Sturgeon platypus, how to make hot pot?

There are many new tricks in the cooking market. I'm sure you haven't seen some of them either. Here is a novel fish-platypus. This kind of fish is not made in China. So when making and cooking dishes.

Many chefs can't understand the characteristics of this fish. Of course, you can't cook delicious dishes according to this fish cooking method. Today, I will briefly introduce the cooking method of this strange fish to you. Tempura duck-billed fish raw materials: Showa tempura powder 500g, 1 duck-billed fish (weighing about 600g), red pepper 50g and eggplant 50g. Seasoning: salt and chicken powder 10g, monosodium glutamate 5g, baking powder 30g, raw powder 90g, salad oil 1000g and water 450g.

Making:

1. Slaughter the duck-billed fish, gut it, and wash it for later use; Cut two pieces of fish from the middle bone, peel off the skin of the fish, and cut into strips with a length of 6 cm, a width of 3 cm and a thickness of 1.5 cm. Add 5g of salt, 5g of monosodium glutamate and 5g of chicken powder, and marinate for15min.

2. Wash the red pepper, divide it into two along the length, and put four knives on half of the red pepper to make a carding knife; Wash the eggplant, cut it into pieces with a length of 2 cm, a width of 6 cm and a thickness of 1 cm, and replace it with a carding knife like a red pepper.

3. Add 5g of salt, baking powder and water into tempura powder, and stir well to form a paste. Wrap red pepper and eggplant in the paste, put them in salad oil that has been heated to 50% 1 min, and then take out the pan to control the oil.

4. pat 30 grams of raw flour on the duck-billed fish strips, wrap them into paste, and put them in 50% heat salad oil for 4 minutes. When the oil temperature rises to 80%, soak it in low fire for 1 min, then take it out of the pan and put it in the plate.

5. Chop off the mouth of the duckbill fish, take it out, pat off the remaining raw powder, put it in 50% hot salad oil, soak it for 3 minutes, and then take it out of the pot and put it on the plate.

Note: Tempura powder is a kind of low-gluten powder, which is mainly mixed with water and eggs to make a paste for frying. If you can't buy tempura powder, you can also use low-gluten powder or raw powder instead.

Raw materials: duck-billed fish 600g, cucumber 100g, coriander 10g, red pepper ring 10g. Seasoning: salt 10g, chicken powder 10g, monosodium glutamate 10g, pepper 8g, cooking wine 10g, sugar 15g, Thai fish sauce 15g, broth 800g, onion.

Making:

1. Slaughter the duck-billed fish, disembowel it, take out its internal organs, clean it and chop off its mouth and tail for later use; Chop the fish body into sections with a spacing of 1 cm for use.

2. Wash and peel the cucumber, and cut into sections with a 45-degree oblique knife with a thickness of1cm; Wash coriander and cut into 3 cm long sections.

3. Boil the water in the pot, boil the cooking wine, add the duck-billed fish meat and simmer for 2 minutes, and take it out for later use; Wash onion and ginger and cut into powder.

4. Add lard into the pot, stir-fry minced onion and ginger to 70% heat, add duck-billed fish meat, head, tail and stock, cook for 20 minutes on low heat until the soup is milky white, add cucumber segments, salt, monosodium glutamate, chicken powder, pepper, sugar and Thai fish sauce to taste, take out the pot, and sprinkle with coriander and red pepper rings. Features: the soup is milky white and the fish is fresh and tender. Note: Add duck-billed fish meat, head, tail and stock to make soup, otherwise the meat will easily stick to the pot.

This kind of fish is the duckbill fish that is popular in hotels in large and medium-sized cities recently. My standard name is paddlefish, which is a freshwater economic fish. Like the Chinese sturgeon, it belongs to the order Acipenser, a kind of sturgeon, and is a world-famous fish. It originated in the Mississippi Valley of the United States, and was introduced to China for cultivation from the United States in 1990. At present, it is distributed in Henan, Anhui, Fujian, Jiangsu, Hubei, Sichuan, Jiangsu and other places. The platypus is a cartilaginous fish, smooth and scaleless. Its back is black, blue and gray, and there are some irregular spots on its body surface. The body side is ochre, and the abdomen is white; The mouth is small and the eyes are big, the caudal fin is bifurcated, and the gill cover is covered with plum blossom patterns. Its biggest feature is that its mouth is long and flat, spoon-shaped and duckbill-shaped, accounting for more than 1/3 of its body length. Duck-billed fish is tender, delicious and nutritious, especially the snout is rich in collagen and nutrition, which is the first-class delicacy of the banquet. Its eggs can be processed into high-grade caviar, which is generally 400-500 dollars per kilogram abroad and is called "black gold nugget".