Share five ways to distinguish fish, and show you the ways of different fish, so that you can understand that it is not a loss to buy again.

As the saying goes, "You can't have your cake and eat it", which shows that fish plays a very important role in our life. Whether you go to the vegetable market or the supermarket, you can see it. But do you really know the fish you eat? It wouldn't be a joke if you want to eat less fishbone and end up buying a fishbone.

There are many kinds of fish, so you should have a look whether you know them or not, so as to understand that it is not a loss to buy them again. Here are the ways and practices to distinguish these five kinds of fish. After learning them, you will go to the vegetable market to buy fish in the future, so that you will not make jokes.

Carassius auratus, belonging to CYPRINIDAE, has an oval body, a flat side, the highest body at the starting point of dorsal fin, and a narrow belly edge without skin edge. Crucian carp, also a warm-water fish, has strong adaptability, tender and delicious meat, and is one of the important edible fish in China. In order to ensure that the nutrition in the fish is not lost, the most common practice is to stew tofu with crucian carp.

1. Prepare a clean crucian carp, obliquely cut four knives on both sides of the fish body, and be careful not to cut it thoroughly, so that the crucian carp is easier to taste. Put it into a pot after modification, add appropriate amounts of salt, pepper and cooking wine, add ginger slices and onion slices, evenly spread the seasoning by hand, and put the onion ginger into the fish belly and marinate it aside for 1 minutes.

2. Cut a piece of tender tofu into even thick slices, slice a piece of ginger into Jiang Mo, cut two pieces of garlic into minced garlic, put them together with Jiang Mo, and then grab some pepper and dried red pepper for later use.

3. Heat the wok and add a spoonful of cooking oil. When the oil temperature reaches 5%, sprinkle a little salt, then add the marinated crucian carp, shake the wok, fry until both sides of the crucian carp are golden yellow, and then pour out the oil.

4. Add cooking oil into the pot, add ingredients and stir-fry until fragrant, add 5g of bean paste, stir-fry until red oil, add proper amount of water, add in crucian carp, add 1g of chicken powder, 1g of pepper, .5g of sugar, 5g of cooking wine, add 5g of light soy sauce, add a few drops of light soy sauce for color matching, boil until boiling, add in tofu blocks, and stew for about 8 minutes.

5. finally, add a little water starch to make the soup more thick and sticky, then pour a little sesame oil, then turn off the fire and put it into a plate, sprinkle with chopped green onion to decorate it, and serve delicious.

Perch, also called China Sea Perch, is characterized by its long body, flat side, large mouth and inclination. Perch can survive in shallow water and deep sea. Its meat is tender and delicious, and the fish is often made into sashimi, and the rest can be stewed in soup. It is an excellent edible fish, and the fishbone is the least among fish.

1. Prepare a fresh perch, scrape off the scales, clean it, insert chopsticks into both sides of the gill respectively, twist it several times by hand to remove the gill and internal organs, then change the knife from the back, cut both sides of the fish, clean the perch again, and put it in a plate for later use.

2. Cut the onion in the middle, cut the ginger into ginger slices, and then put the onion slices and ginger slices under the bass, so that the bass can be heated evenly during steaming.

3. Boil the water from the pan, put the grate on it, cover the lid, bring the water to a boil over high fire, put the perch on it after the water boils, pour a little cooking wine on the fish to remove the fishy smell, cover the lid, and steam continuously for 8 minutes over medium heat.

4. At this time of steaming fish, prepare half of green onion and cut into shredded onion, one piece of ginger, and half of red pepper, and put them into a pot to match colors. Add appropriate amount of water to make shredded onion and ginger taste more crisp.

5. it's time to take out the steamed perch, control the excess soup in the plate, put it in another plate, pick up the onion and ginger slices with chopsticks, put the soaked shredded onion and ginger and red pepper, and sprinkle a little coriander for later use.

6. add a spoonful of cooking oil to another pot. when the oil temperature reaches 7%, pour the hot oil evenly on the shredded onion and ginger to stimulate the fragrance of onion and ginger, and then prepare 2 grams of steamed fish soy sauce and pour it on both sides of the fish for seasoning. it is delicious.

Carp, belonging to CYPRINIDAE, is elongated, flat, plump and slightly spindle-shaped. Moreover, its adaptability to the environment is very strong, and people often say "carp yue longmen", so people's pursuit of cooking carp is still very positive, which can be called one of the most commonly eaten fish in traditional cuisine in China.

1. Prepare a clean carp. First, put a flower knife on the fish body to make it tasty. Put it in a large basin, sprinkle a little salt and spread it evenly. Add onion slices and ginger slices, pour in cooking wine to remove fishy smell. Squeeze out onion ginger juice by hand and spread it evenly. Marinate it for ten minutes.

2. Dice 2 tomatoes, put them in a pot, and then prepare the chopped onion, ginger, garlic, millet pepper, pepper and star anise for later use.

3. Grab a handful of corn starch, spread it evenly on the fish, heat the wok and pour in cooking oil. When the oil temperature reaches 5%, lift the fish tail by hand and slowly put it into the oil pan. First fry the fish head for 3 to 5 seconds, then put it into the fish smoothly, and fry it for 3 minutes on high fire. When the carp is crispy, take out and control the oil.

