Which fish have a more tender texture, and which fish have tender and delicious meat?

Common fish with tender flesh in rivers are: river mullet, white strip (called white water fish in some places), river eel, anchovy, pufferfish, catfish, saury, pig tail fish, angsting fish, etc. The meat of crucian carp, bream, silver carp, herring and other fish is not old, but it is far worse than the fish above.

1 live carp (about 900 grams), 100 grams of soaked red pepper, 35 grams of soaked ginger, 50 grams of garlic, 200 grams of sauerkraut, 25 grams of wild pepper, 500 grams of fresh soup, 5 grams of refined salt, gram of pepper, 3 grams of monosodium glutamate, 50 grams of cooking wine, a little ginger and shallots, 75 grams of mixed oil, 15 grams of sesame oil. Method: 1

Remove the head of the carp from the primary processing. Cut the two slices of barred meat into corrugated pieces and taste with ginger, green onion, cooking wine, and salt for 15 minutes, and set aside. 2.

Cut the red pepper, ginger, garlic and wild pepper into rice grains, and change the sauerkraut into small slices for later use. 3.Put the pot on the fire, heat the mixed oil, put the finely chopped red pepper, pickled ginger, garlic and wild pepper together and fry the red with Nanxiang, then put the sauerkraut to fry the fragrance, add the fresh soup, and put the fish head and backbone together to boil for more than 15 minutes, add salt, cooking wine, pepper, monosodium glutamate and fish pieces and cook for 3-5 minutes until the fish is just cooked, pour in sesame oil, and serve in a bowl.

Features: red and bright color, salty, fresh and spicy, tender and refreshing. The practice of Guizhou sauerkraut fish The first thing is to choose acid, and there are two kinds of acid:

1. Tomato sour: Wash the fresh tomatoes, put them in the kimchi jar, add salt and a little water, brew for about a week, and the tomatoes can be soaked into a thick shape. (This kind of acid is only available in Guizhou, the most authentic) Second, capsicum acid:

Choose the best red peppers, ginger and garlic, chop them into a kimchi jar, add salt and a little wine and cook for about a week. This kind of pepper, also known as bad pepper, is produced in Hunan and Guizhou (sold in large supermarkets, such as Parknshop.) Note don't buy bottles, the kind of bad chili peppers are salty and not sour) The practice of sour soup fish:

First heat the oil, put the old ginger shreds, garlic slices, soybean sprouts (soybean sprouts) and stir-fry to bring out the fragrance, add the prepared acid, garlic sprouts, tomato slices, green onion knots, monosodium glutamate, a little salt, pepper noodles and add the soup at the same time (preferably the soup made of children's bones), after the sour soup bubbles up, put in the carp cut into blocks, and you can eat it after cooking. Characteristics of sour soup fish: The soup is delicious, delicious and appetizing, and has a special appetizing and stomach-nourishing effect on poor appetite caused by alcohol or excessive smoking.

, tofu fish, dragon fish, yellow spicy dice, sea bass, golden pomfret.

1. Sea bass. Sea bass is a relatively common fish, with only one main spine and basically no small spines. The meat of sea bass is relatively delicious, and there are many ways to make it.

2. Opium fish is very good in both head and body, and it is often found in the freezer, and the method is similar to that of sea bass, so it can be done very well naturally.

3. Longli fish also has only one big thorn, there are not many small spines, the meat is very delicious, suitable for daily cooking and practical, ** is also very good.

4. Mackerel with few bones, big fish and small fish can be made in different ways, whether it is fried or sliced and fried meat, the method is simple and convenient. In addition to fresh food, it can also be processed to make canned food and dried products.

5. Yellow eel (eel) Yellow eel can not only cook soup but also braised it, the meat is quite smooth, the skin is delicious, and if the craftsmanship is good, it can be difficult to play.

6. The meat of tilapia is relatively coarse, not suitable for stewed soup, more suitable for braised or grilled food, covered with spices, and it is a very good delicacy to eat.

7. Whitebait is very delicious, the smaller the better, whether it is scrambled eggs or stewed eggs, it is quite good.

8. It is also relatively common for yellow and spicy dices to have less sting, and there are many ways to make the meat tender, whether it is fried or stewed, the taste is quite good, and it is worth recommending.

9. Catfish is more common in Sichuan cuisine, and it is very refreshing to use chili peppers to make it together, and it is good to put more ingredients such as garlic cloves, and it is also good to eat them together.

10. Pomfret bream is more common on the seaside, with only one relatively large main spine, but if you don't live on the beach, it will be more expensive, so you can only buy a small one to try it.

