What kind of fish is the "boss fish" that people in Qingdao and Yantai call? How to make it delicious?

It is a kind of ray, a smaller version of manta ray. It looks ugly, but its taste is first-class.

The most common method in Jiaodong is to cut it into pieces, add bean paste and cook it with tofu. This is a standard method. It tastes pretty good too. But I don’t like this approach very much, because the taste of fish after such treatment will be the same. The result of the treatment is similar to stew. Anyway, carp, mandarin fish, and bass all have the same taste after being stewed.

Why is this done? In fact, it is because the boss fish itself produces some amines, which give off a peculiar urine smell. This is also an important reason why shark and ray meat are not popular.

I tried a recipe from a small shop in Weihai, which is boss fish with scallion oil. After it is quickly steamed, a lot of scallion oil is poured on it. The taste is slightly stronger than that of steaming, and it is very delicious. Every time I go there, I will go to their restaurant to eat this dish. And I have never been disappointed every time I went.

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Manta ray, flat-bodied cartilaginous fish. In southern Fujian, it is called ram fish, in Zhoushan Islands it is called swallow fish, and in Jiaodong Peninsula it is called laozi fish and boss fish. The ray is delicious and the cartilage is edible and very chewy. Let’s take a look at how to prepare stingray in Hong Kong. Skate ray

① Remove the internal organs, gills and teeth from the ray, wash it, chop it into pieces, add light soy sauce, cooking wine, thirteen spices, ginger slices, chicken essence, marinate for ten minutes;

② Cut the garlic sprouts into sections (you can have more) and slice the ginger; heat the oil in a pan, add the garlic (the white sections of garlic are added first), and stir-fry the ginger slices until fragrant, add the rays and stir-fry, and cook the cooking wine along the sides of the pan Put a little, add light soy sauce, add water to cover the rays, cover the lid, boil the water, simmer over medium heat for 10 minutes, add garlic leaf segments and chicken essence, turn to high heat, and use a spoon to fill the soup Keep pouring over the fish pieces. When the soup is running low, remove from the pot. Fried ray

① Remove the internal organs, gills and teeth from the ray, wash it, chop it into pieces, add salt, cooking wine, thirteen spices, minced ginger, minced garlic, chicken essence, marinate for ten minutes ;

② Add sweet potato powder, a little fried powder and water and stir until the consistency is moderate, just like when you pick up the fish pieces, the slurry will slowly fall down; heat the oil pan until it is seven mature, piece by piece Add the rays and fry until the skin is golden brown, then remove and drain the oil.

Hello everyone, I am Brother Que, and Que is the short-sighted Que.

The "Boss Fish" as people in Qingdao and Yantai call it, its scientific name is Kong Ray is a kind of marine fish with many meat and few spines, and the meat is delicious. It can be steamed, stewed, braised or fried. Below, Brother Que will introduce to you how to make "Boss Fish" with garlic paste

Ingredients: Boss Fish One piece of boss fish, garlic, cooking oil, steamed fish soy sauce or light soy sauce, salt, and cooking wine

One piece of boss fish, remove the internal organs, wash it, make a few cuts on both sides of the fish, and then rub it evenly on the fish Add salt and cooking wine and marinate for ten minutes

Crush the garlic and mince it, add a little oil to the pot, stir-fry the minced garlic for a few times after it is hot, take it out and let it cool, spread it evenly over the marinade On the good fish

Add water to the steamer. After the water boils, put the fish in the water and steam for eight minutes. Take it out. Pour an appropriate amount of steamed fish soy sauce or light soy sauce on the fish. Add a small amount of oil to the wok and cook. When it starts to smoke, pour it evenly over the fish

I am Yu Renwen, a gourmet nutrition expert from the Chinese Cuisine Association Expert Committee. As a Yantai person who grew up eating seafood, I am very familiar with boss fish, and I can be sure - this is my dish! The boss fish is also called the ray or the turtle fish, and it is a cartilaginous fish together with the shark, sturgeon, and catfish.

The boss fish produced in Yantai and Qingdao has no "sand" on the skin, so it is easy to cook and delicious.

1 Nutrition of boss fish

Every 100 grams of boss fish contains 20.8% protein, only 0.8% fat, and contains no carbohydrates, so it is the best weight loss food. Boss fish is also rich in niacin and selenium. The selenium content in every 100 grams of boss fish is 29.4ug (Yang Yuexin, Wang Guangya, Pan Xingchang, Chinese Food Composition Table 2009 P126).

