This fish is very nutritious, but more nutritious than chickens and ducks. Can you accept 30 kilograms?

The weather is hot, and chicken, duck, beef and pork are not as tender as fish, so in summer, I buy all kinds of fish every once in a while. There are many coastal cities in Guangdong, among which Chaoshan and Yangjiang are particularly rich in seafood, and there are countless marine fish. Some rare marine fish are occasionally salvaged, and even local residents may not know how to eat them.

But most Chaoshan people are relatively simple in cooking sea fish, and the ingredients are generally familiar? Bean paste? Bean paste is a kind of pickled and fermented soy sauce, which tastes particularly salty. No matter what dishes are cooked with marine fish, bean paste is standard. Add some bean paste to cook marine fish, which is not fishy, especially salty and sweet.

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Go to the vegetable market as usual in the morning. In front of the familiar Chaoshan seafood stall selling seafood, there are just chilled marine fish, swordfish, tripe, sequoia, mud tiger, squid, hairtail ... These are all very common, and occasionally you can buy some rare marine fish. What's the name of this fish recommended by the proprietress today? Parrotfish? At first glance, it is associated with the appearance of parrots. Careful observation, many people will be curious when they first see this parrot-like marine fish. Is this fish edible?

Parrot fish, with fine scales and flat body, is about as long as the palm of your hand. 30 yuan a catty, people in inland cities in the north have never seen this kind of fish. They bought 1 kg of parrot fish, about 6-7. Parrot fish has delicious meat and few bones. Children like to eat marine fish, which is rich in protein, and the price is similar to that of pork and beef, but from the nutritional point of view.

Boiled parrot fish with celery in bean paste

Ingredients: nautilus 1 kg, a little shredded ginger, bean paste 1 teaspoon, a little celery seedling, a little water and a proper amount of oil.

Exercise:

1. The parrot fish should be cleaned, and some shredded ginger should be evenly sprinkled on the fish to remove some fishy smell.

2. Prepare 1 teaspoon of Puning bean paste, which is fresh and salty. Generally, Chaoshan people like to use bean paste and fish sauce instead of salt, and they don't even need to put salt in the sea fish.

3. Put the oil in a hot pan, stir-fry the shredded ginger slightly, put the parrot fish in the pan and fry until it is slightly golden. I like to fry the sea fish first, so that the skin of the fish is fragrant and delicious.

4. Pour the prepared bean paste into the pot, add half a bowl of clear water, and bring it to a boil on low heat, so that the bean paste can be combined with the delicacy of the fish, and the fish can taste fresh and salty.

5. Cook until the soup is slightly thick, cut the local coriander into sections, sprinkle it into the pot, and turn off the heat.

Coriander also has the function of enhancing fragrance and removing fishy smell, and coriander is also one of the essential ingredients for Chaoshan people to cook marine fish. Eat more fish in summer. Fish is easy to digest, fresh and salty. Children like it and I like it.