How to kill the baby fish?

The edible value of baby fish is very high, the meat is white and tender, the meat taste is delicious but not greasy, it is rich in nutritional value, and it has many special uses, such as prolonging life, enhancing human immune function, preventing cancer and health, and so on. it is called "live ginseng" in the water, but killing baby fish is a thorny problem. Let's take a look at how to kill baby fish.

Can baby fish be killed?

It is against the law to kill wild baby fish, but it is not against the law to kill the second generation of baby fish. Baby fish is the largest and most precious amphibian in the world. it is not only the national second-class protection of amphibious wild animals, but also the key development of agricultural industrialization and characteristic agriculture and wild animal gene protection species. China stipulates that only the second generation of baby fish can be eaten and traded, and illegal capture, hunting, sale and consumption of wild giant salamander will be punished by law.

How to kill the baby fish?

1. Hot kill: prepare a suitable steel bucket according to the size of the baby fish, first prepare half a bucket of 90 degrees water, prepare the lid, and then abruptly place the doll fish in the bucket and close the lid immediately. After about 15 minutes, the doll fish stopped tossing, wrapped its head in a towel, scraped the epidermis mucus until the surface was clean and free of rice granules, and then cut it from its belly to remove its internal organs.

2. Hammering: hammering generally aims at the smaller dollfish, first hammering the head of the dollfish with a knife on the back, cutting and bleeding from the neck of the fish (don't cut it off), then soaking and scalding with 90 ℃ hot water, then scraping the epidermis mucus, and then cutting open from the belly, removing the internal organs and setting aside.

How do you eat baby fish?

1. Dendrobium candidum stewed doll fish soup

[materials] one-inch Dendrobium candidum, doll fish fillet, old chicken, lean meat, Cistanche, ginger.

Cut the old chicken and lean meat into pieces, drain the water in hot water, pick it up and put it in a stew cup, cut Dendrobium candidum into small pieces, put it in the stew cup, add Cistanche slices and ginger slices, pour in appropriate amount of mountain spring water, simmer for 3 hours, marinate the baby fish fillets with a little cornflour and salt, then put them in hot soup, continue to simmer for 10 minutes, season with salt and serve.

2. Fried doll fish balls with Dutch bean paste

[materials] Dutch beans, doll fish balls, carrot flowers, soup, cornflour, salt, sugar, cooking wine, ginger, spring onions.

[practice] mix the baby fish with cornflour, sugar and salt, put them in medium-temperature hot oil and oil for 30 seconds, remove and control the dry oil, remove the Dutch beans, stir-fry the ginger and green onions, then add the doll fish balls and pour in a little soup, add the Dutch beans and carrot flowers and stir well, pour in the cooking wine, mix well, thicken with cornflour water and serve as a plate.

3. Steamed baby fish with lotus leaves

[materials] Doll fish fillet, shredded tangerine peel, shredded ginger, shredded red dates, chopped onions, cornflour, salt.

[practice] mix well with cornflour and salt in the doll fish fillet, then add shredded tangerine peel, shredded ginger and shredded red jujube. Wipe the lotus leaves with clean water, put them in a steamer, trim off the excess parts, apply a little oil to the lotus leaves, spread the seasoned baby fish in a steamer with ingredients, cover and steam over high heat for 2 minutes.

4. Baby fish raw porridge

[materials] Baby fish, rice, scallions, cornflour, salt, shredded red dates, shredded green onions.

[practice] put the rice and braised rice into a hot pot, add enough water, boil over high heat for 10 minutes, then cook over medium heat. Pick up and tear into shreds and make porridge. Mix the doll fish with cornflour, oil and salt, boil in hot congee for 3 minutes, add shredded red dates and salt, sprinkle with shredded green onions and serve.