CATDOLL : CATDOLL: What does herring look like?

1. What does black carp look like?

The body is long and slightly cylindrical, with a flat tail and a round abdomen without abdominal ridges. The head is slightly flat and the tail is flat. The mouth is terminal and arc-shaped. The upper jaw is slightly longer than the lower jaw. There is no whiskers. There is one row of hypopharyngeal teeth, which are molar-shaped, and the chewing surface is smooth without grooves. The dorsal and anal fins have no hard spines, and the dorsal fin is opposite to the pelvic fins. The back and upper half of the body are blue-black, the abdomen is grayish white, and all fins are grayish black.

The body is cylindrical. The abdomen is flat and round, without ventral ridges. The tail is slightly flattened. The snout is blunt, but more pointed than that of grass carp. The rear end of the maxilla extends to below the anterior margin of the eye. The interocular distance is about 3.5 times the diameter of the eye. There are 15 to 21 gill rakers, which are short and papillate. There is a row of pharyngeal teeth, 4(5)/5(4), which are generally asymmetrical, with wide and mortadella-shaped tooth surfaces. The scales are large and round. There are 39 to 45 scales on the lateral line. The body is bluish black, and the dorsal scales are darker; the fins are gray-black, especially the paired fins.

2. What are the types of black carp?

Many but I like to eat fish-flavored pork shreds

3. How to cook black fish? A complete guide to black fish

Braised black carp with black bean sauce Ingredients: 50g black bean sauce 450g black carp 30ml vegetable oil 1g salt, 1g MSG, 10g chopped green onion, 10g ginger slices, 8ml soy sauce Preparation: Clean the black carp, pour vegetable oil into the pot, when the oil is 60% hot, add black carp, black bean sauce and various seasonings, add appropriate amount of water, and stew until cooked. Efficacy: replenish qi and eliminate dampness, strengthen the stomach and nourish the liver. Applicable: It has a preventive and therapeutic effect on coronary heart disease, arteriosclerosis, anti-aging, hematuria, chest tightness and other diseases. Analysis: Black carp contains trace elements chromium, iron, protein, phosphorus, vitamin B group and other nutrients. Its abdomen is silvery white, and it lives at the bottom of the water. It is not only delicious, but also less polluted, healthy and nutritious. Black bean sauce is a condiment here, with a unique flavor. This dish is fresh and delicious, and increases appetite. Fish fillet and Tremella soup ingredients: 200g of pure black carp meat, 10g of Tremella, appropriate amount of shredded ginger, MSG, sesame oil, rice wine, soy sauce, and refined salt. Preparation method: Cut the black carp meat into thin slices, put it in a bowl, add shredded ginger, rice wine, and soy sauce and mix well. Soak the Tremella, tear it into pieces, add 500ml of water, boil it, simmer it on low heat for half an hour, add the fish fillet, cook it, add refined salt, MSG, and pour sesame oil. Medicinal use: Serve with meals. Description: Strengthen the spleen and replenish qi, relieve cough; it is effective for weak spleen and stomach, cough caused by lung deficiency, shortness of breath and fatigue. Ingredients for Hericium and Herringbone Slices: 300g of clean middle section of black carp, 200g of Hericium erinaceus, 10g of ginger, appropriate amount of edible blending oil, cooking wine, MSG, refined salt, chopped green onion, and minced garlic. Preparation method: Slice the ginger, soak the Hericium erinaceus, and cut it into thin slices. Remove the dates from the middle section of the black carp, peel it, and cut it into thin slices. Heat the pan, add oil, stir-fry ginger slices, chopped green onions, minced garlic, add fish slices and stir-fry. When it is almost cooked, add hericium slices and cook over high heat. Add cooking wine, monosodium glutamate, and refined salt. Medicinal use: Take with meals, the amount is voluntary. Description: It replenishes qi and nourishes the stomach, eliminates dampness and promotes diuresis; it is effective for peptic ulcers and edema. Ingredients for shiitake mushrooms, cordyceps, and black carp: 10 grams of cordyceps, 20 grams of shiitake mushrooms. 400 grams of the middle section of black carp, 10 grams of winter bamboo shoots, fresh soup, refined salt, vegetable oil, chopped green onions, minced ginger, and cooking wine are all appropriate. Preparation method: Soak the mushrooms, remove impurities, drain and cut. Peel the winter bamboo shoots and slice them. Debone the black carp meat and cut into pieces. Put the pan on the fire, heat the oil, add chopped green onions and minced ginger, stir-fry the black carp pieces and shiitake mushrooms, add cordyceps, broth, refined salt, cooking wine, add the winter bamboo shoots, and cook. Medicinal use: Take with meals, the dosage is voluntary. Description: Invigorate Qi and strengthen the spleen, benefit the stomach and harmonize the middle, prevent cancer and fight cancer; it is effective for chronic tracheitis, chronic atrophic gastritis, pulmonary tuberculosis in the recovery period of gastric cancer, and cervical lymph node tuberculosis. Ingredients of Herring and Codonopsis Soup: 250 grams of herring, 30 grams of Codonopsis, appropriate amounts of grass fruit, tangerine peel, cinnamon, salt, scallion, ginger, cooked lard, and pepper. Method: Process the fish, wrap Codonopsis, grass fruit, tangerine peel, and cinnamon with gauze, cook them with fish, water, and seasonings, and sprinkle pepper for seasoning. Medicinal use: Once a day, one dose each time, for one month. Description: Invigorate Qi and eliminate dampness, invigorate the middle and strengthen the stomach, and invigorate the liver and kidneys; it is effective for spleen and stomach dysfunction, weakness, loose stools, and swelling and pain in the lower limbs. Recommendation: People who are allergic to fish should avoid eating it.

4. Cooking techniques for herring.

1. Chop the herring into pieces. 2. Chop the onion, ginger, garlic and fermented black beans and fry until fragrant. Season the fish with a little wine. Stir together and add a little cornstarch: 3. Place on a plate for 5 minutes. 4. Remove from the pan and pour oil. Note: My personal method is not bad. Thank you for adopting:::::