How to eat slippery head fish, what kind of fish is slippery head fish

The slippery fish is an eel, and the yellow eel also becomes a loach.

Slippery fish, i.e., eel, commonly known as yellow eel. Eels belong to the order Gillfish, the family Gillfish, and the genus Eel. Also known as yellow eel, eel, eel, snake fish, long fish.

The body is slender and serpentine-shaped, the body is rounded anteriorly and flattened laterally, and the tail tip is thin. Yellow eel is a tropical and warm temperate fish, benthic fish, highly adaptable, can survive in rivers, lakes, ditches and rice fields.

The eel is distributed in southeastern Asia, and it is found in all waters of China except for the western plateau. It reaches western Korea, southern Japan, the Philippines, and Java.

and Myanmar. Yellow eel. Also known as yellow eel, eel, eel, snake fish, long fish. It has no scales, and in shallow water, it can straighten the front half of the body, breathe through the mouth to the surface of the water, and store air in the mouth and throat, so the larynx appears swollen.

Widely distributed in southeastern Asia, the common freshwater edible fish, except for the northwest plateau, everywhere is produced, inhabiting ponds, small rivers, rice fields, etc. Often lurking in mud holes or crevices of rocks. Foraging at night.

The reproductive situation is more special, when she is young, she is a female, and after reproduction once, she transforms into a male, and this phenomenon of female and male transformation is called sexual reversal.

Fish slip method.

Ingredients: 500 grams of fish, 40 grams of water, 3 egg whites, 50 grams of wet starch, seasoning: 4 grams of refined salt, 25 grams of green onion and ginger juice, 50 grams of monosodium glutamate, cooked lard.

Steps: 1. Take 500 grams of fish meat, chop it into fish puree, add 40 grams of water, 4 grams of refined salt, 25 grams of green onion and ginger juice, and stir well in one direction;

2. When stirring until it is sticky, try to squeeze a fish ball by hand, put it in cold water, if it can float, then add 3 egg whites whipped into foam, 50 grams of wet starch, 50 grams of monosodium glutamate, and 50 grams of cooked lard and stir well in one direction, that is, into fish ball material;

3. Then, squeeze the ingredients into 3 cm diameter fish balls by hand and put them in a pot of cold water, boil on the heat (keep slightly open for 3 minutes) to skim off the foam, and remove the fish balls with a colander.

Wash the mackerel and cut it in the middle, and remove the meat with a knife without the skin.

Chop the fish meat removed, pour in cooking wine, white pepper and salt and mix well (according to personal preference, the minced meat can be fine or coarse).

Pour in a bowl of soaked green onion and ginger water, stir in one direction while adding water, then add pepper water, continue to stir while adding until strong, pour in starch and mix well.

Add the chopped leeks and mix well.

Add water to a boil in a pot, squeeze out the fish balls by hand and put them into the pot, and cook.

A homely practice of fish slippery. The first thing to do is to choose the kind of fish that is fresh, preferably black fish or fish with few spines.

Remove the bones of the fish, then chop the fish thoroughly, chop the ginger, chop the green onion and the fish together. Because the fish is sticky, the more you chop it, the stickier it becomes.

Add a little white pepper to the minced fish. Don't put soy sauce and salt in Jinzhong, as it will lose the umami of the fish.

Add water, salt, appropriate vegetables to a pot with green onion and ginger, then knead the fish into a small fish ball, throw it into the pot and cook it and eat it, such fish is very tender and delicious.