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How to cook the duck-billed Sturgeon?

1. There are many kinds of duck-billed Sturgeon. Here are several delicious practices: steamed duck-billed Sturgeon: prepare fresh duck-billed Sturgeon; marinate with onions, ginger, cooking wine, salt and soy sauce for a while.

2, practice: 1: duck-billed Sturgeon sliced with salt, sugar, monosodium glutamate garlic powder, south milk, peanut butter, sesame butter, vegetable juice pickling. 2: scallops and high soup steamed and scalloped, deep-fried in oil, fried and crisp, add chicken powder, salt and chili powder. 3: duck-billed Sturgeon pat crispy fried powder in oil pan, deep-fried until crispy and fried with golden garlic and scallop powder.

3. The editor shares a delicious and practical home cooking dish today. Duck-billed fish, the scientific name is the American spoon-kissed Sturgeon (also known as the duck-billed Sturgeon), and the scientific name "American spoon-kissed Sturgeon." Today, the editor will share the practice of "minced pepper duck-billed fish." if you like it, you can collect it first and try it yourself when you have time.

4. Practice 1: steamed duckbill fish, the meat is extremely slippery and delicious, and a small section of transparent cartilage in the middle of the fish is the spine of the fish, which feels crisp and delicious, accompanied by outsourced delicious fish. It is also a kind of food and drink with great appetite. Soak the tempeh in clean water for 5 minutes, drain and crush it with a spoon, then stir well with minced garlic. Wash the duck-billed fish and cut them into pieces and put them on a plate. Cover with minced garlic and tempeh.

5. The first step is to wash the duck-billed fish, wash them with clean water and eviscerate them, as shown in the following picture. Then cut the cleaned duck-billed fish into slices with a kitchen knife on the board, as shown in the following picture. Then cut the previously prepared spices to the desired size and set aside. Spread the spices over the fish and season with the right amount of soy sauce, oil, salt and sugar, as shown below.

6. Later, I checked on the Internet that its name was American spoon Sturgeon, also known as duck-billed Sturgeon. It is called Polyodonspathala in English. Native to the Mississippi River Basin in the United States, it is a valuable large freshwater fish in North America, belonging to the family Sturgeon Sturgeon. It is a rare Sturgeon fish that has lived on the earth since 300 million years ago (that is, during the period of dinosaurs). But now it has become a regular at our table.

The practice of duck-billed Sturgeon

1. Wash the duckbill fish and slice them. Marinate with salt, cooking wine and pepper. Steam the fish in the steamer and steam for eight minutes. Pour out the water and remove the spring onions and ginger. Pour in the prepared sauce. Pour in hot oil to stimulate the fragrance.

2. The steps are as follows: first, wash the duck-billed Sturgeon, gently cut a few knives, pat loose with the back of the knife, and cut into pieces suitable for cooking. Then, boil water, add slices of ginger and green onions, and James water for 5 minutes to remove the fishy smell of fish. Next, remove the fish, wash and drain. Put the washed fish into the pot and blanch the water with wine. After boiling, skim off the foam and continue to boil.

3, Sturgeon method main material Sturgeon 1 auxiliary oil right amount salt right amount spring onion right amount cooking wine right amount steaming fish soy sauce 2 tablespoons pepper 5g shredded ginger proper step Sturgeon clean, surface brush mucus. Marinate the fish body and belly with salt, cooking wine, shredded spring onions and ginger for 15-20 minutes. After the water in the steamer boils, put in the fish and steam for 7-8 minutes, not more than 15 minutes at most.

4. Wash the duck-billed fish and cut them into large pieces. After the duck-billed fish is cut, stir well with wine and minced ginger and marinate for a while. After pickling, steam in cold water for about 8 minutes. In another pot, pour in the thin salt soy sauce and add a little onion and pepper to bring to a boil. After the fish is steamed, pour the boiling sauce on the fish and serve.

5, delicious, a small piece of transparent cartilage in the middle of the fish is the spine of the fish, which feels crisp and delicious, accompanied by the outsourcing of delicious fish. It is also a kind of food and drink with great appetite. Soak the tempeh in clean water for 5 minutes, drain and crush it with a spoon, then stir well with minced garlic. Wash the duck-billed fish and cut them into pieces and put them on a plate. Cover with minced garlic and tempeh. Steam for 8 minutes, then pour out the fish water and sprinkle with cooked oil and light soy sauce.

How to cook duck-billed fish (taboo on eating duck-billed fish)

Platypus fish steaming is particularly delicious, when cooking, you need to prepare a fresh platypus fish and an appropriate amount of spring onions and ginger, and then prepare light soy sauce and cooking wine as well as edible salt, wash the prepared platypus fish and kill and eviscerate it, then wash it and put it directly on the plate, add the right amount of edible salt, soy sauce and cooking wine as well as shredded ginger, as well as shredded ginger, as well as shredded green onions.

