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What are the unique cooking methods of black fin fish?

1. Steamed black fin fish: this is a simple and delicious home-cooked dish. Wash the black-winged fish, remove the internal organs and scales, and then cut a few knives on the fish to make it easy to taste. Put the fish on a plate, sprinkle with shredded spring onions and ginger, sprinkle with light soy sauce, cooking wine and a little sugar, finally into a steamer, steam over high heat for about 10-15 minutes.

2. Steamed black-winged fish: this is a very common cooking method that can maximize the original taste of black-finned fish. First of all, wash the black fin fish, remove the internal organs and scales, and then cut a few knives on the fish body, so that it can taste better.

3. Today's black fin fish have just been caught by fishermen. The freshness is needless to say, steamed, the size is too small, the braised method is a pity for the white, tender and meticulous meat. Simply make this boiled Boiled Fish with Pickled Cabbage and Chili, which is so delicious that you can drink all the soup.

4. How to make black fish with sauerkraut? Slice the black fish fillet, add salt monosodium glutamate and pepper, stir well and add sweet potato powder. Start to add sauerkraut, fish and watercress sauce to soak the oyster sauce salt.

5. The anal fin is extended backward, symmetrical up and down, like an open sail. Black sea bream is a common high-grade edible fish in fish markets all over the world. it tastes delicious and is mainly cooked in braised or roasted salt. if it is fresh fish, it can also be made into sashimi. Cooking soup can also make the taste of black fin fish fully integrated into the soup, which is the best soup.

Do black-winged fish have many spines?

1. Black-finned fish: the meat of the black-finned fish is a little stronger, but still maintains a certain degree of tenderness. Compared with yellowfin, it may be slightly spiny, but it does not affect the overall eating experience. Taste: yellow fin fish: yellowfin fish taste delicious, there is a unique touch of sweetness, which is one of the reasons why many people like it.

2. There are many fish with few fish bones in the market, such as yellow spicy Ding, Mandarin Fish, mung bean fish, wheat ear fish, black fish and so on. Yellow spicy Ding, also known as Pelteobagrus fulvidraco, is not only very delicate meat, but also no thorns all over the body, and is rich in iron, protein, folic acid, vitamin B, vitamin B12 and other nutrients.

3. The black fish does not have many spines, so it belongs to a kind of freshwater fish with few spines. Many other common freshwater fish have more spines, such as grass carp, carp, crucian carp and so on. Black fish are different. Their main thorns are the big thorns in the center of the body, that is, the big spines that connect their spines.

4. The black fish has few fish bones. It has only two rows of large spines connected to the vertebrae, which are easy to remove and convenient to eat. It is suitable for children and the elderly.

5. There are only a few big thorns in the black fish, and there are not as many small spines as grass carp. The black fish itself is a kind of fish with black skin and a silvery white appearance on both sides of the body, while its meat is very fat.

What are the common cooking skills of black fin fish?

Beer black fin fish: this is a full-bodied cooking method. First of all, wash the black fin fish, remove the internal organs and scales, and then cut a few knives on the fish. Then, fry the fish in a hot oil pan until golden on both sides, remove and set aside.

Add the fish and stir until yellowish on both sides, then add the right amount of water, cooking wine, salt, sugar and chili powder, bring to a boil and simmer for 10-15 minutes. When the fish is well cooked and the soup is thick, sprinkle with chopped onions and leave the pot. Black fin fish tofu soup: this is a nutritious soup.

Fried fin fish: this is a very good way to cook. First of all, clean the fin fish, remove the internal organs and scales, and then cut a few knives on the fish to facilitate the taste.

Seasoning white-winged fish (moderate amount) seasoning ginger (moderate amount), egg (moderate amount), garlic (moderate amount), Douchi (moderate amount) cooking utensils are not as big as my chopping board. Deal with the fish first ~ cut the meat off the fish first. Three and then slice the fish like boiled live fish. Stick the texture bevel knife ~ ~ cut it as big as possible.

Cooking: in cooking wing fish, you can add some ginger, green onions, garlic and other seasonings, these seasonings have a good deodorization effect. In the cooking process, try to let the fin fish in full contact with these seasonings, in order to better remove the fishy smell.

The anal fins extend backward, symmetrical up and down, like an open sail. Black sea bream is a common high-grade edible fish in fish markets all over the world. it tastes delicious and is mainly cooked in braised or roasted salt. if it is fresh fish, it can also be made into sashimi. Cooking soup can also make the taste of black fin fish fully integrated into the soup, which is the best soup.

Steamed extra-large Black Fin Fish fillet with Douchi

A fresh black fish, step 2, kill the fish, remove scales, step 3, cut the fish from the middle sides, step 4, shred spring onions, ginger and red pepper, step 5, steam the fish into the steamer for 10 minutes, serve out, heat the oil in another pot, step 6, put on the shredded spring onion, ginger and red pepper, sprinkle with steamed fish and Douchi evenly

Prepare a clean plate to arrange the fish neatly and sprinkle the fish with spring onions, ginger and garlic slices. After the water in the steamer is boiled, steam the fish over high heat for 25 minutes, turn off the heat and stuffy for a while.

Materials: 1 belt fish, 1 radish, right amount of oil, right amount of salt, right amount of cooking wine, right amount of fresh soy sauce, right amount of steamed fish and soy sauce, right amount of white sugar, right amount of black pepper, right amount of dry starch, right amount of ginger, right amount of beer. Practice: 1. Wash the fish, cut into sections, add salt and cooking wine, marinate with minced ginger for half an hour, cut the radish into a semicircle and cut the ginger into powder.

Step: cut off the tail of the fish first, then slice the fish and change the knife on both sides to prevent the fish from being rolled up during frying. The tail is also changed on both sides, the tail is cut off directly, and the bones inside are still there. Black Douchi 50g, onion, garlic, ginger, cut and set aside.

How do you make black fish with sauerkraut?

1, good materials to cook dishes, fish to be fresh, it is best to choose grass carp, black fish, catfish, this kind of meat thick thorns less. Sauerkraut should also be bought well, otherwise it will have a strange smell. Scald good sauerkraut to remove the astringency of pickled vegetables. It'll be more crisp.

2. Wash the fish bought separately. The material in the seasoning bag. Put onions, ginger and garlic in the oil pan. After stir-frying, add sauerkraut and stir-fry for a few minutes to make sauerkraut taste. Pour in the fish bones and stir for a few more minutes. Add water and bring to the boil, then simmer for 15 minutes.

3. Sliced sauerkraut with water and set aside. Cut the chili rings and pepper together. Fish head bone, fish skin ready, ginger sliced. Stir-fry spring onions, ginger and garlic in oil in 10 pots, stir-fry in fish head, fish tail, fish bone, fish skin and so on for one minute Add sauerkraut and stir-fry for another minute. Exchange enough boiled water. Bring to a boil over high heat and cook over medium heat for 20 minutes until fish soup is white. Add salt.