New Use of The Top Baking Tray-iron Plate Faucet Fish
by Ying Ying Love Food
Favorite
Difficulty
Easy
Time
30m
Serving
2
Bombay duck (Bombay duck) belongs to the phylum Chordata, bony fishes, lantern fishes, dogfish family, and dragon head fish. Common names are dog female fish, shrimp babble, dragon head mackerel, tofu fish, fine blood, and dog milk. The body is soft, long, slightly flat on the side, and the back of the head is slightly rounded. The kiss is short, blunt and round, and the mouth is very big.
We are accustomed to call it tofu fish, this fish is very special, the fish meat is tenderer than the tender tofu, the taste is very smooth! Very easy to cook. This kind of fish is called "Shuiding" in the Mindong area. It does not have a hard bone, but is just a pile of fat flesh. Its meat can be processed into Fujian cuisine fish balls, and it can also be fried, fried, braised and simmered at will. Even the simplest cooking has a unique flavor. If you eat this kind of fish insurance, you don't have the risk of stubbing your throat. Even the dragon's head is soft and crispy, and it tastes delicious.
This fish has only one main bone, which is not too soft. The rest of the fish bones are as soft as a beard, not to mention. Therefore, people in the areas of Liushi, Taizhou, Wenzhou, and Lishui in southern Zhejiang call it "Shuichu" "It means that it is as soft as water. In northern Zhejiang, Ningbo, Shaoxing, Hangzhou, Jiaxing, and Shanghai are called the dragon head clam, because the fish head looks like a dragon head, and the scientific name is also true. People in Yangjiang City, Guangdong Province call the dragon head fish "running nose fish", which means the snot of the fish, but Chaoshan people call the dragon head fish "hard fish".
The meat is soft and has high moisture content, making it difficult to store or transport. The fresh taste is very beautiful, and it can also be processed into dry products. "
We are accustomed to call it tofu fish, this fish is very special, the fish meat is tenderer than the tender tofu, the taste is very smooth! Very easy to cook. This kind of fish is called "Shuiding" in the Mindong area. It does not have a hard bone, but is just a pile of fat flesh. Its meat can be processed into Fujian cuisine fish balls, and it can also be fried, fried, braised and simmered at will. Even the simplest cooking has a unique flavor. If you eat this kind of fish insurance, you don't have the risk of stubbing your throat. Even the dragon's head is soft and crispy, and it tastes delicious.
This fish has only one main bone, which is not too soft. The rest of the fish bones are as soft as a beard, not to mention. Therefore, people in the areas of Liushi, Taizhou, Wenzhou, and Lishui in southern Zhejiang call it "Shuichu" "It means that it is as soft as water. In northern Zhejiang, Ningbo, Shaoxing, Hangzhou, Jiaxing, and Shanghai are called the dragon head clam, because the fish head looks like a dragon head, and the scientific name is also true. People in Yangjiang City, Guangdong Province call the dragon head fish "running nose fish", which means the snot of the fish, but Chaoshan people call the dragon head fish "hard fish".
The meat is soft and has high moisture content, making it difficult to store or transport. The fresh taste is very beautiful, and it can also be processed into dry products. "
