How to make delicious white scale fish

The protein and fat content of white-scale fish is relatively high among fish. Its taste is the most delicious among saltwater fish, and its meat is tender and plump. The cooking method of white-scaled fish is actually similar to that of other fish, which is to boil soup, braising, or simmering with green onions. However, if you want it to taste better, you can add more seasonings, such as winter bamboo shoots, mushrooms, lean meat, onions, ginger, garlic, cooking wine, starch, etc. However, doing so will definitely make the flavor lose.

White-scaled fish is known as the freshest fish in the sea, with a protein content of up to 21%. The subscale fat layer is thick and contains a large amount of unsaturated fatty acids. The content of inorganic salts such as calcium, phosphorus, iron, zinc, iodine, and selenium is more than 1.2%, and the nutritional value is very high.

practice:

(1) Open the crucian carp, remove the scales, gills and internal organs, wash it, cut it on both sides, blanch it in boiling water, then remove it and add cooking wine, refined salt and ginger slices.

(ii) Add crucian carp after the water boils, remove from the water when it is half cooked, drain and save the original juice for later use

3. Place the pot on high heat, add vegetable oil and heat it, add peppercorns and scallions, fry until fragrant, remove the peppercorns and ginger slices, add scallions and stir-fry, add cooking wine and appropriate amount of water, put in the crucian carp, cook over high heat until the soup thickens, add MSG, and serve.

How to make marinated white-scale fish in a stewed soup:

(I) Place the marinated white-scale fish in a plate and sprinkle with cooking wine, shredded green onion and ginger, lard, and soy sauce

(2) Put the white-scaled fish marinated in the stew into a steamer and steam it over high heat for 25 minutes. Take it out, sprinkle chopped green onions on the fish body, and pour hot oil on it.

Braised white-scale fish with scallions Main ingredients: white-scale fish Side ingredients: scallions, winter bamboo shoots, lean meat, shiitake mushrooms Seasoning: salt, soy sauce, MSG, sugar, cooking wine, starch, scallion oil, peanut oil, scallions, ginger Steps: 1. Remove the internal organs and gills of the white-scaled fish, wash and cut into pieces. 2. Deep-fry in oil at 60% to 70% heat. 3. Stir-fry ingredients with scallion oil, add soup, seasoning and fish. 4. Simmer over medium heat until cooked, thicken with wet starch, and drizzle with scallion oil. Steamed white-scale fish Main ingredients: white-scale fish Side ingredients: fat meat Seasoning: salt, MSG, sugar, cooking wine, star anise, ginger, sesame oil, soup stock Method: 1. Remove the internal organs and gills of the white-scaled fish, wash and cut into pieces. 2. Blanch the fish thoroughly in boiling water. 3. Add salt, MSG, cooking wine, ginger, star anise and fat, and steam until cooked. 4. Pour out the excess soup, pick out the fat, ginger and star anise, season the soup and pour it over the fish.