<h1 class = "pgc-h-arrow-right" > spring is the fattest time for this fish, the meat is tender and thorny, it is recommended to steam, more delicious than freshwater sea bass</h1>
New Moon Cauliflower Perch, February Knife Fish, March Mandarin Fish, April Anchovy, May Whitefish, June Bream, July Eel, August Bream, September Crucian Carp, October Grass Carp, November Silver Carp, December Bluefish. Different time periods, the degree of fatness of fish is different, people who can eat, will choose the fattest time to eat. It's March, and the mandarin fish should be eaten the most, and throughout the spring, mandarin fish are the fattest. "The egret flies in front of the Xisai Mountain, and the peach blossom flows and the mandarin fish is fat", this poem praises this fish.
Mandarin fish is also called cinnamon fish, the meat is tender and a little chewy at the same time, and the fish has few bones, delicious taste, rich in nutrition, is a very precious variety, so the price is not cheap, more expensive than ordinary freshwater fish. At this time, the osmanthus fish is more delicious than the perch, and the nutritional value of the osmanthus fish is high, and the protein content is higher than that of freshwater fish such as crucian carp, Wuchang fish, grass carp, and carp, especially some amino acid content, which is higher than that of ordinary freshwater fish. Cinnamon fish is also higher in vitamin A, niacin, vitamin E, thiine, riboflavin, calcium, iron and other nutrients than freshwater fish.
Spring is the fattest time for this fish, the meat is tender and less thorny, it is recommended to steam, it is more delicious than freshwater sea bass, and it is called "seasonal delicacy". Steamed cinnamon fish, the most emphasis on the heat, so the following teach everyone to make steamed cinnamon fish, let's take a look at it ~
<h1 class="pgc-h-arrow-right" > [steamed osmanthus fish].</h1>
ingredient:
Cinnamon fish, cooking wine, green onion and ginger, red pepper, steamed fish soy sauce, salt, cooking oil.
method:
The first step is to clean the cinnamon fish, remove and then change the surface to a knife, and apply some salt and cooking wine to remove the fishy smell.
In the second step, put ginger slices on the plate, put the cinnamon fish on it, put a few more slices of ginger on top, and put a few slices of ginger in the belly of the fish.
In the third step, boil water in the pot, steam on high heat for 8 minutes, and come out of the pot immediately after steaming.
In the fourth step, cut some shredded green onions and pepper shreds in advance, place them on the fish, pour hot oil on them, and finally drizzle with steamed fish soy sauce.
Tips:
The size of the fish determines the time of steaming, ordinary size, such as about 1 pound of fish, steaming for 8 minutes is enough.