Deer larvae are also small braised fish. After the annual fishing ban period is over, deer larvae are the most abundant on the market. Most common ones are divided into two types. One is called "Pig Brother Deer" by mother-in-law. It has gray skin, long body, and tight meat quality. Her husband likes to eat them very much. The other is a "round deer", with gray-black dots on the skin, a shorter and round body, and a relatively loose meat quality. Fresh deer larvae can be used to make porridge, but I haven't tried it before, but I still think that ordinary plain cooking is delicious, and the porridge is a little fishy.
Deer larvae are high-protein and low-fat marine economic fish. They are freshly cooked and taste delicious, with soft bones and bone spurs in the meat. There are also salty and dry products made from the sun and sold to other places.
Boiled deer with parsley
By SantosMoore
Recipe Recommendations
- salty and fresh
- cook
- ten minutes
- simple
Steps for Boiled deer with parsley
1
Tear off the outer skin of the deer larvae (ask the fish seller to help), wash it and scratch it with a small amount of salt.
2
Ingredients: Cut parsley with leaves, shredded ginger, Puning bean paste.
3
Put oil in a frying pan, just a little, and saute the shredded ginger until fragrant.
4
Pour in the deer larvae.
5
Stir fry and add celery.
6
Add the right amount of bean paste.
7
Stir well.
8
Turn to medium to medium heat and cook for two or three minutes, then turn off the heat and serve out.Boiled deer with parsley Make Tips
The skin of the fish must be peeled clean, and the blood in the gills and bones must also be washed away, otherwise it will not become bitter. This kind of fish is small and should not be marinated for too long. It will be very salty. Frozen fish will come out of water when boiled, so I didn't add water and cooked it directly so that the soup will not be too much. If you don't master it well, you can add two spatula in appropriate amount.