In addition, chondroitin sulfate extracted from sharks and rays can help strengthen physical fitness, resist aging, improve hearing and dry skin.

2 How to eat boss fish well?

Speaking of eating, as someone who is good at nutritional meal preparation, I immediately became excited! Boss fish has no hard bones, so it is suitable for all ages. It is most suitable for stew, braise and soup. Of course, it is also delicious when fried, but as a nutritionist, it is not the first method recommended.

Before joining the army, my family often made boss fish stewed with vermicelli with tofu and braised boss fish. When making braised boss fish, just add some onions, ginger, garlic and one or two star anise. It is not advisable to add too many seasonings to take away the flavor of the fish. The most delicious part of boss fish is the fins on both sides, which taste as delicious and tender as vermicelli.

3 Who is most suitable to eat Boss Fish

The elderly and children with poor chewing ability are more suitable to eat Boss Fish. Because there are no fish bones, they will not pierce their mouths, and the fish meat is fresh and tender. No need to chew much. If there are post-surgery patients or postpartum women at home, they will stew fresh boss fish with a little shredded ginger to make a white soup. It will be extremely delicious and very nourishing! When slaughtering the boss fish, be careful not to get pricked by the long needle on the tail. There is no meat on the tail anyway. Chop off the tail first before bringing in the fish. Otherwise, if you accidentally prick your hand, it will be extremely painful and even dangerous! Fresh boss fish has a natural seawater taste, and the liver, stomach and fish whites are all delicious! If you find that boss fish smells of ammonia when buying fish, don’t buy it!

Boss fish is actually not a good fish. It is rarely ordered on similar occasions. The price is considered economical among fish. The only way to eat it is to make soup or braise it. I have never seen it before. Fried or pan-fried.

The boss’s home-style braised fish is very good. Use some aniseed ingredients, add some light soy sauce, and then stew until the soup is thick. It tastes more delicious!

When making soup, just stew it. Do not add light soy sauce or aniseed. Add some fresh tofu and simmer for a longer time. When it comes out of the pot, add some fresh chrysanthemum or leeks. It will taste fresh!

Outsiders may not have heard of the boss fish, but if they see it, most people will probably know it. It is a ray, which looks very similar to what we usually call a manta ray. In Qingdao and Yantai areas, it is called boss fish.

In the Jiaodong area, boss fish is a very common home-cooked fish. It is not only delicious but also cheap. It can be stewed whole or cut into pieces and fried. It is delicious and the locals also like it. Call it "Lao Zi Fish".

In almost all oceans around the world, there is a kind of flat fish, that is, the ray, but it is different from what we see every day in aquariums. Manta rays and stingrays are two types of fish, and they are quite different.

Although rays and stingrays look very similar, they belong to different genera, and stingrays can also be regarded as a branch of stingrays, because there are all kinds of strange species, and some stingrays are different from stingrays in appearance. Very difficult to distinguish.

There are many kinds of rays, and the scientific name of the boss fish in the coastal areas of Shandong is Kong ray. The ray is recorded in the "Shan Hai Jing" and its shape is described. Like a carp, it has a fish body with bird wings, a pale head with a white head and a red beak, and it flies at night.

The body of the hole ray is much smaller than the common manta ray. The whole body is flat and wide. When swimming, it constantly swings its wing-like fins, making the body appear wavy, relying on the power of the waves. go ahead.

In Jiaodong, there is actually a saying about boss fish. It is said that boss fish was originally called "laoban fish" because many places like to use this fish at wedding banquets in the past, which means growing old together. , but later it evolved into a boss fish.

There is also a saying that emphasizes the word "ban" in the name of the boss fish. Because this fish has a flat body, it was originally called "Laozi fish". Ban means that it looks like A piece of board, so the homophonic word "boss fish" does not mean what we call a businessman.

Usually rays do not have dorsal fins and tail fins, but most species of rays have obvious dorsal fins and tail fins. Boss fish naturally also have them, and the boss fish has a head The tip of the head is triangular, the surface is yellow-brown or gray-brown, and there are two dorsal fins.

Generally speaking, the mouth of the boss fish is split horizontally. The teeth of the male fish are relatively flat, while the teeth of the female fish are slender. The male fish has two fins behind the pelvic fin, but the female fish does not. The tail of the fish has three rows of spines, while the female has five rows.

Although the boss fish looks very strange, many mainlanders think that this fish is only for viewing. In fact, the boss fish is a very popular household fish in many coastal areas. , as a cartilaginous fish, boss fish has less bones, more meat and is delicious.

