Around the Mid-Autumn Festival, it can be said that the season with the richest ingredients in the year is said to be the season with the most abundant ingredients, because this season not only begins to harvest all kinds of fruits and vegetables and grains, but also with the end of the fishing moratorium in the Yellow Sea and the Bohai Sea, a variety of fresh marine fish are also flooded with major seafood markets.
Around the Mid-Autumn Festival, there is a kind of marine fish in the sea that is beginning to be listed, because it swims very slowly, coupled with the fact that it looks "strange and ugly", so many people call it "Mr. Fish" or "Jieba Fish", because Mr. Fish is ugly and has a large yield, so the price of this fish sold in the seafood market is very cheap, generally fresh but about 3 yuan a catty.
Every year in September, the monas fish swim to the reef crevices on the shore to spawn, and the monastic fish are not very active, so it is a good time to catch them. After September, the fish will gradually decrease, and it will not be easy to encounter if you want to eat it. The fish meat of Mr. Fish is delicate and tight, and there is a lot of stabbing meat, especially after peeling and heading, its fish meat is like a "piggy elbow". Around the Mid-Autumn Festival, eat shrimp and eat crab is not as good as to order Mr. fish, because the price is cheap, whether it is stewing, boiling, stewing, braised fish fillets or dumplings are very delicious, fresh Mr. fish or good ingredients for making sashimi, today I will share with you three kinds of Mr. fish methods.
1. Mr. Fish is peeled, headed and cleaned with internal organs, the fish meat slices are cut into two pieces to remove the fish bones, and then the diagonal blade is cut into a thin slice thick with a coin.
2. Add salt and cooking wine to the fillets and mix well, then beat in an egg white, add water starch to catch and mix with the sizing. When the oil in the pan is 40% hot, put the fillets into the pan one by one to lubricate the oil, until the fillets turn white and float up, and then fish out the oil control.
3. Cut the dried chili peppers into small pieces, cut the peppers into slices, and mix a bowl with cooking wine, salt, pepper and water starch to set aside.
4. Sauté chives, ginger, garlic and dried chili peppers in oil, then add the pan and stir-fry the fish fillets and pepper slices until the fillets are full of sauce, then drizzle some pepper oil to get out of the pot.
Features: The fish is smooth and tender and fragrant, slightly spicy in the mouth, and is a good dish for rice and wine.
1. Mr. fish with scissors to cut off the fish head, after breaking the belly, take out the internal organs, the fish liver, fish maw and roe left; use hot water to blanch the skin of the fish head, scrape off the impurities on the fish head; the fish belly with salt and vinegar scrub to remove the mucus, the fish liver is removed and the bitter gall is washed and set aside.
2. Sauté chives, ginger and garlic in oil, add fish heads and roe and fry slightly, cook cooking wine and a poinsettia of fresh soy sauce and add soup.
3. Bring the soup to a boil over high heat and add the chopped tofu and pour in a little fresh soy sauce to adjust the color of the soup.
4. Bring the soup to a boil in a pot, add the fish maw and cod liver and reduce the heat, simmer until the soup is thick and then add salt and pepper to taste, sprinkle with green onion and coriander and collect the soup on high heat to get out of the pot.
Features: Mr. fish roe such as sorghum grain size, the entrance has a crunchy feeling, cod liver is smooth and tender and fragrant, fish belly chirping teeth, tofu flavorful, is a very delicious next meal.
1. Mr. fish pieces under the fish head to take out the internal organs, with hot water poured on the fish body of Mr. fish, and then into the cool water with a wire ball brush off the hard objects on the surface of the fish skin, the fish belly and fish liver clean.
2. Cut the green onion and ginger into large pieces, cut the dried pepper into sections, and cut the pepper into hob pieces.
3. Sauté chives, ginger, garlic and dried chili peppers in oil, then fry the fish on both sides of the pan and cook in cooking wine and a pint of fresh soy sauce.
4. Add a soup that is level with the fish in the pot, bring to a boil on high heat, turn to low heat and simmer slowly.
5. After the soup in the pot is thick, add salt and pepper to taste, sprinkle a handful of pepper pieces, collect the juice on high heat and cook along the edge of the pot and then cook the vinegar.
Features: The fish skin is soft and sticky in the mouth with slight toughness, the fish meat is salty and slightly spicy, and the fish soup is a must for rice or dipping steamed buns.
Mr. fish don't look ugly and cheap, but its taste and deliciousness is not much worse than shrimp and crabs, the key is that its price is only one-tenth of that of shrimp and crabs, so this season met Mr. fish Do not miss the delicious taste of this season.