Siniperca chuatsi is a carnivorous fish. Generally speaking, all carnivorous fish are delicious. As a result, this swimmer is also among the "Four Famous Freshwater Fish" in China. Although the mandarin fish runs in the poem. In fact, China mandarin fish prefer slow flow. It is said that the famous wild mandarin fish in the Yangtze River especially likes to live in the rocky place in the middle of the river, preying on small fish and shrimp, moving quickly and having fresh food. No wonder fierce soldiers raise tender meat with few thorns.
You need to pay special attention to cleaning mandarin fish. Both dorsal fin spines and ventral fin spines of mandarin fish are poisonous. If you accidentally stab them, the wound will swell violently in an instant, making you grin. But at present, it is worthwhile to take some risks. Speaking of the practice of mandarin fish, many people remember it as a famous "squirrel mandarin fish" for a long time. This famous Suzhou dish is said to have benefited from the disturbance of Emperor Qianlong to the Song Crane Tower. An unannounced visit to Ganlongbu was looked down upon by the bartender. Thanks to the owner's conscience, Gan Long ate happily. As a result, this kind of squirrel mandarin fish has a high head, wings and tail, bright red color, tender and crisp, tender and slightly sweet, and is famous in China.
In addition, I have to mention the "Tunxi Stinky Mandarin Fish" which is famous for its stink. This mandarin fish dish, also known as "smelly fresh", is the first sign of Anhui cuisine. Pack fresh mandarin fish.
Put it in a wooden bucket, with a layer of fish and a layer of big salt, and finally add a slate weight to hold it in the shade. When the fish's eyes turn red, time completes its magical transformation. Smells bad and tastes good. In a strong smelly smell, gently poke the fish with chopsticks Pieces of glittering and translucent white fish are provocative, and pieces of fish shaped like garlic cloves are caught in the middle. The meat is mellow, the meat is clear, and all kinds of delicious food linger between the teeth. Extremely drunk.
Except sweet and sour Sweet and Sour Mandarin Fish and stinky and charming Tunxi Stinky Fish, the daily steaming practice is actually the most authentic. Because for fish with delicious meat, steaming is undoubtedly the best cooking method to preserve its delicacy. Wash and pickle mandarin fish, and put ginger slices and onion knots on the belly of the fish, which will be delicious in water vapor. After being baptized by ginger and onion, the fish will be stripped of its fishy smell, and then seasoned with a little soy sauce under the embellishment of shredded onion and shredded red pepper. Finally, after being drenched with hot oil, you will put on a gorgeous coat. The fish is as complete as before, but the meat is as delicious as jelly. Open the shredded red and green onion and red pepper, pick up a piece of white fish and dip it in soy sauce. The entrance is delicious, and the fish itself is delicious and well preserved. It seems to be an understatement, but it is just right. If you increase one point, you will be strong, and if you decrease one point, you will be weak. No wonder food writer Shen Hongfei said, "Steaming is undoubtedly the highest courtesy for a fish ..."
Peach blossoms are in full bloom in late spring and early summer. Why not steam a fat mandarin fish, bring wine to the wind, and turn our restless youth.