<>1. Freshwater fish. Freshwater fish is a great choice! The slender body of grass carp also belongs to fish with more flesh and less spines.

The most important thing is that there is no strong earthy smell on the fish. So the boiled fish will taste delicious, and the black fish is also a very good choice. The fish of the black fish is called the black fish, and you can choose to use the fish of the black fish with dumplings.

Black fish has a thick flesh and few bones, making it a great ingredient for making boiled fish! 2. Marine fish. Among fish, grilled skin fish is also delicious.

Sea fish is firm and tender, and it is also one of the ingredients suitable for boiling fish, so the next time you want to boil boiled fish, you can try boiling boiled fish with these types of fish!

The first step is to wash and separate the grass carp, fish bones and fish meat, cut the bones, cut the fish into thin slices, add an appropriate amount of cooking wine, pull it raw, grab 1 egg white, salt, chicken essence and pepper and marinate evenly for 20 minutes. The second step is to prepare your favorite vegetables and wash them for later. The third step is to choose the seasoning and set it aside.

The fourth step, Pixian bean board sauce, spicy blocks, I use red ninety-nine here. Step 5: Shallots, ginger, garlic, parsley, chop and set aside. Step 6: Heat the oil from the pan, heat the oil, add the green onions, ginger and garlic to break the pot, add the bean paste and fry the red oil.

Step 7, add Sichuan pepper, star anise, cinnamon, bay leaves, stir-fry, add spicy cubes and stir-fry red oil, add water to remove the material residue. Step 8: After adding water, add an appropriate amount of salt, season the chicken, and add the washed vegetables to stew. Step 9, take it out and place it in the bottom of the plate.

Step 10, next add the fish bones, stew, add the fish slices in order, stew and take out. In the eleventh step, pour out the fish along with the soup. Step 12, sprinkle wood pepper, sesame pepper, and coriander on top, put the oil in the pot and boil, pour it over, and you can eat.

There are many ways to cook fish, and you can choose different ways to make it according to your taste. If you can't eat chili peppers, you can skip them when cooking boiled fish.

The cod is not bad, but be careful of the fish bones The red fish in the South China Sea is steamed very well, very tender and beautiful, very fresh. It won't be difficult to buy, seafood restaurants are sold, and it's not particularly expensive.

Anchovy is the best, grass carp, salmon is the worst.

Fish that tastes better than meat.

Spring is quietly approaching, and the frozen lake seems to have melted overnight, everything has recovered, and there are more fish in the morning market. There is a proverb in the Baiyangdian area: "The of the open river is more than meat". This fish is best eaten at this time.

Spring is thick and has seeds. The body of the fish resembles a crucian carp, and many diners from other places mistake the poop bun for a small crucian carp. The surface of the poop bag is smooth, so there is no need to scale it.

Just make a small hole with your fingernails on its abdomen and squeeze out the intestines, gall bladder, and fish maw together. But with this action, often those pale yellow fish roe also slipped out. This is the most regrettable thing.

I always feel that there should be a scientific name for the vertical front bag, this name is a little strange in the eyes of many outsiders, more than ten years of a professor from a university in Beijing came to the restaurant for dinner, he saw this kind of fish, I know that it is called trout. A guest from out of town heard that this fish is called a bun, no matter how delicious you describe this fish, she will not appreciate eating one. Until one day, one of the guests she invited wanted to taste the fish.

Guests praised after eating. She accepted the fish, and I told her that the fish was called a trout, but we locals called it a.

As soon as the spring arrives, the restaurant will take advantage of the on the market, and a large number of them will be stored. Naturally** is also high. Those who are transported from other places are generally fat and lively.

Slightly larger. The restaurant generally uses the pressure cooker stew method, green onion, ginger and garlic, salt and chicken powder, big ingredients, more oil, more vinegar, yellow sauce, and then pour the fish into it, and sprinkle a layer of dark soy sauce on the surface. Simmer until the valve on the pressure cooker starts beating and the aroma comes out.

Bring to a boil for five minutes. Waiting for the air valve to completely stop the spray, open the lid of the pot, and can't help but take the chopsticks and put one in the mouth, the meat is beautiful and the bones are crispy, that is, the soup has the essence of fish, the white steamed bun is soaked in the soup, and the taste is good.

Pick up the from the pot one by one, neatly stack them on the plate, not to mention the taste, just looking at this shape, it penetrates the delicate mind of being a fish man. As soon as the guests came and ate a plate, they had the desire to pack another portion.