Chaohu Knife Fish [Anhui Chaohu Specialty]

What is Chaohu Swordfish? Authentic Anhui Chaohu Specialty: Chaohu Swordfish

Summary:Do you want to know what Chaohu Swordfish is? This article is a detailed introduction to the specialty of Chaohu Lake in Anhui Province - Chaohu Swordfish. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Chaohu Swordfish. The full text takes about 4 minutes to read, mainly including the basic introduction of Chaohu Swordfish and its nutritional value? What are the product characteristics of Chaohu knife fish? The production method of Chaohu knife fish, etc

Basic Introduction of Chaohu Swordfish

Swordfish has a long history in China and is known by many names, including ancient names such as catfish, steamed fish, and catfish.

. Nowadays, the scientific name of the knife fish is "knife catfish", commonly known as "phoenix tail fish" or "catfish". Knife fish is a precious aquatic product of the Yangtze River, with a silver white body, a narrow and thin body, resembling a sharp knife, and a very fast swimming speed. The meat is tender, fat but not greasy, and has its own advantages compared to catfish. Eating knife fish does not require scraping scales or laparotomy, as internal organs can be extracted from the fish's mouth. Fried knife fish doesn't need oil, just stick the fish oil in the pot for a while and it will seep out

1. Every 100 grams of hairtail contains 18.4 grams of protein, 4.6 grams of fat, as well as various nutrients such as phosphorus, iron, calcium, zinc, magnesium, and vitamins A, B1, B2<2. Swordfish contains a high amount of unsaturated fatty acids, and the carbon chain of these fatty acids is relatively long, which has a cholesterol lowering effect and is an ideal nourishing food for the elderly, children, and pregnant women

3. Swordfish has certain medicinal value. According to ancient and modern medical and aquatic medicinal books in China, swordfish has functions such as nourishing the liver, dispelling wind, and stopping bleeding, and is effective in treating diseases such as bleeding, sores, and abscesses

4. Knife fish scales are raw materials for manufacturing antipyretic and analgesic tablets as well as anti-tumor drugs. Scales contain various unsaturated fatty acids, which have a significant cholesterol lowering effect. Suitable for people with chronic illness, body deficiency, blood deficiency, dizziness, shortness of breath and fatigue, eating less to lose weight, and malnutrition

What are the product features of Chaohu knife fish

The meat of the knife fish is extremely delicious and tender. Cut the knife fish into half a chopstick long pieces, add lard, ginger, yellow wine, and scallions to cook, and it becomes a top-quality dish. When eating, as long as you put the knife fish in your mouth and gently suck it like a baby sucking milk, the fish meat can detach from its fine bones, being tender and fresh, with a refreshing and fragrant taste, making you never tire of eating it. If the knife fish is braised, its taste is also very delicious

Method of making Chaohu knife fish

Braised knife fish

Ingredients: knife fish, sugar, cooking wine, Sichuan pepper powder, salt, garlic

Method

1. Remove the internal organs of the knife fish, wash it, cut it into triangular pieces, add cooking wine, salt, and Sichuan pepper powder, and marinate for half an hour<2. Add oil to the pot and heat it up. Fry the swordfish until both sides are golden brown. 3. After frying, use the bottom oil in the pot to stir fry the garlic until fragrant. Add sugar, soy sauce, and a little water, and then pour the swordfish into the sauce. You can have a little salt