What kind of fish is dragon fish? Is there a thorn? How do you cook it?

What kind of fish is dragon fish? I believe many people will feel strange to it. It is commonly known as plankfish, mackerel, and rice. It is a kind of warm coastal large bottom fish with delicious taste and high meat yield. At present, the price of live fish is very high, so does the dragon fish have spines? How do you make it delicious?

Does the dragon fish have thorns?

Longli fish has few spines, almost no thorns, only the middle spine, less thorns, more meat, and almost no smell of fish. According to nutrition experts, as a high-quality marine fish, its fat contains unsaturated fatty acids, which has the effect of anti-atherosclerosis and is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases and memory enhancement.

At the same time, according to nutritional determination, the omega-3 fatty acids in longli fish can inhibit free radicals in the eyes, prevent the formation of new blood vessels, and reduce the occurrence of lens inflammation, which is why it is also known as "eye protection fish". So it is especially suitable for office workers who face computers all day as health care products.

Second, how to make the dragon fish delicious?

(1) fried dragon fish

Practice:

1. Wash 1000 grams of fresh longli fish.

2. Add 50 grams of shredded ginger, 30 grams of garlic rice, 50 grams of chives, 20 grams of yellow rice wine, 20 grams of sugar, 2 tablespoons of light soy sauce, 5 grams of salt for 2 hours.

3. Heat the pot, add a spoonful of oil, put in the fish covered with the pot at a time, do not overlap, fry over medium heat for 5 minutes.

Turn it over and fry it for another 3-4 minutes.

5. After all the fish are fried, sprinkle with sweet vinegar, shredded ginger and soaked chili according to your taste.

6. The meat is very delicate and delicious.

(2) stuffed dumplings with Longli Fish Meat

Ingredients: about one jin of noodles, one jin of dragon fish, three taels of leek, two tablespoons of cooking wine, one tablespoon of seafood soy sauce, a little salt, two tablespoons of corn oil.

Practice:

1. Make peace with the noodles and roll into dumpling skins.

2. Chop the longli fish into mashed meat, add cooking wine, soy sauce, salt and corn oil, stir well, mince the leek and then put in.

3. Wrap it up and boil for 10 minutes.

(3) Longli fish roll

Materials: Longli fish fillet, Guangdong sausage, carrots, towel gourd, green onions

Seasoning: spicy brine, oyster sauce, sugar, sesame oil

Practice:

1) the longli fish meat is cut into long thin slices and marinated with lees for more than 15 minutes.

2) Guangdong sausage, carrots, towel gourd and green onions are cut into thin strips / sections.

3) blanch carrots in boiling water and set aside.

4) use fish fillets to roll Guangdong sausages, carrots, towel gourd and green onions into fish rolls.

5) cover the baking pan with tin foil and sesame oil. Place the fish rolls on the baking pan (the interface of the fish rolls is facing down to keep them from being loosened), sprinkle a few drops of sesame oil on each roll, and then bake the fish in a small oven until the fish is raw.

6) put the fish roll on a plate, pour the juice from the baking pan into a small cooking pan, add some chicken soup, season with oyster sauce and sugar to make a sauce and pour it on the fish roll.

Fourth, how to choose dragon fish?

The scale is intact and not easy to fall off, the meat is solid, elastic, the eyeball is full and protruding, the cornea is transparent, the fish Gill is bright red, and the cheek is clear. When choosing dragon fish fillet, choose one with full and solid meat.