<h1>Today's protagonist: bring fish</h1>
Banded fish belong to the teleost fish family of the subphylum chordata subphylla vertebrates. Also known as nepotism, fat belt, oil belt, tooth belt fish and so on.
The body of the fish is flattened like a belt, silvery gray, the dorsal fin and pectoral fin are light gray, with very fine spots, the tail is black, the tip of the fish head is large, and the tail is gradually thinner, with a total length of about 1 meter.
The fish are fierce and mainly feed on hairy shrimp and squid. It is mainly distributed in the western Pacific Ocean and the Indian Ocean, and is distributed in the Yellow Sea, East China Sea, Bohai Sea and all the way to the South China Sea, and is known as China's four sea products along with the big yellow croaker, small yellow croaker and squid. In addition, the striped fish along the coast of China can be divided into two major categories, the north and the south, and the northern striped fish are larger than the southern striped fish.
November-December is the season when the striped fish are abundant. The striped fish is named because of its flattened and long belt-like body, and it is best produced in Zhoushan. The fish with less fat and thorns, delicious taste, rich in nutrients, fresh food, pickling, frozen can be.
<h1>Nutritional value of striped fish</h1>
1. The fat content of fish is higher than that of general fish, and most of them are unsaturated fatty acids, which have a long carbon chain and have the effect of reducing cholesterol;
2. The scale and silvery white grease layer of the whole body of the fish also contains an anti-cancer component 6-thioguanine, which is beneficial for the auxiliary treatment of leukemia, gastric cancer, lymphoma and so on;
3. Frequent consumption of striped fish has the effect of tonifying the five internal organs;
4. The striped fish is rich in magnesium, which has a good protective effect on the cardiovascular system, which is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Often eat with fish also has the effect of nourishing the liver and replenishing the blood, nourishing the skin and nourishing the body.
<h1>Edible efficacy of striped fish</h1>
1. It has the effect of lowering cholesterol.
2. It is beneficial for the adjuvant treatment of leukemia, stomach cancer, lymphoma, etc.
3. Frequent consumption of striped fish has the effect of tonifying the five internal organs.
4. It is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Often eat with fish also has the effect of nourishing the liver and replenishing the blood, nourishing the skin and nourishing the body.
<h1>Bring the fish to the practice</h1>
Sweet and sour striped fish
Ingredients: Chilled striped fish (medium size) 600g
Seasoning: 6g of green onion, 6g of ginger slices, 6g of garlic, 6g of soy sauce, 6g of balsamic vinegar, 12g of cooking wine, 12g of sugar, 3g of salt, 3g of chicken essence (seasoning depends on their own taste, salt should not be put more, otherwise it will be salty after adding sweet and sour sauce; do not like sweet, sugar should be put less; afraid of spicy omitted) Take the fish to dirty: If the fish is dirty, wash it with tap water, you may wish to scrub it with taomi water, so that your hands will not be stained, and you can wash the fish very clean.
Method: First of all, the fish with scissors to cut off all the spines on the back, and then clean out the internal organs from the bottom, clear and clean, remove the fish head, fish tail, cut one by one into small sections of about five centimeters, drain the water, spread the salt evenly on both sides of the fish, marinate for about 10 minutes, after marinating, use kitchen paper to dry the water on the fish, evenly stick to a thin layer of dry starch.
Pour more oil into the pot, the oil temperature is about 50% hot, put in the sticky starch with fish, put it all in (carefully splash the oil), turn the heat down, slowly fry, fry until both sides are golden brown, take the fish in the oil pan after floating, fish out the oil control, set aside.
After the pot leaves the bottom oil, after the oil is hot, put the onion, ginger, garlic, sauté to make the aroma, add 5 porcelain spoons of water, 4 porcelain spoons of vinegar, 3 porcelain spoons of sugar, 2 porcelain spoons of raw soy sauce, 1 porcelain spoon of cooking wine, stir evenly into the soup, put in the fried fish segments, turn on high heat to quickly collect the juice and stir-fry evenly, out of the pot.
Dried fried striped fish
Ingredients: 2 strips of fish
Seasoning: 2 star anise, 20 peppercorns, 10 grams of ginger, 20 grams of green onion, 5 grams of cooking wine, 5 grams of salt, 20 grams of dry starch, edible oil
method:
Gently brush off the silver membrane on the striped fish with a steel wire ball. Take the fish up and pinch the side of the shark fin with your fingers and tear it down, and the shark fin will be torn off intact, and the fish will not be damaged a little. Wash the scaled and de-finned fish, remove the debris in the abdomen, especially the black membrane must be removed, and cut the fish into lumps of about 6 cm in length.
In advance, break open the star anise and put the peppercorns in a bowl with 2 spoons of boiling water to soak, use after cooling, or directly use thirteen spices or five-spice powder. Remove the marinated striped fish and put it on a plate to dry the surface moisture slightly, then dip it with a thin layer of dry starch.
Heat the pot and then put in the cooking oil, a little more, put the fish into the pot, fry on both sides of the medium-low heat until a deep golden brown, the skin is crispy, one side is fried and the hard shell is turned over, do not always turn the noodles, otherwise it will be broken.
<h1>How to pick a belted fish</h1>
1. Fresh striped fish are silvery gray and shiny; but some striped fish have a layer of yellow substance attached to the silver and white luster. This is because the strip fish is a kind of fish with high fat, when the storage is not good, the surface fat of the fish body is accelerated by a large amount of contact with the air, and the oxidation product is to make the surface of the fish body yellow.
2, when buying with fish, try not to buy with yellow with fish, if you buy, you must eat in time, otherwise the fish will quickly rot and stink.
3, choose refrigerated fish to see the eyes, with fish eyes brighter, fish skin white and bright good.
4, touch the fish with your hand, feel that the meat is tighter is a good fish. If the meat is specially scattered, it will be put for a long time.