The common way to cook boss fish in Jiaodong is to steam it or stew tofu. Stewing and braised in oil are also very good cooking methods. Most fish cooking methods are suitable for boss fish. fish.

The output of boss fish is not small, so fishermen in eastern Shandong and southern Liaoning often dry and preserve boss fish, and people also buy it in winter. These dried fish are served as a new year’s gift.

Boss fish is a marine fish. It is not too complicated to handle. Except for a big bone on the head, the whole body is cartilage and has no spines. It can be stewed, braised or fried. Boss fish is stewed Fried tofu and garlic are very popular.

The scientific name of the boss fish is Raja porosa (Latin scientific name: Raja porosa), which is an animal of the order Rayformes, family Rayidae, and genus Ray. The body is flat, the body disk is slightly round or oblong, and the body length is generally 30 to 50 cm. The width of the body plate is greater than the length of the trunk, the weight is 1000-5000 grams, the tail is flat and narrow, the sides are well developed, the snout is long and the tip of the snout is protruding. The leading edges of juveniles and female adults are slightly wavy and the snout is slightly protruding; the leading edges of male adults are very wavy and the snout is significantly protruding. The tail is broad and flat, with well-developed side pleats. The eyes are small and oval, and the snout length is 3.6 to 4.4 times larger than the eye diameter. The blowhole is located behind the eye. The anterior nasal valve is wide and extends to the outside of the mandible. The front of the posterior nasal valve protrudes in a semi-circular shape on the outside, forming a water inlet. The mouth is large and horizontally flat; the teeth are small and numerous, arranged like paving stones, the male body is sharp and the female body is smooth.

In different places, they are called Laoban fish, Laozi fish, Boss fish, Fu fish, Huazi fish, pot cover fish, tiger fish, tiger fish and bream. It inhabits the sandy bottom in colder sea areas and is often buried shallowly in the sand with its eyes and blowholes exposed. It lurks during the day and moves around at night to look for food.

The food of the hole ray includes: jade fish, lugworm, shrimp, cephalopods and frozen small fish (need to be cut into pieces with a knife for feeding). However, its mouth is located on the ventral surface of the head. Therefore, when feeding in captivity, food must be thrown in front of the head or around the body disk. The orifice gills sense the food and swallow it with the help of the senses on the ventral surface of the body disk. Distributed in the Yellow Sea and East China Sea; along the coasts of Korea and Japan.

The meat is more fleshy, less thorny, and has no hard bones. The meat can be eaten fresh, but more often it is salted and processed into light dried fish. Laozi dried fish is an aquatic product that coastal residents in Liaoning, Shandong and other provinces are accustomed to and like to eat. It is regarded as an indispensable "new year's product" for celebrating the Spring Festival. The muscles of rays contain trace amounts of urea, so they need to be scalded with boiling water before cooking to remove the odor.

How to eat boss fish (preparation)

1. Braised boss fish

1.1. Main ingredient: 1 boss fish, The auxiliary ingredients include the right amount of oil, right amount of salt, right amount of ginger, right amount of chili, and right amount of soy sauce.

1.2. Remove internal organs and gills. The inner part is easy to remove. The gills are in the semicircles on both sides. You need to cut them off with scissors to get them clean. 1.3. Heat the oil, add shredded ginger and chili pepper.

1.4. Add salt and soy sauce. Cover the pot and simmer for 10 minutes. 1.5. Remove from the pan, the delicious braised boss fish is ready. Eat this hot.

2. Boss fish stewed with tofu

2.1. Main ingredients: boss fish 750g, tofu 250g, auxiliary ingredients: appropriate amount of oil, appropriate amount of salt, 100g of chrysanthemum, appropriate amount of green onion , appropriate amount of ginger, appropriate amount of bean paste, and appropriate amount of cooking wine.

2.2. One boss fish, wash it.

2.3. Chop into large cubes.

2.4. Boil water in a pot, add boss fish and blanch it. 2.5. Remove and wash.

2.6. Cut the tofu into cubes.

2.7. Prepare onions and ginger.

2.8. Heat the oil in the pot, sauté the onion and ginger, add the bean paste and stir-fry.

2.9. Add appropriate amount of water to boil, add cooking wine, appropriate amount of salt

2.10. Add tofu and boss fish.

2.11. Bring to a boil over high heat, then turn to low heat and simmer for more than half an hour. 2.12. Add chrysanthemum.

