About fish snacks

Fish is a food that people often eat. There are many types of fish, which can be divided into freshwater fish and saltwater fish. People in many regions have a special love for fish, because each kind of fish can be cooked differently, and each method tastes very delicious. There are also many fish snacks, and fish is an indispensable part of many traditional festival tables from ancient times to the present. Let’s learn about fish dishes.

1. Braised fish fillet

Braised fish fillet is a Shanghai dish, which later spread widely throughout the country and became a home-cooked dish on the tables of ordinary people. Braised fish fillets are usually made with grass carp, with a little dried chili and cooked with soy sauce, which is fresh and delicious. Grass carp, also known as silver carp, is one of the four major freshwater fishes in China along with black carp, bighead carp and bighead carp. Grass carp feeds on grass, hence the name. Braised fish fillets have unique cooking methods: first, high heat, medium heat, and low heat must be used alternately to bring out the best of the heat; second, the seasoning ratio must be appropriate and the timing of adding seasonings must be accurate; third, the three steps of coloring, thickening, and drizzling with oil must be controlled. The finished dish is bright red, smooth, tender and delicious! Because this dish does not require high preparation, braised fish fillets are also very common in daily life.

2. Boiled fish fillet

Boiled fish fillet is a traditional local delicacy with good color, aroma and taste. The ingredients include carp, herring, chili sauce, etc. It belongs to Sichuan cuisine or Chongqing cuisine. Boiled fish, also known as river water boiled river fish or water-boiled fish, was first popular in Chongqing. Boiled fish is usually made with fresh grass carp, bean sprouts, chili peppers and other ingredients. Its characteristics are "oily but not greasy, spicy but not dry, numb but not bitter, and tender meat". Boiled fish is based on a rich variety of fish resources and high-quality seasonings such as chili peppers and Sichuan peppercorns, thus forming a unique flavor that is spicy, numb, fragrant and tender. It has a refreshing taste and a sweet aftertaste.

3. Stinky Mandarin Fish

Stinky mandarin fish, also known as stinky mandarin fish, barrel fresh fish, barrel fish, pickled fresh fish, is a traditional Huizhou dish and one of the representatives of Huizhou cuisine. In Huizhou, Anhui, the so-called pickled fresh means stinky in the local Huizhou dialect. This "flavored mandarin fish" smells pungent but tastes fragrant. The meat is tender, mellow and refreshing, and it retains the original flavor of mandarin fish. Common name: stinky mandarin fish. The preparation method is unique and it has a unique aroma when eaten. This dish is fragrant and fresh, with tender fish meat. It is a representative dish of Anhui cuisine. This is definitely not a strange smell caused by the food going bad, but the unique flavor of this dish. When you take a bite, you will be surprised to find that it tastes so delicious. This is Huizhou's famous dish, stinky mandarin fish. The flavor is very unique.

4. Sweet and Sour Carp

Sweet and Sour Carp is a traditional Shandong Jinan dish made with carp. It is one of the representative dishes of Shandong cuisine. It is golden in color, crispy on the outside and tender on the inside, and tastes sweet and sour, fragrant and delicious. Authentic sweet and sour carp is made from Yellow River carp, which has a plump body, thick meat, tender and delicious taste and rich nutrition. There are many beautiful poems circulating among the people, such as "The three-foot-long carp in the Yellow River originally lived in Mengjin. It failed to become a dragon after being painted on its forehead, so it returned home and became an ordinary fish." It is made by frying and sautéing. After the dish is cooked, the fish meat is crispy on the outside and tender on the inside, and the taste is sweet and sour with a slightly salty flavor. The fish meat is reddish-brown in color, tender and fresh; the baked dough is as thin as hair, fluffy and crispy.