Ingredients: 600 grams of platypus fish, 100 grams of cucumber, 10 grams of parsley, 10 grams of red pepper rings. 10 grams of seasoning salt, 10 grams of chicken powder, 10 grams of monosodium glutamate, 8 grams of pepper, 10 grams of cooking wine, 15 grams of sugar, 15 grams of Thai fish sauce, 800 grams of broth, 20 grams of onion, ginger and 20 grams of lard. The duck-billed fish is slaughtered, cut open from the abdomen, remove the internal organs, wash and chop off the fish beak and tail. Chop the fish into sections spaced 1 cm apart and set aside.

Wash the duckbill fish with clean water and drain. Cut the duck bill fish into pieces with a knife and put them on a plate. Cut garlic, ginger, onions, chili and tempeh into small pieces. Cover the fish with garlic, ginger, spring onions, chili peppers and tempeh. Season with soy sauce, oil, salt and sugar. Put the fish in a steamer, steam over high heat for 10 minutes, remove and sprinkle with chopped onions and serve.

The duck-billed fish?

1. The three simplest methods of platypus fish are steamed platypus fish, braised platypus fish and duck-billed fish soup. Steamed duck-billed fish can retain the tender taste of the fish. Clean the duck-billed fish and marinate them with cooking wine, sliced ginger and salt for a while to remove the fishy smell. Then, put the fish in a steamer and steam over high heat for about 10 minutes until the fish is well done. Remove and sprinkle with chopped onions, sprinkle with hot oil and serve.

2. Steamed duck-billed fish, kill the fresh duck-billed fish, cut a few knives on the fish with a knife, and then marinate and taste. The pickling time is usually about 30 minutes. Put the pickled duck-billed fish in a steamer, add the right amount of sliced ginger and green onions and steam for 10-15 minutes. Sprinkle chopped onions and garlic out of the pan and sprinkle with sesame oil. Braised duck-billed fish cut the duck-billed fish into pieces, fry them in oil until golden on both sides, then remove and set aside.

3. Kill the duck-billed fish and chop off the beak and tail after washing. Chop the fish into sections spaced 1 cm apart. Wash and peel the cucumber, cut it into 1 cm thick section with an oblique knife of 45 degrees, wash the coriander and cut into 3 cm long sections. Put water in the pot and bring to the boil, bring to the boil, add duck-billed fish, head and tail to a boil for 2 minutes, remove and set aside; wash spring onions and ginger and cut into fines.

4. the practice is as follows: the duck-billed fish is slaughtered, cut open from the abdomen, remove the internal organs, wash and chop off the fish mouth and tail, and the fish body is chopped into segments with a distance of 1 cm. First put a few green onions on the plate, and then put the platypus fish on the plate. Then put a little salt, soy sauce, pour some cooking wine, and then put shredded ginger and green onions on the fish. After the water in the pot is boiled, steam the fish in the pot and steam over high heat for 8 minutes.

5. The first step is to wash the duck-billed fish, wash them with clean water and eviscerate them. Then cut the washed duck-billed fish into slices on the board with a kitchen knife. Then cut the previously prepared spices to the desired size and set aside. Spread the spices over the fish and season with the right amount of soy sauce, oil, salt and sugar.

How to make hot pot for duck-billed Sturgeon?

1. The duckbill fish is slaughtered, cut open from the abdomen, remove the internal organs, wash and chop off the fish mouth and tail. Chop the fish body into sections with a distance of 1 cm. Wash and peel the cucumber, cut it into 1 cm thick section with an oblique knife of 45 degrees, wash the coriander and cut into 3 cm long sections. Put water in the pot and bring to the boil, bring to the boil, add duck-billed fish, head and tail to a boil for 2 minutes, remove and set aside; wash spring onions and ginger and cut into fines.

2. The duckbill fish is slaughtered, cut open from the abdomen, remove the internal organs, wash and chop off the fish mouth and tail. Chop the fish body into sections with a distance of 1 cm. Wash and peel the cucumber, cut it into 1 cm thick section with an oblique knife of 45 degrees, wash the coriander and cut into 3 cm long sections. Put water in the pot and bring to the boil, bring to the boil, add duck-billed fish, head and tail to a boil for 2 minutes, remove and set aside; wash spring onions and ginger and cut into fines.

Question 9: how to cook platypus fish in hot pot 600 grams, cucumber (cucumber) 100 grams, coriander 10 grams, red pepper ring 10 grams. 10 grams of seasoning salt, 10 grams of chicken powder, 10 grams of monosodium glutamate, 8 grams of pepper, 10 grams of cooking wine, 15 grams of sugar, 15 grams of Thai fish sauce, 800 grams of broth, 20 grams of onion, ginger and 20 grams of lard.