4. add a little cooking oil to the pot, add small ingredients to saute until fragrant, add a spoonful of bean paste, stir-fry evenly to get red oil, then add tomatoes and stir-fry, cook some cooking wine to remove fishy smell, add appropriate amount of water, and add appropriate amounts of soy sauce, soy sauce, sugar, pepper and oyster sauce.

5. After boiling, put the carp in, pour the soup on the fish with medium and small torches continuously, stew for eight to ten minutes, add a little old vinegar to remove the fishy smell and enhance the fragrance, pour the soup on the fish continuously, control the soup after stewing the fish, and put it on a plate.

6. Continue to boil the soup, add a little starch, pour in bright oil, stir well, turn off the fire and take off the pot, pour the boiled soup on the fish, sprinkle with chopped green onion and serve delicious.

Grass carp, which can be said to be the most common fish, is long and has a dull kiss. Together with silver carp, bighead carp and herring, it constitutes the "four big fish" in China. Grass carp has a breeding history of more than 17 years. Its meat quality is fresh and tender, and its economic value is high. It has a certain therapeutic effect on weakness and malnutrition.

1 Prepare a clean grass carp, cut it from the fish head and cut through two-thirds of the fish body. Add appropriate amounts of salt, pepper and cooking wine to the pot, spread it evenly on both sides of the fish body by hand and marinate for 1 minutes.

2. Prepare a small piece of ginger and cut it into ginger slices, pat a few pieces of garlic flat, cut three pieces of millet pepper in half, put them into a small pot together, then grab two pieces of star anise, a small handful of pepper and red dried pepper, cut a few pieces of coriander into pieces and put them into a small pot for later use, and a small handful of Flammulina velutipes, remove the roots, put them into the pot and clean them for later use.

3. Heat a wok, add half a spoonful of cooking oil, pour in 1 grams of red bean paste, stir-fry until it melts, stir-fry red oil, add ginger, garlic and millet pepper until fragrant, add half a spoonful of water, pour in a can of beer, add 1 grams of extremely fresh flavor, 5 grams of spicy sauce and 5 grams of oyster sauce, and stir until it melts.

4. Add the chopped grass carp, add a proper amount of water, add 3 grams of salt, 2 grams of sugar and 1 gram of pepper, bring to a boil with high fire, add a small onion knot, cover the lid, stew for 3 minutes, and after 3 minutes, add Flammulina velutipes, continue cooking for 2 minutes, pour in a little sesame oil, then turn off the heat and put it on a plate. Finally, add a little coriander to decorate it. It is delicious.

snakehead, a common name of snakehead, has a cylindrical front and a flat back, which is the most widely distributed and prolific species of snakehead. Its meat is delicious and nutritious, and it is deeply loved by consumers. Moreover, its protein content is higher than that of eggs, which is especially suitable for nourishing and recuperating.

1. Prepare a fresh snakehead. After washing, slice the fish, cut the fish head, remove the fishbone, cut the fish bone into small pieces, put it in a basin, then remove the skin, slice the fish, put it in a basin, add clean water, add 2g of salt, rub it with your hands for 1 minute, and put it in a small basin for later use.

2. Add 2g of salt, 1g of white pepper and 3g of cooking wine to the pot to remove the fishy smell, then grab it evenly by hand, then beat an egg white and stir it evenly by hand, then add a proper amount of corn starch and mix it evenly, and set aside for 1 minutes.

3. Peel one green bamboo shoot, cut it into long strips, put it into a small pot, put a handful of washed soybean sprouts for later use, cut one piece of ginger into ginger, two pieces of garlic into minced garlic, add a few pieces of red dried pepper, a handful of pepper for later use, pat one piece of garlic into pieces, cut three pieces of shallots into chopped green onion, cut three pieces of millet pepper into fine rings, and cut one piece of Hangzhou pepper into fine rings.

4. Add 5g of cooking wine to the boiling water to remove fishy smell, add fishbone in cold water, turn it with a spoon for a few times to make the fishbone evenly heated, blanch it for about one minute, pour it into a colander to control the water, then rinse it with cold water for several times to remove the foam on it.

5. Add half a spoonful of cooking oil to another pot, add auxiliary materials and stir-fry until fragrant, add 5g of bean paste, stir-fry red oil, add bean sprouts and shredded bamboo shoots, stir-fry quickly for a while, then add fish bones and continue to stir-fry, then pour a can of beer and add appropriate amount of water.

add 1g of steamed fish black bean oil, 2g of soy sauce, 2g of salt, 2g of chicken powder, 1g of sugar and 2g of white pepper, bring to a boil over high heat, simmer for 3 minutes on low heat, add green bamboo shoots, take out fish bones and side dishes after 2 seconds, and put them in a pot.

6. Then boil the soup, remove it from the fire, add the marinated fish fillets, cook for 15 seconds on the fire, push the fish fillets around the edge of the pot with a spoon to heat them evenly, take out the fish fillets, put them in a basin, and pour a proper amount of original soup.

7. add half a spoonful of cooking oil to another pot, add green pepper and minced garlic after the oil is hot, fry until fragrant, then pour into a fish bowl, and finally sprinkle a little cooked sesame seeds for decoration, and serve delicious.

Well, the above are the methods and identification methods of five kinds of fish to share with you. After learning, go to the vegetable market to buy a fish you like and cook a dish to taste it!