Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Channa maculata (Lacepède, 1801)
Chinese Name：生魚片
Other Names：Blotched Snakehead Sashimi
Product Description：Body shape: The body is elongated and cylindrical, and the tail is gradually flattened towards the end. Head: Sexual dimorphism and marriage color are not obvious, male head is slightly larger and blunt, with darker background, slightly pointed and long dorsal, buttocks and upper and lower ends of caudal fins, female head is small and slightly pointed, and the abdomen is swollen and white. Body surface: no hairs, complete lateral line, bent or broken about above the origin of the anal fins. Fins: single dorsal fin, with pelvic fins, but small; caudal fin rounded. Body color: The ground color of the body surface is light gray-green to olive-green, with "│<<" dark spots on the back of the head and back from the eyes, and two lines of irregular black spots on the sides of the body from the back of the eyes and the posterior lower edge to the tail . The general length is 50 cm, the maximum length is 60 cm.
Waters: Asia China to Southeast Asia. Main distribution: The middle and lower reaches of the rivers, ponds and ditches in South China, Taiwan, Japan, Vietnam and the Philippines are also cultured.
Variety：Close species: Moon pike conger (mountain spot)
Supply Season：It is produced all year round, and the production in winter is the best.
Storage Method：Low temperature preservation method is generally used. Wash the blood vessels in the stomach, wipe off the water of the fish body and fish maw, slightly marinate with salt, drain and put it in a fresh-keeping bag, then put it in the refrigerator to keep it fresh. Take it out the next day, rinse with water to remove salt, wipe dry and scale, steam for about 12 minutes, take out and pour out the water, pour over cooked oil, ginger and green onion and top soy sauce and serve.
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：The meat is thick and white, with less red muscle, no intermuscular spines, and is delicious. It is usually used to make fish fillets.
Notes：Sweet in taste and cold in nature, it has the effects of invigorating the spleen and diuresis, clearing heat and removing wind. Indications of rheumatic edema, beriberi, hemorrhoids and so on. Raw fish seems to contain a variety of amino acids, which have the effect of burying the mouth and promoting muscle growth. Therefore, after surgery, taking raw fish as a tonic can promote wound healing. But avoid taking too much and too early, so as not to cause granulation due to too fast wound healing. It is recommended to consume it four months after surgery.
Dish：
Steamed raw fish with mushrooms, fungus and red dates, raw fish soup with Chuanxiong and Angelica, raw fish soup with mangosteen and dendrobium, stewed raw fish with Sichuan shellfish, and sashimi with clam and scale.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Blotched Snakehead Sashimi
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
