How to make delicious shell fish

The shell fish is also known as the white fish, and it is named because its mouth is slightly tilted outward and upward. It was originally a diving fish in the Yangtze River area. Those artificially bred are generally around 1.2 kilograms in size, with tender meat and the right size. The common cooking methods for croaker are not much different from those for ordinary fish, such as braising, clear soup, etc. The cooking steps are similar, but the difference in the texture of the fish meat makes the taste of the dishes different.

How to make braised fish:

(1) Dice all the onions, garlic, pickled vegetables including pickled peppers, pickled ginger, and celery. Cut the ginger into shreds, put the shredded ginger into the cleaned fish belly, pour in cooking wine and a little dark soy sauce, and leave it for half an hour to marinate.

(2) Dice all the onions, garlic, pickled vegetables including pickled peppers, pickled ginger, and celery. Cut the ginger into shreds, put the shredded ginger into the cleaned fish belly, pour in cooking wine and a little dark soy sauce, and leave it for half an hour to marinate.

(3) Add a little water after frying.

4. Add a little water after frying.

(V) Collect the juice after cooking.

Clear soup with shellfish

1. Remove the scales and internal organs of the fish, clean it, cut it into larger cubes and put it into a container.

2 Add a small amount of salt, green onion leaves, ginger slices and cornstarch, mix well and marinate for about 20 minutes

3 Chop ginger, garlic, pickled pepper into fine pieces, and cut green onions into small sections for later use.

4. Add appropriate amount of vegetable oil to the wok and heat it to 80% hot. Pour the fish into the wok and fry it for later use.

5 Add the prepared ginger, garlic, pickled pepper, peppercorns, and bean paste to the remaining oil from frying the fish, and stir-fry until fragrant. Then add appropriate amount of water and bring to a boil (not too much water, just enough to cover the fish pieces).

How to cook shell fish

6 Add the prepared fish pieces to the boiling soup, bring to a boil over medium heat and then simmer over low heat.

After buying the croaker, you should promptly remove the shell, gills, intestines, and let it dry. Then cut it in half, cut it into small pieces one inch long, sprinkle some salt and bean powder, mix well, and leave it there. This method is called battering, just like stir-frying shredded pork. Its function is to keep the fish fresh and tender. Prepare pickled peppers, ginger, sugar, vinegar and onions. Chop these into fine pieces and set aside. You should use more pickled peppers. The general ratio is 200 to 300 grams of pickled peppers for every pound of fish. You can use more if you like a stronger flavor. Cook cooking oil, usually about half a pound, and when the oil no longer has a raw oil smell, add the seasoned fish balls and fry them. Be careful not to turn it over, otherwise it will break. You can only shake the pot. After the fish turns white, force out the oil, leaving some in the pot, pour in the chopped pickled pepper and minced ginger, add a little boiling water and simmer for two minutes to make the fish taste good.

When stewing the fish, prepare the sauce for taking it off the pot. Add some sugar, salt, vinegar and MSG to the plate containing the fish, stir it, pour it into the pot, turn to low heat, push and shake it gently, sprinkle some green onions when taking it off the pot, and serve it on a plate.

The fish cooked in this way is red in color, tender in meat, and tastes sour, spicy, sweet and fresh, which is very refreshing. Pay attention to the fish bones when eating. It is best to use your mouth to suck the meat in. After sucking in the meat, the bones will be blocked by your mouth.