Tongjiang Sea Bass [Fujian Ningde Specialty]

What is Tongjiang sea bass? Authentic Fujian Ningde specialty: Tongjiang sea bass

Summary:Do you want to know what Tongjiang sea bass is? This article is a detailed introduction to the specialty of Ningde, Fujian Province - Tongjiang sea bass. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tongjiang sea bass. The full text takes about 5 minutes to read, mainly including the basic introduction of Tongjiang sea bass and its nutritional value? What are the product characteristics of Tongjiang sea bass? The production method of Tongjiang sea bass, etc

Basic Introduction to Tongjiang Perch

Tongjiang sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients. It has the effects of nourishing the liver and kidneys, benefiting the spleen and stomach, resolving phlegm and stopping cough, and has a good nourishing effect on people with liver and kidney deficiencies

Tongjiang sea bass can also treat symptoms such as fetal restlessness and reduced milk production. Pregnant women and women who consume sea bass not only benefit their bodies but also avoid excessive nutrition and obesity. It is a great product for fitness, blood supplementation, spleen strengthening, qi boosting, and overall health

What are the product characteristics of Tongjiang sea bass

The body of the sea bass is flat and long, with a thick back, a small belly, a large mouth, and a lower jaw longer than the upper jaw. The posterior edge of the gill cover bone has fine serrations, and the back of the body is greenish gray with a white belly. There are small black spots on the back and dorsal fins, and the scales are small. The two dorsal fins are slightly separated, with a hard spine on the front dorsal fin and a slender dorsal fin. The tail fin is forked, and the sea bass meat is solid and garlic like with few spines. It is also a commonly used fish in Western cuisine and has a delicious taste. Sea bass swim bladder can be used to make fish belly

Method of making Tongjiang sea bass

Ingredients for making steamed Sunriver sea bass:

Main ingredient: 1000 grams of sea bass

Auxiliary ingredients: 13 grams of dried mushrooms, 25 grams of magnolia slices, 50 grams of pork rib meat (pork belly)

Seasoning: 15 grams of ginger, 20 grams of yellow wine, 2 grams of salt, 2 grams of flavorful essence, 20 grams of scallions

Characteristics of steamed Sunriver sea bass:

The texture is fresh, tender, mellow, delicious, light and refreshing, with a bright color.

Recipe for steaming bamboo shoots and river bass:

1 Remove the scales and gills from the sea bass, make a small incision at the tail navel, remove the internal organs, wash the body and abdominal cavity of the fish, and make three oblique incisions on both sides of the body

2. Blanch the cleaned and sliced fish in boiling water, drain off excess water, and serve on a long soup plate

3. Cut pork belly and magnolia slices separately, and place them on the fish along with shiitake mushrooms. Place ginger slices and scallions on both sides of the fish

4. Then add 250ml of water, Huangjiu, and refined salt, steam on high heat for 12 minutes in a steamer, and remove

5. After steaming, remove the scallions, ginger, and sliced meat, and add monosodium glutamate to make the soup