What is Guizhou fish (clamp fish)? How much is the Guizhou fish per jin? How do you cook it?

Apart from pork, we usually eat the most meat from chicken, duck and fish. Well, let's not talk about chicken and duck today. Today, we will mainly talk about the practice and eating of fish. In fact, the nutritional value of fish is very high, but the fish we usually eat is also very limited, so what is Guizhou fish? How much is the Guizhou fish per jin? How do you cook it?

What is Guizhou fish?

Guizhou fish, that is, Zhou's Guizhou fish dragon is a small and medium-sized ichthyosaur with a body length of 2 to 3 meters. Compared with other ichthyosaurs, this ichthyosaur has a shorter snout, accounting for only 55% of the head. The eye sockets are round, accounting for 40% of the head. The cheeks are extremely narrow. The teeth are cone-shaped and the surface is not longitudinally decorated. The back spine bends upward and the middle and back of the tail bends significantly downward. The forelimbs are slender in the shape of paddles and the hind legs are thick and short.

Guizhou fish is very similar to catfish, the difference is that you see the number of beards, the shape of the tail and dorsal fin, and whether there are small fins behind the dorsal fin. These can preliminarily determine whether they are the same kind of fish or whether they are very close in classification.

How much is the Guizhou fish per jin?

The price of Guizhou fish varies from region to region.

The Guizhou fish in Chengdu vegetable market is 10-15 yuan per jin, which is the main fish species in the vegetable market here.

On this side of Heyuan in Guangdong, it's about 80 yuan per jin.

How do you cook Guizhou fish?

Steamed Guizhou fish

Materials

500 grams of Guizhou fish, 3 tablespoons of steamed fish soy sauce, 3 tablespoons of cooking oil, 3 grams of salt, 2 tablespoons of cooking wine, 20 grams of shredded ginger, 10 grams of shredded onions and 10 grams of shredded pepper.

Practice

1. After the Guizhou fish is cleaned, draw a flower knife on the fish body.

2. Then smear the fish with salt and cooking wine and marinate for 15 minutes.

3. Put the fish on a plate and add shredded onions and shredded ginger.

4. After steaming the pan, steam the fish plate over high heat for 8 minutes and steam for 2 minutes.

5. After the fish is steamed, take out the fish and pour out the excess soup and shredded ginger and shredded onions.

6. Re-add shredded green onions and shredded peppers and pour in steamed fish soy sauce.

7. Put the oil in the wok and burn the oil until it is smoky and pour into the fish noodles.

Braised fish in brown sauce

Materials

A little fish, wine, spring onions, garlic, chili lard and seasoning.

Practice

1. After killing fish, apply salt, seasoning, deep-fry powder and soak for about half to an hour.

2. Put oil in hot pot, heat fish in oil, fry fish alternately over slow or medium heat, until fish is golden brown, set aside on plate.

3, hot pot oil, saute green onions, garlic or chopped garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.) to form a juice. Put the fish in and simmer for more than ten minutes. Usually, the longer the stew, the more flavors of various condiments enter, but you can't keep stewing indefinitely. It's all right.

4. after the fish is cooked, put raw onions, coriander and other favorite decorations, that is, to achieve the purpose of aggravating the fragrance, but also to achieve the purpose of decoration.

Third, grilled Guizhou fish

Materials

1 handful of celery, 2 tablespoons of Pixian bean paste, 1 tablespoon of cooking wine, right amount of salt, a little pepper, 1 handful of cumin, a little coriander, a little ear root, a little spring onions, a little spicy millet, about two jin of Guizhou fish, about one jin of rice cake, a packet of instant noodles

The steps of roasting Guizhou fish

1. Wash the Guizhou fish, cut a few knives on the fish, put in a little salt, wine and pepper and marinate for two hours.

two。 All ingredients are chopped (chopped ear root, celery, parsley, spring onion, ginger, millet and spicy bean paste)

3. Heat the pan and pour the oil into Pixian Douban, stir-fry the red oil and cook for a minute or two. Pour in the chopped excipients (coriander, spring onion, ginger, millet and spicy celery) and stir for a few minutes, add oil consumption, extract salt, add a little water and cook for a few minutes. Turn off the heat when the soup is half done.

4. The fish should be baked in the oven for 15 minutes. The fire power of the oven is about 200.

5. Put the fried ingredients on the fish, bake for about 40 minutes, add boiled rice cake instant noodles and bake them in the oven for 5 minutes. There are homemade hand-made fish balls next to them.