Pingtan Dingxiang Fish [Fujian Fuzhou Specialty]

What is Pingtan Lilac Fish? Authentic Fujian Fuzhou specialty: Pingtan Dingxiang Fish

Summary:Do you want to know what Pingtan Dingxiang Fish is? This article is a detailed introduction to Pingtan Dingxiang Fish, a specialty of Fuzhou, Fujian Province. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Pingtan Dingxiang Fish. The full text takes about 4 minutes to read, mainly including the basic introduction of Pingtan Dingxiang Fish and its nutritional value? What are the product features of Pingtan Dingxiang Fish? The production method of Pingtan clove fish, the tasting and eating method of Pingtan clove fish, etc

Basic introduction of Pingtan Dingxiang Fish

Dingxiang Fish, also known as "Little Silver Fish". The Pingtan specialty clove fish, although small in size, has high nutritional value and is a small economic fish. Distributed in the East China Sea, mainly in the coastal waters of Zhejiang and Fujian provinces

Method of making Pingtan clove fish

Spicy stir fried clove fish

Ingredients: clove fish, cashew nuts, chopped scallions, and red chili powder

Method:

1. Boil the clove fish in boiling water for 10 minutes first, then remove it and drain the water for later use<2. Heat the wok and fry the clove fish and cashews separately at medium temperature for about 8 minutes each. Then remove and drain the oil for later use

3. Put the tomato sauce into a pot, add sugar, salt, and fresh chicken powder to dissolve, then add chopped green onions and red chili powder. Finally, add clove fish and cashews and stir fry evenly

Tasting and Eating Methods of Pingtan Lilac Fish

Its meat is delicious, nutritious, and the whole fish is edible; Another seasoning for seafood. When serving as a companion, it is suitable for soaking in hot water, mixing with cold dishes, or stir frying eggs. It has a strong aroma and is refreshing and appetizing. Clove fish will not change color or taste until it is frozen. When eaten, it can be slightly rinsed with warm water to remove ice residue. Japanese people often use it to cook Congee, and Taiwanese people do the same. It is most nourishing for children and the elderly