Is bighead fish good and what kind of fish is bighead fish?

Braised fish fillet】 Ingredients

Half bighead carp, corn starch, black pepper, salt, sugar, light soy sauce, ginger, cooking oil, garlic, cooking wine, white vinegar, green onion, water starch.

Method] 1Divide the bighead carp in half in the middle, remove the internal organs, clean off the black membrane in the fish belly, cut it into small pieces with a kitchen knife, and then clean it with water. Take a large bowl, add the fish pieces, an appropriate amount of corn starch, black pepper, an appropriate amount of cooking wine, a small rub of salt, stir well, and marinate for 30 minutes.

2.Wash the ginger with water, cut it into ginger slices, remove the skin of the garlic, cut it into small pieces, and put it on a plate for later use.

3.Put an appropriate amount of salt and oil in the wok, heat it to 5 hot, use chopsticks to fry the marinated fish pieces one by one until golden brown on both sides, remove the oil, and put it on a plate for later use.

4.Adjust the sauce, put an appropriate amount of water in the wok, add 1 tablespoon of sugar, boil out the sugar, add the fried fish pieces, stir-fry for color, add an appropriate amount of water, a few slices of ginger, a few pieces of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of white vinegar, an appropriate amount of salt, and turn to low heat after the water is boiled to cook.

5.After 10 minutes, pour in the water starch, turn to high heat to reduce the juice, and finally put in the cleaned green onion segments, stir-fry evenly and put on a plate. A dish of braised fish with aroma and tender soup is complete.

Cooking Tips –

1.When handling fish, be sure to remove the black membrane in the fish's stomach, one is that it is very dirty, and the other is that the black membrane is not removed, there will be a fishy smell.

2.The fish pieces are wrapped in cornstarch for a better taste and tenderness.

3.Before frying the fish, be sure to dry the moisture on the surface of the fish with kitchen paper to avoid splashing oil.

4.In the middle of roasting the fish, the soup is poured over the surface of the fish that is not covered by the soup from time to time to make it more flavorful.

Well, it depends on how you do it, do you usually like to eat light or heavy?

Big-headed fish: Big-headed fish is a fish that has a good effect on tonifying the brain. As the saying goes, the head of the big-headed fish is rich in nutritional value, and it also has lecithin, which is needed for the development of human brain cells, which is in line with the amino acids absorbed by the human brain, and contains special proteins, which are helpful for children's intellectual development.

Bighead fish have fatty flesh, garlic cloves, few spines, and are very tender. We generally like to eat it stewed with tofu. Ideal for small babies.

Ingredients: 1 bighead fish, 400 grams of tofu.

Excipients: 15 grams of green onion, 10 grams of ginger, 10 ml of vinegar, 5 ml of liquor, 5 ml of soy sauce, 10 ml of Maggi fresh, appropriate amount of water, appropriate amount of salt, 30 ml of peanut oil, 1 gram of star anise.

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1. Remove the scales and internal organs of the big-headed fish.

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2. Chop the fish into pieces.

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3. Cut the tofu into cubes and set aside.

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4. Heat the oil in a pan and add the fish pieces.

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5. Stir-fry until the fish pieces are broken.

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6. Add green onion and ginger and stir-fry until fragrant.

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7. Add vinegar, soy sauce and Maggi and stir-fry until fragrant.

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8. Add the remaining seasoning and tofu and stir well.

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9. Bring the lid to a boil over high heat, turn to medium heat and burn for 10 minutes, and turn off the heat.

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10. Finished product drawing.

Tips

1. Do not add MSG.

2. Add some liquor to remove the smell and improve the freshness.

Bighead fish. Delicious, it depends on how to cook it, and the cooking method determines whether the fish is delicious or not.

A fresh reservoir fish can be burned, stewed, steamed, fried, boiled, and the cooking skills are endless, making people never get tired of eating. Whether it is the boneless fish fillet with oil and salt that uses the most simple seasoning method, or the fish porridge that has to be hot and spicy to taste better, it will make you eat to your heart's content, and the aftertaste is endless.

How to make "one fish and multiple foods" more brilliant, the test is the master's skills, if it is not for a deep understanding of ingredients and years of cooking experience, I am afraid it will not be possible. Choose big-headed fish to make "one fish and five foods" that can make you eat "whoosh": boneless fish with oil and salt, braised bone belly with garlic and cold melon, fish intestine omelette, steamed fish head from the countryside and fish porridge, which are very attractive to you.

Just the boneless fish with oil and salt, you can see the chef's real skills.