2.13. Turn to high heat and stir twice before turning off the heat.

Who can’t eat boss fish?

1. Who cannot eat boss fish? The general population can eat it. Those who are allergic to boss fish should eat with caution. 2. Boss Fish is suitable for the general population. 3. Taboos on boss fish: Generally, there are no special taboos.

What a coincidence, I just ate this this morning.

Speaking of which, the Jiaolai area is not a feast for the eyes. Why, because this fish is not on the menu of traditional banquets, and it is not as nutritious and delicious as other fish species. However, it is still relatively popular on the dinner tables of ordinary people because it has no thorns, or in other words, the thorns do not hurt people.

As for the cooking method, we provide a sun-dried and steamed method, similar to the sweet sun-dried fish in Jiaodong area, which is also very delicious. The specific method is also simple. Remove the internal organs from the fish, wash it, dry it in the shade until it is semi-dry and hard, then cut it into sections, add an appropriate amount of shredded onion, ginger and pepper, and steam it in a pot. That’s it.

The boss fish is a kind of sea fish. Its scientific name is Kongray. Its shape resembles the head of a farm tool, also known as the ploughshare. The meat is very delicious and nutritious, and is loved by everyone. There are many ways to cook boss fish, steamed, braised, stewed, braised in sauce, etc., all of which are very delicious.

Fish is a meat that we often eat in our lives. It is delicious, delicate, nutritious and delicious. It is loved by everyone. Many people like to eat fish. Fish There are many types of fish. Many fish are rarely seen. They are only seen in restaurants and on TV. We don’t have boss fish here. Many people probably have never seen it. Let’s share the “boss fish” What kind of fish is it and how to make it delicious?

1. What kind of fish is "boss fish"?

There are so many types of fish, some of which we may not even know the names of, boss Fish is the popular term for hole ray. It is a kind of sea fish and a smaller version of manta ray. Its shape resembles the head of a farm tool plowshare, also known as ray fish. The boss fish has many aliases, such as pot fish, tiger fish and labor plate fish. Fish, etc., look a bit ugly, but boss fish is rich in nutrients, has a delicious and unique taste, and will be very popular.

2. Braised boss fish

1. Prepare ingredients: boss fish, garlic sprouts, ginger, garlic, light soy sauce, dark soy sauce, sugar, oyster sauce, chicken essence, pepper

2. Choose fresh boss fish. The internal organs of boss fish are under the belly of the fish. Clean the gills and internal organs. If there are thorns on the tail of the fish, chop them off directly and wash them. Cleanly chop into small pieces and put in a basin.

3. Wash and slice the ginger, wash and pat the garlic, wash and cut the garlic sprouts into sections, add a little water to the pot, and boil the water. Put the fish in and scald it to remove the fishy smell and mucus on the surface. After scalding, take it out to dry out the water.

4. Heat the oil in the pot. Add a little oil to the pot. When the oil is hot, add the garlic and ginger. Stir-fry until fragrant. Add oyster sauce and light soy sauce and stir-fry evenly. Add a little water, add the boss fish, add dark soy sauce, sugar, chicken essence, and pepper to taste. Cover and simmer for 10 minutes. Add garlic sprouts, stir-fry evenly, and reduce the juice over high heat.

3. Boss fish stewed with tofu

1. Prepare ingredients: boss fish, tofu, ginger, garlic, coriander, dried chili, onion, pepper, salt, soy sauce, sweet noodle sauce, vinegar , rice wine

2. Clean the internal organs and gills of the boss fish, remove the fish tail, rinse and chop into small pieces, wash the tofu and cut into small pieces, ginger and garlic Wash and smash into pieces, wash and cut green onions into sections, wash and cut dry chili peppers.

3. Add a little oil to the pot. When the oil is hot, add ginger, onion, garlic, dried chili pepper, and Sichuan peppercorns. Stir-fry until fragrant. Add a little vinegar, dark soy sauce, Sweet noodle sauce, stir-fry evenly and add appropriate amount of water.

4. Put the boss fish in, then put the tofu in, add a little rice wine and salt and bring to a boil, cover and turn to low heat Simmer for half an hour. When the time is up, take it out of the pan and sprinkle with chopped green onion and coriander. It's so delicious.

Summary: Now everyone knows what kind of fish the boss fish is. Although the boss fish looks ugly, it tastes very delicious, with a unique taste and delicious meat. It tastes full of collagen, delicious and affordable. There are many ways to prepare boss fish, and they are all very delicious. You can make it according to your own taste.