"Jiangtuan fish", also known as "fat head fish", it is very similar to "catfish" but not "catfish", and there is a difference between the two. The head of the "catfish" is flattened and larger than the head of the "river ball fish". The tail of the catfish is round and fan-shaped, while the tail of the "river ball fish" is forked.
The taste of "Jiang Tuan Fish" is particularly fresh, and the meat is also particularly tender. "Jiangtuan fish" is rich in a lot of high-quality protein, which is easy to digest and absorb by the human body. The fat content of "River Tuan Fish" is still very low, which is beneficial to people's health. "Jiangtuan fish" also contains calcium, phosphorus, potassium, iodine, zinc, selenium and other inorganic salts, as well as vitamins A, vitamin D and B vitamins, etc., which can supplement the needs of a variety of nutrients needed by the human body. The Moon Shadow River Tuan is a high-end banquet dish in Sichuan cuisine with a simple color and delicious taste.
Ingredients: River ball fish
Accessories: quail eggs, coriander, ginger slices, green onion segments.
Seasoning: salt, monosodium glutamate, pepper, fresh soup, cooking wine.
1, Add water to the pot, after the water boils, pour the water on the river dumpling fish, and scrape off the skin with a knife.
2, Add cooking wine pepper ginger slices and shallots to the river balls, steam on high heat for 8 minutes and then start cooking.
3: Place the quail eggs in a small spoon and sprinkle with parsley shapes.
4: Put the quail eggs into the pot and steam for 1 minute on medium heat.
5: Carefully remove the steamed quail eggs and place them next to the fish in turn.
6, Add fresh soup to the pot and add ginger slices, salt, monosodium glutamate, pepper. Remove the foam and finally pour the fresh soup into the fish dish.