Does Wujiang fish have many bones?

Wujiang fish is a very popular fish and a very important source of fish meat in the southern region. It is deeply loved by people. Its meat is tender and very refreshing to eat. The living environment of Wujiang fish is relatively harsh and requires high water cleanliness. Therefore, it is a very environmentally friendly fish. Does Wujiang fish have many bones? What is the most appropriate way to cook it? Let’s take a look at the simple explanation below.

Freshwater fish with fewer bones: yellow croaker, sea bass, mandarin fish, wujiang fish, catfish, black fish and most other marine fish have fewer bones.

"Wujiang Fish" is a unique food brand with a long history in Wujiang Town, Zunyi. It is famous for its delicious food. "Wujiang Fish" is made from real wild fish (i.e. silver carp from the river) carefully prepared with ingredients and Zunyi "Chaotian pepper" and cooked in a hot pot style. It is spicy and delicious, attracting countless tourists. The whole row of hotpot restaurants on the main street of Wujiang Town, the waitresses standing on the roadside soliciting customers from passing vehicles and their soft accents have become a must-see sight when entering the urban area of ​​Zunyi.

Ingredients:

1 Wujiang fish or silver carp, 300g hotpot base, Pixian bean paste, pickled chili powder, pickled ginger, dried chili sections, fermented black beans, ginger, pickled sauerkraut, Sichuan peppercorns, garlic slices, green onion sections, fried soybeans, chicken essence, MSG, 100g white wine, 200g salt, 100g sugar, 100g cooking wine (or half a bottle of beer), dried bean powder, salad oil.

step

1. After slaughtering the fish, clean it, remove the two pieces of clean meat, remove the belly bones, and cut it into large tile-shaped pieces about 2 cm thick with an oblique knife; chop the fish bones into large pieces, split the fish head into 4-6 pieces, add a little salt and white wine to marinate for a few minutes, rinse off the blood and mucus on the fish pieces with clean water, and then evenly coat them with dry fine bean powder. Cut the pickled cabbage into thin slices and cut the green onions into 6 cm segments.

2. Place the pot on high heat, pour in oil and heat it to 60% hot, first add garlic slices and peppercorns, then add Pixian bean paste, pickled peppers, pickled ginger, black bean paste, and old ginger, then put the fish bones and fish fillets into the pot respectively; when the surface of the fish fillets solidifies, quickly add 1500 grams of water, then add cooking wine, hot pot base, dried chili segments, chicken essence, MSG, refined salt, sugar, green onion segments and other seasonings, remove from the pot and pour into the hot pot basin, finally sprinkle with fried soybeans and serve.

Wujiang fish is eaten with a dry oil dish. The dry oil sauce is made with dried chili powder, cooked white sesame seeds, crushed crispy flower kernels, MSG, chopped green onions, chopped coriander, and hot pot soup.