According to the species of fish, it can be generally divided into P freshwater fish and marine fish. There are about 26,000 known fish species and 8,600 freshwater fish species in the world. There are nearly 3,000 species of fish, including freshwater fish 1000. The common fish in our daily life is crucian carp, grass carp is a delicate fish, and only the main bone has no thorns and fishy smell. Steaming is the best cooking method. These fish include all kinds of grouper, osmanthus fish, perch, gem fish and so on. For fish with rough meat, prickly flesh and earthy smell, the simplest and best way to eat coffee is of course to braise in soy sauce and stew for a while. What is shared below is the practice of frying preserved fish.
If it is frozen fish, thawing is very important! It is best to put it in the refrigerator in advance and thaw it slowly. In case of special circumstances, it is recommended to thaw the fish with running water (wrap the fish in a bag as far as possible without water), put 20g of rapeseed oil and 20g of lard in the pot, add ginger and garlic to fry until fragrant, add pickled chopped pepper to fry until dry, add red pepper, add lobster sauce, add 10g oyster sauce and soy sauce.
There are many kinds of fish and many practices. I like to eat original food, which can be steamed or made into soup. Those who like spicy food can be braised and fried. But no matter which way, it is very important to remove the fishy smell in the early stage if you want to make the fish delicious. Fish can be divided into marine fish and freshwater fish. There are also big fish, small fish, scaly fish and scaleless fish. Fish can be cooked in a variety of ways, such as steaming the original flavor, frying seafood raw, braising in soy sauce, frying it more crisply, putting pepper in heavy taste, and boiling it in water can be sour and spicy.