Ling Bo fish only have main spines, but no small spines. Lingbo fish is Basha fish. Because of its fast growth, large size, easy reproduction, high yield, delicious meat and few fishbones, people will use this fish as hot pot in many places.

Shape characteristics: the fish body is spindle-shaped and scaleless. The head is small, round and slightly flat, generally accounting for 1/5 of the body length. Wide forehead, small mouth, low position, small kiss and flexibility. The abdomen is large and round, the fin spines are serrated, and there are small fat fins at the back edge of the dorsal fin. There are two body colors, one is blue-black on the back, and the other is white on the back and white on the abdomen. The anus is white and slightly red.

Common cooking methods of Lingbo fish;

First, steamed Ling Bo fish:

1. Slice Ling Bo fish, add cooking wine, salt, ginger and onion, and marinate for 10 minute.

Put three or four slices of ginger on the plate, put the fish on it, and put ginger and onion on the fish, not too much. Then put it in a pot for steaming.

3. After the onion and ginger turn yellow, remove them and pour in steamed fish soy sauce or ordinary soy sauce.

4. Put the oil in the pot, pour in the garlic and stir fry until the garlic is golden. Add some chopped green onion to the fish and pour hot oil and garlic on the fish.

Second, fried Ling Bo fish:

1. Chop garlic and sprinkle it on the processed Lingbo fish. Then cut the lemon and squeeze the lemon juice on the fish.

2. Sprinkle pepper.

3. After the pot is hot, add butter to melt, then add fish and minced garlic, and press the tomato juice.

4. Finally, fry until golden brown on both sides, and add lemon and lettuce.