The boneless fish test is the chef's knife work, the 13-pound reservoir fish has a starting rate of three or four percent, and the excellent master can play four percent, and the difference between one percent is kung fu. After the fatty fish belly is sliced with the skin, put it in the fish soup and burn it slightly, and the fish fillet is rolled up and scooped up, and a little peanut oil is dripped in.

A few grains of salt are seasoned, and the freshness and sweetness of the fish are instantly lifted, which shows the freshness of the fish. The braised bone belly is all about the heat of cooking and the patience of the chef. In order to avoid the ingredients from being mushy off, the master should slowly fry the bones on both sides, and then stew them with garlic and cold melon, when the smell of garlic drills into the bone belly, the cold melon has also absorbed the excess fat of the belly bones, so that the bone belly tastes very good and will not make people sick with a pool of oil, and the taste of the cold melon becomes much softer, and the taste level is more distinct.

When it comes to the most heart-warming part, the bowl of minced fish porridge is made at the end. This bowl of porridge.

There are a lot of materials, and the effort is more complicated. In order to make the porridge base boil out the smooth taste and fresh aroma, the rice and roasted bones should be boiled for 1 2 hours, and then put in the loofah and fat cabbage.

Red dates, tangerine peel.

Shredded, and finally fried minced fish. I was so embarrassed that the intoxicating sweetness in my mouth instantly filled my mouth, and I couldn't help but add another bowl after eating a bowl of porridge, until my stomach was round.

Moderate taste. Big-headed fish head fish head is often made into fish head tofu soup, double pepper fish head, chopped pepper fish head, etc., and the fish meat can be sliced into slices to make sauerkraut fish, or fried and braised red.

No matter what you can't generalize, people's tastes are different, radish and cabbage have their own preferences, and overall this is more delicious.

The big-headed fish is what we often call a male fish, and the fish head is particularly large, and it is generally used to make a chopped pepper fish head. It is a spicy taste, suitable for people in Hunan.

Bighead fish is delicious, especially delicious and delicious, and the nutritional content is relatively high.

The big-headed fish still has to be seen according to your own taste, some people like to eat it, and some people don't like it.

The bighead fish is a type of domestic fish called bighead carp, which mainly lives at the bottom of the pond.

Bighead fish mainly eat zooplankton and protozoa such as rotifers, cladopods, copepods, etc., but also some phytoplankton (such as diatoms and cyanobacteria) and artificial feed. The gill hairs of the big-headed fish are larger, mainly lobed, mainly with microorganisms in the water, and the fish and insects are leaky, and the small shrimp can also be swallowed.

After spawning, most of the individuals enter the rivers and lakes to feed and fatten, and in winter, the water level of the lakes drops, and they return to the deep waters of the rivers for wintering, and in the warm spring seasons, they go up to breed.

Drifting eggs are laid, sexual maturity is 4-5 years old, the minimum male is 3 years old, the breeding period is from April to July, and the spawning grounds are mostly undulating in the riverbed. When it rains in the river basin, the water level is steep and the flow velocity increases.

Bighead fish is silver carp.

The other names of bighead fish are fathead fish, silver carp, silver carp and pine fish, its head is larger, the flesh is fat, and it is an important economic fish in the rivers and seas. The bighead fish has a grayish-white belly and a grayish-black back, with small black spots on both sides.

The temperament of the big-headed fish is docile, the action is relatively slow, mainly in the middle and pelagic activities of the waters, with the habit of migration, and in the process of growth, the big-headed fish feeds on rotifers, copepods, floating sap liquid phytoplank, algae, etc., and will also eat microorganisms and fish and shrimp in the water when the food is insufficient.

When breeding big-headed fish, it is necessary to choose an open terrain and sufficient water source site to build a breeding pond, and bury and remove the debris and silt in the pond, and then add water and quicklime to the pond, soak it for three days to eliminate the bacteria in it, and finally rinse the pond once.

Bighead fish breeding technology and precautions

The time of breeding big-headed fish is suitable in May-June every year, in order to save the utilization rate of the environment and the utilization rate of the water body, you can adopt the mode of polyculture to feed, and during the breeding period, you need to supplement the green manure or rotting fertilizer for the big-headed fish in time, and keep the water body brownish-green.

When raising big-headed fish, it is necessary to observe the color of the water and the state of the fish every day, remove the debris and aquatic weeds in the water in time, and disinfect it regularly to keep the water clean and hygienic, so as to avoid the threat of diseases to the big-headed fish.

As the water temperature drops in autumn and winter, the bighead fish will no longer feed, so they should be fished out and placed in deeper ponds for the winter, and they should not feed for a week, and the water depth should be kept at more than 2 meters, in addition to preventing the invasion of water birds.