At present, the output of the Yangtze river swordfish is not much, and all regions have protected the Yangtze River, and the fishing ban period has been designated as the fishing ban period to protect the aquatic products of the Yangtze River. When the Yangtze river swordfish was first listed, its price was astonishingly high, with a price of more than 8,000 yuan per catty. What's more, the largest Yangtze saury king listed on 20 12 was listed in the world record with a weight of 6.5 taels, and sold for a sky-high price of 59,000 yuan, which was simply unacceptable to ordinary people. But the authentic Yangtze river swordfish has its uniqueness, and its delicacy is not comparable to that of ordinary aquatic products.
So what kind of swordfish is the best way?
There are many methods of swordfish, mainly steaming and stewing.
Before Tomb-Sweeping Day, Yangzhou people liked to entertain guests with the freshest Yangtze saury. At this time, the swordfish is generally small, almost 8 yuan per catty. During the dinner, a few swordfish will be steamed, boned and put on the table, which is called: early taste; Pick out the bones, fry them, and then serve them to the guests in a small plate. In addition, lake knife and frozen swordfish are generally braised in brown sauce.
The practice of knife fish 1: steamed
material
Five-tailed swordfish (about 1250g). Cooked ham 15g, water-soaked mushrooms 10g, bamboo shoots 20g, coriander powder 5g, pig oil 30g, shrimp 5g. Shaoxing wine 25g, refined salt 2.5g, cooked lard 30g, chicken soup 100g, onion 10g, ginger 5g, white pepper1g.
manufacturing process
Swordfish removes fins, gills and scales, wrings internal organs from gills and washes them. Blanch saury in a boiling water pot, put it neatly on a plate, put minced ham, minced bamboo shoots and shiitake mushrooms on the fish alternately, add cooked lard, Shaoxing wine, refined salt, shrimps and chicken soup, cover with pig net oil, add onion ginger, steam in a cage, take it out, take out onion ginger and net oil, and pour steamed fish gravy into a bowl.
Tips for eating: When eating, one person holds the fish head with chopsticks and lifts the fish, while the other person holds the fish in the fish bones tightly from the head with chopsticks, thus avoiding the prickly troubles of saury. After frying, put the bones in a small plate to show the importance of eating fish and respect for guests.
Another simple steaming method:
The fresher the fish, the less it needs extra ingredients and complicated cooking. Steaming is undoubtedly the best way to keep the original flavor. Taking Yangtze river saury as raw material, only adding salt to taste, Jiang Mo cooking wine to remove fishy smell, lard to enhance fragrance, steaming for a few minutes, it will be soft, tender and sweet, and your mouth is full of saliva.
Practice 2 of knife fish: braise in soy sauce
Caotou (the title of alfalfa) was the best when it first came into the market. After Tomb-Sweeping Day, the bone of swordfish became hard, and the price would be reduced accordingly.
The production process is to fry first, and then stew with grass heads. This taste is the most delicious, and the delicacy of saury can penetrate into the grass head.
There is another beauty of this method: because saury has many fine bones, it can be wrapped with grass heads to prevent the bones from getting stuck in the throat.
After Tomb-Sweeping Day, the fried swordfish can be steamed and kept delicious. Just pay attention to the fishbone when eating, because the fishbone of swordfish has begun to harden, so be careful not to get stuck in your throat.
There are several ways to braise swordfish:
Home-cooked saury material
Ginger powder, onion, pepper, oil, saury, garlic, salt, bean paste 1 tablespoon, fresh fragrance, a few drops of vinegar, water and coriander.
working methods
1. Wash saury, wash and cut into sections.
2. Put a proper amount of oil in the pot, add a few prickly ash and stir-fry until fragrant, add chopped green onion, ginger powder (little people can't eat ginger), minced garlic, salt, a spoonful of bean paste, a few drops of vinegar and stir-fry together, then add a proper amount of water.
3. Finally, add the saury section and bring to a boil. When the soup is quick-drying, add the coriander section and take it out of the pot.
Stewed swordfish
Ingredients: saury, sugar, cooking wine, pepper powder, salt and garlic.
Exercise:
1. saury is cleaned by eviscerating, cut into triangular pieces and marinated with cooking wine, salt and pepper for half an hour.
2. Heat the oil in the pan and fry the swordfish until both sides are brown.
3. Stir-fry the garlic with the bottom oil in the pot, add sugar, soy sauce and a little water, and then pour the swordfish into the juice. You can use a little salt.
Tip: when frying, stick some starch to stew the soft skin. If you like hard food, you can fry it directly without sticking starch.
Roasted swordfish
Ingredients: saury 10 tail (about 600g) Ingredients: light green lettuce 100g, scallion 150g Seasoning: 3g of refined salt, 4g of chicken essence, 20g of salt and pepper noodles, 10g of swastika sauce 15g, 20g of Sichuan pepper and 3g of chopped pepper.
Exercise:
1, saury, remove gills, wash, scoop up water, and soak the fish evenly with salt and pepper for seasoning. Peel and wash the onion, cut it in half and cut it into semi-circular slices. Mix all kinds of soy sauce, green pepper oil, cooked pepper, sesame oil and monosodium glutamate in a bowl to make seasoning dishes.
2. Grease a long baking pan, sprinkle half onion slices on the bottom of the baking pan, put saury on the onion, sprinkle the remaining onion slices evenly on saury, then bake in an oven at 220 degrees Celsius for 8 minutes, then pour the remaining oil on the fish and bake for 2 minutes.
3. Wash the lettuce, wrap it around a long plate for ornament, put the saury in the middle of the lettuce, put the pepper noodles at one end of the plate, and serve it with the seasoning plate.
Tips:
Production key
Swordfish can't be cut open, so as not to be separated from the meat of Tottenham Hotspur, which is inconvenient to eat.
Grilled fish can be roasted until it is well done, and the quality is always deformed after being roasted for a long time.
Swordfish have other practices:
Broth knife fish noodle material
Yangtze river saury 1000g, pumpkin, broth, starch, egg white, salt, monosodium glutamate, onion and ginger juice.
working methods
1. Wash saury, peel and pierce it thoroughly, chop it into minced fish with the back of the knife, add onion ginger juice and egg white, stir well, and squeeze it into fish noodles with warm water for later use.
2. When the wok is on fire, add the broth and seasoning, and add the fish noodles until the fish noodles float, that is, come out of the wok and put them in a cup engraved with pumpkins.
Tips:
Features: white color and fresh and smooth taste.
Fish Dao wonton
Swordfish wonton is a traditional snack in Zhangjiagang.
The practice of swordfish wonton: divide swordfish into two parts from the tail, remove the head, skin and big bones, mash with the back of the knife, remove the fishbone, add seasoning, and mix in leeks or lean pork to make stuffing; Then select refined white flour, add proper amount of salt and water, knead it into noodles, roll it into extremely thin skin, and wrap the swordfish stuffing into wonton. Wonton is cooked in boiling water until it floats and can be eaten. The entrance is fragrant and attractive, the taste is delicate and smooth, and the taste is unique.
Sauté ed swordfish with bean dregs looks delicious.