【Ingredients】 Wild whitewater fish from the Taihu Lake

【 Preparation method】 After dissection and washing, evenly cut 8 times onto the fish back. Marinate with scallions, ginger, salt, and local rice wine for 2-3 hours. Wash thoroughly and place on a plate. Add chicken oil, vegetable oil, and ginger slices and steam for 6-7 minutes. Take it out and sprinkle with scallions.

【 Features 】 Its meat is delicate, smooth and tender, and the soup is delicious. The water near Wuzhen used to be rich in this fish, but its quantity has decreased in recent years. Generally, whitewater fish die after being caught, but if properly preserved, their taste remains unchanged. If you encounter live whitewater fish, don't miss the opportunity. You can let the shop kill the steamed fish and taste its fresh, tender and original taste.

Of course, braising whitewater fish in brown sauce and cooking with chopped peppers is also a rare delicacy, and even the shop owner marinates the whitewater fish with little salt before steaming, which is also unique.

Reminder: Although this fish is fresh and delicious, it has many fishbones and should be eaten with caution.