean and the Pacific Ocean. The mud body is oblate and oval, with hard spines on both sides of the ventral fin and soft strips in the middle. This kind of fish has a small head.

The loach is delicious, but its two fins are poisonous. Remember to take them off. General fishmongers will help you get rid of it when you buy it. Don't worry. Try not to break the intestines when the loach is opened. Clear the congestion in the hole. Gently scrape the sides of the fish with a knife. Clean the fish with lemon and onion ginger and marinate it for a while, then clean it for later use. Misgurnus anguillicaudatus is relatively large, often fried outside, but not cooked inside, so it is necessary to add a proper amount of boiled Misgurnus anguillicaudatus, but not too much water, and at most a small bowl is enough.

Fresh fish is the first choice to buy loach, and the meat is the freshest and sweetest. If it's just frozen, it depends on the eyes of the fish. The fresh eyes are bright, the gills are bright red, the skin is shiny and the fish body is elastic. Mud fierce fish cut off spikes, eviscerated and washed; Prepare more shredded ginger and a bowl of water 1 spoon of salt for later use; After the pot is preheated, pour a proper amount of oil, put half of the shredded ginger until fragrant, and then spread the mud fish on the shredded ginger. When steaming fish, it must be remembered that the water must be boiled, and the steam can only be started after the pot comes out, so that the fish will be cooked quickly because of the high temperature. Steaming fish should not take too long, usually 10 minutes.

It's easy to cook ginger bean paste together. Specifically, put a small amount of water (about 65438+ 0/2 of fish) in the pot to boil, then add mud fish, sprinkle shredded ginger on the fish, pour two spoonfuls of bean paste, pour a little oil, cover and stew for two to three minutes. Put ginger, garlic, soy sauce, oyster sauce and salt-fried juice into low fire, add a little boiling water to open the fish, pour the juice through the fish, turn off the fire (don't open the lid), stew for two minutes, pour the steamed fish juice out of the plate, pick out ginger slices, and then add shredded ginger and onion. Pour in boiling oil and steamed fish sauce.