I don t like stingy fish, is it better to make sauerkraut fish or black fish?

Which is better, dragon fish or black fish.

It depends on personal taste.

Longli fish is a high-quality marine fish, with delicious taste, fresh and tender taste, and the fish meat is not old after being cooked for a long time, and there is no fishy smell; Blackfish are snakeheads.

The common name of the native fish species, the black fish has a unique flavor, fewer fish bones, more fish meat, and its protein content is more than that of chicken and beef; The specific selection is still subject to personal taste.

Dragonfish. 2 Difference Between Blackfish and Dragonfish.

Blackfish and dragonfish are two varieties of fish.

The blackfish is a freshwater fish, and the dragonfish is a saltwater fish, with different living ranges, and are two completely different fish; From **, the market price of black fish is in the range of 20 yuan a catty, and the market price of Longli fish is about 800 yuan a catty.

Dragonfish. 3 Dragonfish and blackfish for sauerkraut fish.

Both dragon fish and black fish can be used as sauerkraut fish.

Both dragon fish and black fish are rich in protein and amino acids.

Vitamins, minerals, carbohydrates.

Fat and other nutrients have a tonic effect on the body after eating, and they are all less thorny foods, and you can eat them normally after removing the main thorns before eating.

Dragonfish. 4 dragon fish sauerkraut fish.

Ingredients: dragon fish, egg whites, salt, sauerkraut, red pepper.

Onions, ginger, garlic, and other condiments.

Method: 1. Slaughter and clean the dragon fish.

2. Then cut the dragon fish into thick slices;

3. Mix well with egg whites and salt;

4. Wash and cut the pickled cabbage;

5. Wash and chop the red peppers;

6. Cut the green onion into chopped green onions, slice the ginger, and pat the garlic cloves loose;

7. Heat oil in the pot, add peppercorns, ginger slices, and garlic cloves to fry the fragrance, pour in the pickled green sauerkraut and stir-fry to bring out the flavor, add the broth to boil, and add cooking wine.

Salt, pepper.

Boil; 8. After boiling the soup in the pot to bring out the flavor, shake the fish slices into the pot one by one;

9. Heat another clean wok, pour in oil, stir-fry the pickled pepper to bring out the flavor, pour it into the pot where the sauerkraut fish is boiled, and add monosodium glutamate after cooking the fish fillets.

Sprinkle with chopped green onions.

Blackfish is the first choice for making sauerkraut fish, because it has basically no spines in other places except for the big spine in the middle, the meat is more and tender, and the blackfish is born with a sticky thing that can protect the meat from breaking. Therefore, the sauerkraut fish made with black fish has a delicate flesh and tastes slippery and sour.

If you don't like fish with spines, of course you should choose black fish, because this kind of fish is not eaten many times and is safe to eat, and it tastes delicious.

Well, I think grass carp is used more often in restaurants because it has fewer spines, thick meat, and a brighter taste.

Of course, the dragon fish is more delicious, the dragon fish is not spiny and the meat is tender, and it is indeed better than the black fish in taste, but there are still many people who prefer to eat black fish.

Which is better, dragon fish or black fish.

The dragon fish is more delicious, and the dragon fish has no bones and is tender.

1. Cut the fish strips into oblique slices and marinate them with sauerkraut fish;

2. Put oil in the pot and stir-fry the washed and chopped green onion and ginger sauerkraut fish until fragrant, add boiling water and sauerkraut fish sauce and cook for 10 minutes;

3. After boiling for 10 minutes, put in the marinated fish fillet, and then add the chicken essence to the pot after boiling again.

Is a dragon fish a cod.

Dragonfish is not cod.

The two look completely different, one is red and white, and the other is pure and one color, which is completely different fish.

From the appearance of the dragon fish, it seems to be a kind of sole, and it is like a big tongue, so it is called a pedal fish or a bull tongue.

It is living in China's offshore sea area, is a kind of marine fish living in the bottom of the offshore sea, the meat is tender, and there are almost no spines, only the middle of the backbone in the processing process, people in the cooking process of the fish scales are not easy to dispose of the fish skin directly after the fish meat is retained, fried or braised are very appetizing dishes.

Benefits of eating dragon fish.

1. Enhance memory.

The unsaturated fatty acids in dragon fish fat can also effectively enhance the human body and memory and immunity.

2. Protect eyesight.

Nowadays, people are more and more myopic. Although it is inseparable from people's fast-paced lifestyle and excessive use of eyes, it is stupid, and eating more dragon fish can effectively protect your eyesight.

3. Prevention and treatment of cardiovascular and cerebrovascular diseases.

The same cardiovascular and cerebrovascular diseases are also threatening people's health, and the basic operation of the human body depends on blood vessels, and cardiovascular and cerebrovascular diseases are the top priority. Eating more dragon fish can effectively alleviate heart-brain land synovial disease.

4. Anti-arteriosclerosis.

For some older people, arteriosclerosis is a very scary vascular disease. Our body's arteries are soft and elastic because they are responsible for transporting blood. Nowadays, more deaths of old age are related to arteriosclerosis, and the fat of dragon fish contains unsaturated fatty acids, which has the effect of anti-arteriosclerosis.

Preparation of lemon dragon fish.

Ingredients: 1 strip of fish fillet, salt, pepper, rosemary, lemon juice, breadcrumbs, olive oil, broccoli.

Method: 1. Sprinkle an appropriate amount of salt, pepper and rosemary (crushed) on the fish fillet in Longli, and marinate for 10 minutes;

2. Wrap the breadcrumbs and fry in a pan until golden brown on both sides;

3. Take out the broccoli under the fish fillet and sprinkle a small amount of salt and stir-fry;

4. Sprinkle an appropriate amount of lemon juice on the fish fillet after serving.

Tip: Be sure to sprinkle salt in moderation, don't marinate it too salty, otherwise it will cover the fragrance of the fish. Fry over medium-low heat, lest it be fried.