#Article First Release Challenge#"The sunshine counts nine winter solstice days, and the frost and wind are high before the end of the year", the winter solstice solar term is the fourth solar term in winter, which is the shortest day of the year and the longest night in the year, and when it comes to the winter solstice solar term, it also means the opening of the coldest "nine cold days" in the year.
The winter solstice is a festival that the folk attach great importance to, known as "the winter solstice is as big as the year", because entering the winter solstice solar term, it is the time to start to nourish the body to resist the cold, as well as to prepare for the New Year's Eve and prepare for the lunar year of the dragon.
The winter solstice solar term folk have the Xi of eating fish, because it has reached the end of the year, at this time eating fish has the meaning of auspicious celebration and more than every year, and the winter solstice solar term has entered the "counting nine cold days", this whether it is freshwater fish or sea fish, with the decrease in water temperature, it is the time when the meat is firm and plump.
Hairtail is a common species of marine fish, but it needs to be cut and cooked when cooking, so it is not served on some special festivals and banquets, and as a deep-sea fish, the market's sales are chilled, and the hairtail wrapped in ice ballast is obviously not cost-effective.
Grass carp is a very common freshwater farmed fish, and the price is also very cheap, but grass carp pays attention to eating "living water", that is, when the water is turbulent, the activity of grass carp is high and the taste is good, and the cold winter solstice actual rivers have been frozen, and the grass carp meat at this time is loose, and the taste and texture are not too good.
Next week on December 22 will enter the winter solstice solar term, the winter solstice to eat fish is essential, it is recommended that everyone: eat less hairtail and carp, eat more than 4 kinds, the season is not expensive.
1. Boss fish
Every year when the weather is colder, it is the time when the boss fish is on the market in large quantities, and the boss fish is cartilage all over the body, and the flesh is silky, except for the thorny tail that is not edible, the whole body is almost edible.
Recommended recipe: Crispy fried boss fish
1. Chop off the pointed tail of the boss fish, cut it along the mouth with scissors, remove the internal organs and gills, cut the fish into evenly sized pieces, add salt to scrub to remove the mucus and wash it.
2. Wash the boss fish pieces to control the moisture, add cooking wine, green onion and ginger shreds, salt, pepper and five-spice powder to marinate for a while, flour and starch according to the ratio of 1:1, beat in the eggs and stir well, add water and an appropriate amount of cooking oil to make a paste.
3. Put oil in the pot, when the oil temperature is hot, shake off the pickled boss fish and wrap the adjusted paste into the pot, fry until the shell is golden and then take it out, and after the oil temperature rises again, put the boss fish into the pot and fry it until it is charred on the outside and tender on the inside.
2. Fathead fish
Fathead fish is also what we often call "silver carp", this fish has thick head meat and few spines, and the brain marrow of the fish head tastes fresh and smooth, and the winter solstice is a good time to enjoy its deliciousness.
Recommended recipe: Braised fish head with chopped pepper
1. Remove the scales, gills and internal organs of the head of the fathead fish, scrape the black membrane in the abdomen, cut the fish head from the back to form two pieces connected to the abdomen, remove the fish teeth inside, and evenly change a few knives on the fish.
2. Add oil to the pot and fry the chives, ginger and garlic, add the pork fat and stir-fry the fat, and fry the pork fat until the color is golden.
3. Spread the processed fish head into the pot, cook cooking wine and a little fresh soy sauce, pour in a can of beer and fish head, and add a little sugar.
4. After the soup in the pot boils over high heat, turn to low heat, wash the chopped pepper with water to remove the salty taste, squeeze out the water and spread it on the fish head, simmer over low heat until the soup is thick, sprinkle in green onion and coriander, and pour some hot oil to enjoy it out of the pot.
3. Yellow croaker
The scientific name of yellow croaker is "Otaki six-line fish", this fish is a particularly popular species of sea fish for sea fishing enthusiasts, because the meat is garlic cloves, the spines are less and the meat is tender, and it also has the reputation of "northern grouper".
Recommended recipe: Yellow croaker and squid stewed with tofu
1. Fresh yellow croaker scrape off the scales, remove the gills and internal organs and clean them, evenly change the flower knife on both sides of the fish body, remove the cartilage of the squid, remove the internal organs, squeeze off the eyes and teeth and wash it, the washed squid is cut into rings, and the tofu is cut into thick slices.
2. Add oil to the pot and fry chives, ginger, garlic and dried chilies, cook cooking wine and fresh soy sauce, add a spoonful of soybean paste to fry the sauce fragrance, add the soup and put the yellow croaker and tofu into the pot, and add a little sugar to enhance the freshness.
3. After the soup in the pot boils over high heat, turn to low heat and simmer, stew until the soup is thick, then put the squid into the pot, add salt and pepper to taste, simmer until the squid is rolled and mature, turn on the high heat to collect the thick soup and then you can enjoy it out of the pot.
4. Silver pomfret
Silver pomfret has always been a popular species of marine fish, with only one main spine, and its delicate and aromatic flesh can be used to cook a variety of delicious dishes.
Recommended recipe: Dry-braised silver pomfret
1. Clean the gills and internal organs of the silver pomfret, pick and wash the black membrane in the abdomen, and then evenly change the knife on both sides of the fish body, add cooking wine and salt to rub the fish body, and marinate for a while.
2. Put oil in the pot, when the oil temperature is hot, wipe the marinated silver pomfret with a kitchen paper towel and put it into the pot, fry until the silver pomfret flower knife blooms, and the skin is dry and hard, then remove the oil control.
3. Leave the bottom oil in the pot to fry the chives, ginger, garlic and dried chili shreds, add a spoonful of tomato sauce to fry the red oil, cook in cooking wine and white vinegar, add white sugar and add soup, adjust the soup into a small sweet and sour taste, and put the fried silver pomfret into the pot.
4. After the soup in the pot boils on high heat, turn to low heat, simmer until the soup is thick, add salt to taste, turn on high heat to collect the thick soup, and then you can enjoy it out of the pot.
Next week on December 22 into the winter solstice solar term, the winter solstice to eat fish not only has a beautiful meaning of more than every year, and the winter solstice tonic appropriate to eat more fish, but also help to strengthen the body to resist the cold, the above 4 kinds of fish is now the season of fat, delicious and not expensive, may as well often make it for the family to eat.