Jingbo Lake Fat Head Fish (a specialty of Ning'an, Heilongjiang)

Basic Introduction of Jingbo Lake Fat Head Fish

Jingbo Lake Fat Head Fish is a geographical indication product of agricultural products

Jingpo Lake has clear water quality, abundant aquatic products, and delicious fish meat. The winter fishing yield is 430000 kilograms

Jingpo Lake is one of the five major freshwater fish distribution areas in China. Due to its unique geographical location, the freshwater quality is weakly alkaline. The ecological wild fish in Jingbo Lake benefit from the unique geographical advantages and natural and environmentally friendly ecological environment of Jingbo Lake. They grow in a pure natural state, with tender and low-fat, low calorie, and high protein fish meat

Jingbo Lake has abundant fish resources, especially the "Three Flowers and Five Luo" as the top grade. In addition, it is also rich in more than 40 types of fish, such as crucian carp, carp, red tailed fish, imperial aunt, black fish, silver carp, red flowered fish, big white fish, catfish, bighead carp, cucumber flavored fish, etc. Among them, the most abundant are silver carp, white carp, lake carp, and red tailed fish, all of which are delicious and tender delicacies

Jingbo Lake Fat Head Fish is a specialty of Ning'an City, Mudanjiang City, Heilongjiang Province. Its geographical protection covers the waters of Jingbo Lake under the jurisdiction of Ning'an City, Mudanjiang City. The geographical coordinates are 128 ° 45 ′ -129 ° 03 ′ E longitude and 43 ° 45 ′ -44 ° 03 ′ N latitude

What is the nutritional value of Jingbo Lake fat headed fish

Fatty fish is rich in unsaturated fatty acids, which have the effect of improving eyesight and eyes. At the same time, fatty fish meat also contains a large amount of lecithin and collagen, which can help delay aging and effectively repair body cells and tissues. Especially, the belly of fatty fish has the effect of nourishing the liver and kidneys.

What are the product characteristics of Jingbo Lake fatty fish

The fat headed fish has a flattened body, a very large head, a wide front, a head length greater than body height, a short and blunt snout, a large mouth, an end position, no need, small eyes, small scales, complete lateral lines, a short dorsal fin base, a long pectoral fin, the end of the pelvic fin can reach or slightly exceed the anus, the starting point of the anal fin is close to the base of the pelvic fin, the tail fin is deeply forked, the two leaves are about the same size, the end is pointed, the back and upper part of the body are slightly black with many irregular black spots, the abdomen is gray white, and each fin is gray

How did the history of the chubby fish in Jingbo Lake come about

Jingbo Lake Whole Fish Feast is a well-known folk snack in Jingbo Lake, Heilongjiang Province, and a must order during the peak tourist season. Jingbo Lake is one of the five major freshwater fish distribution areas in China. The lake water is as clear as a mirror, and the bottom of the lake is composed of basalt and soft fine sand, without pollution, making the fish meat more natural, delicious, and nutritious. Jingbo Lake is rich in pollution-free green lake fish, including more than 70 species such as crucian carp, mandarin fish, red tailed fish, and fat headed fish. Among them, carp, lake crucian carp, crayfish, and red tailed fish are the most representative species. The Jingbo Lake Fish Feast includes braised crucian carp in sauce, steamed mandarin fish, dry fried red tail, sweet and sour carp, and stewed chubby head

Method of making Jingbo Lake Fat Head Fish

Ingredients:

1. Half a piece of fat head fish, appropriate amount of pork skin, appropriate amount of peanut oil, three slices of ginger, one chili pepper, one section of scallion, three cloves of garlic, 3 grams of salt, appropriate amount of soy sauce, appropriate amount of soy sauce, one large ingredient, and 2 liters of cooking wine

2. Wash the fish thoroughly, cut open the fishing line between the head and body, clean the pigskin and cut it into pieces, peel the garlic, and slice the ginger for later use<3. Heat up the oil in the pot<4. Add large ingredients and ginger slices<5. Stir fry until fragrant, then add pork skin, chili peppers, and scallions

6. Add pepper powder, light soy sauce, and dark soy sauce

7. Stir fry evenly and add boiling water

8. Add fish, salt, and cooking wine

9. Put water over half of the fish, and I cut it in the middle to make it easy to cook. Then, open the fish head around it and simmer over high heat to medium heat for about 20 minutes

10. Collect juice over high heat

11. Ready to serve on a plate