What kind of fish is a knapsack?

Open-backed fish refers to the fish whose back is cut open and the meat and bones can be separated. It is not a species of fish. This kind of fish is usually used in cooking and can help taste. Then how does the knapsack fish cook? Why open your back?

How do you cook knapsack fish?

Materials: fish, onion, ginger, garlic, red pepper, steamed fish soy sauce, soy sauce, cooking wine, monosodium glutamate, edible salt, oil

Step: 1. Wash fish, spring onions, ginger, garlic, red pepper and other materials and set aside.

two。 Cut the ginger into 5-6 slices and shred the rest of the material. Cut the fish from the joint of the fish meat and bones on both sides, cut back with a knife and cut down to the fish tail.

3. Remove the internal organs of the fish, wash them, and spread salt and monosodium glutamate evenly on the fish.

4. Spread sliced ginger on a plate, put on the processed open-backed fish, sprinkle with ginger, garlic and chili, pour in steamed fish soy sauce, soy sauce and cooking wine, then steam in a steamer with boiling water

5. Steam the fish and sprinkle with hot oil.

Why do fish have to open their backs?

1. The use of open-backed fish in the cooking process can be cooked and tasted more quickly, and the fish can be evenly stressed.

two。 Using seasoned knapsack fish can save time and costs more than using fresh live fish, and even home knapsack fish can reduce the process of handling live fish. Because the open-backed fish has gone through a series of tedious processes, such as bloodletting, descaling, gills, viscera, cleaning, pickling and so on, which is suitable for steaming, grilling fish, braising, cooking soup, casserole and other cooking methods.

The cooking time and procedure of open-backed fish will be shorter than untreated fish. Friends who like to eat fish might as well give it a try.