stewed fish head with sauce in casserole
Ingredient: fish head (preferably bighead carp head) 1.5kg. Ingredients: 2 taels of fat and lean pork, 1 tael of searice, a little onion, ginger and garlic. Seasoning: lard 2 taels, vegetable oil 2 taels, salt, soy sauce, monosodium glutamate, cooking wine a little. Pepper can be made according to your own taste. Cooking method: wash the fish head to the gills, scald it with boiling water, remove the black skin, add a little salt and cooking wine, and drown for 10 minutes. Chopped onion, ginger and garlic. Heat the fried spoon with vegetarian oil and deep-fry the fish head until golden brown. Then stir-fry the pork in a wok, add spring onions, ginger, garlic, cooking wine, salt, sea rice and water (or boiled bone soup) to the boil, remove the blood, and then put it in a casserole with the fish head, the soup must not pass the fish head, snuggle up with low heat for half an hour.
This dish is characterized by rich nutrition and boiling hot food.
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Introduction to the culture methods of bamboo shoot shell fish in Thailand
The market price of bamboo shoot shell fish is high, the development prospect is good, many people want to raise, but do not know how to raise, the author specially writes this article for the reference of breeders, various culture methods are suitable for farmers in different regions and environmental conditions. 1. The pond area of Thai bamboo shoot shell fish cultured in the pond is 3 mu, usually no more than 8 mu, the water depth is 1.5 meters, less silt and good water source. There are 3000-3500 seedlings per mu. It is appropriate to cultivate Thai bamboo shoot shell fish for the first time. Clear the pond and disinfect the fish before releasing the seedlings.
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There are skills in choosing and purchasing koi.
First, how to choose koi. The choice of koi can follow certain criteria. Since ancient times, the evaluation standard for koi has always been a system of 50 points in posture, 30 points in color and 20 points in pattern. The recent development is a 3-2-2-1-1 system with 30 points in posture, 20 points in color, 20 points in pattern, 10 points in quality, 10 points in taste and 10 points in style. Among them, posture includes swimming posture and figure, genetic factors are dominant, while beautiful colors and patterns account for 70% of their own quality.
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