Weishan Lake Four Nosed Carp [Shandong Weishan Specialty]

What is Weishan Lake Four Nosed Carp? Authentic Shandong Weishan Specialty: Weishan Lake Four Nosed Carp

Content Summary:Do you want to know what Weishan Lake Four Nosed Carp is? This article is a detailed introduction to the local specialty of Weishan in Shandong Province - Weishan Lake Four Nosed Carp. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Weishan Lake Four Nosed Carp. The full text takes about 5 minutes to read, mainly including the basic introduction of Weishan Lake Four Nosed Carp and its nutritional value? What are the product characteristics of Weishan Lake four nosed carp? How did the history of the four nosed carp in Weishan Lake come about? The production method of four nosed carp in Weishan Lake, etc

Basic introduction of four nostril carp in Weishan Lake. Although it inhabits the lower layers of the lake, it has a preference for new water and is easy to jump. It can jump up to over ten feet high, earning the nickname 'carp jumping over the dragon gate'

Each hundred grams of fish meat contains 20 grams of protein, 1.3 grams of fat, 1.8 grams of carbohydrates, 65 milligrams of calcium, 0.6 milligrams of iron, and more than ten types of free amino acids, as well as vitamins B1, B2, and niacin. It is rich in nutrients, and the meat is fresh, tender, delicious, and mellow. Generally, about 2 pounds is the best

The four nosed carp in Weishan Lake has red dorsal and caudal fins, golden scales on the sides, and a row of dark brown spots in the middle, resembling a silver thread. It is very beautiful and delicious, making it a top-grade fish

How did the history of the four nosed carp in Weishan Lake come about

How to make four nostrils carp in Weishan Lake

2) Sprinkle salt and cooking wine on the raw side of the fish, spread it open by hand, and marinate for 10 minutes. Soak the mushrooms until soft and slice them. Wash the winter bamboo shoots and cut them into thin slices for later use. Cut scallions into sections and ginger into slices

3) Spread the scallions on a plate, put the fish on top, and place half of the sliced mushrooms, bamboo shoots, and ginger in the cut of the fish's body. Fill the other half in the fish's belly<4) Drizzle steamed fish and soy sauce, then cut a small amount of scallions and ginger shreds and sprinkle them on the surface of the fish

5) Add water to the steamer, add fish, cover and steam over high heat until hot, then continue steaming for 8 minutes.