Dalian people call this fish "he fish", and fishing enthusiasts like this fish the most because it usually lives in the crevices of the reef or where there are shipwrecks.
The nature of the "he fish" is particularly fierce, the bait is particularly fierce when it is hooked, in the words of fishing enthusiasts, the "hook" is particularly fierce, and it feels heavy and particularly enjoyable when pulling up the fishing line.
The scientific name of the "he fish" is Xu's flat carp, and Dalian people like to call it blackfish. This fish has a large mouth, large eyes, a black body, thick scales, and a garlic clove shape of the fish, which is especially liked by seaside people to make soups or stews.
The taste of blackfish is extremely delicious, and there is no fishy taste, and the fish meat has a hint of toughness in the mouth, which is a fish that is especially popular with seaside people. Because its production is not high, and most of them are fished, the price is also relatively expensive among common marine fish. However, the blackfish sold are basically fresh, because it belongs to the local real estate fish.
Recently, a friend went out to sea to fish and encountered a fish nest, and directly caught a "burst box". When I came back, I happened to be met, so I unceremoniously robbed three of them. During this fishing moratorium, I also gave my family a lesson:
<h1 class="pgc-h-arrow-right" > [stewed blackfish].</h1>
【Ingredients】: Three blackfish
【Ingredients】: Shallots, ginger, garlic, coriander
【Seasoning】: cooking wine, salt, pepper, white vinegar
【Directions】:
1. The blackfish washes and scrapes off the scales, starts from the gills of the fish and pulls the gills on both sides tightly, and pulls out the internal organs and gills of the fish with great effort. Remove the bitter gall from the cod liver and wash the cod liver and fish with clean water.
2. Change the flower knife on the washed fish, cut the green onion, ginger and garlic into large pieces and set aside.
3. Heat the pot and lubricate the pot with oil first, so that the bottom of the pot forms a film of oil, then pour out the oil, and then add the cool oil. Put the blackfish in a pot and fry the fish on both sides over low heat.
4. Gently push the fish to the edge of the pot, add the onion, ginger and garlic to burst the aroma, then cook the cooking wine, drizzle a little white vinegar and add the soup.
5. Bring the soup in the pot to a boil over high heat, skim off the foam in the pot, add the cod liver, cover and simmer over high heat.
6. After the soup in the pot becomes milky white, after the fish eyes become white and bulging, add salt and pepper to taste, use chopsticks to dip vinegar into the fish a few times, sprinkle green onions and coriander out of the pot.
【Delicious Tips】:
When the blackfish is fried in the pan, as long as the skin becomes tight, so that it can be fishy and fragrant, the method of hot pan cool oil can make the fish non-stick pan, and the fish skin is not broken.
When simmering blackfish, it is always boiled over high heat, which can make the fish soup become thick and white, because the fire can quickly emulsify the fat of water and fish, and the soup color is naturally milky and thick.
The blackfish itself has no peculiar smell, and the fresh fish is mainly to eat its umami taste, so there is no need to add too many seasonings.
【Features of stewed blackfish】:
The fish is in the shape of garlic cloves, and there is a hint of tenacity in the mouth, and the soup is milky white and fragrant, which is a delicious dish that can be encountered but cannot be sought.
<h1 class = "pgc-h-arrow-right" > blackfish is a relatively common species of fishing along the coast, people who like to fish like the heavy feel when fishing it, in addition to the slightly hard spines, it can be said to be a very delicious marine fish. </h1>
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