Zhanggong fish is not only a highly nutritious ingredient, but also a type of traditional Chinese medicine that strengthens the muscles and bones. It is the flesh of the Liza fish, a type of fish in the Liza family. It can be used to make Zhanggong fish tofu soup, which is not only delicious and refreshing, but also has beauty and anti-aging effects.
【Morphological characteristics of Zhanggong fish】
Zhanggong fish has a slightly cylindrical body shape, with a flattened posterior. It is about 30 centimeters long. The head is slightly pointed and has larger scales. The mouth is large, terminal, and slanted, with a slightly protruding lower jaw.
Both the upper and lower jaws, as well as the vomer and operculum, have teeth; the lower jaw may also have large teeth. There are 59-62 lateral line scales. The dorsal and anal fins are long, with 47 and 29 rays, respectively. There are no pelvic fins. The caudal fin is elliptical in shape.
The body color is brownish-gray, with a lighter color on the abdomen. There are 11 "V"-shaped black stripes on the body sides. There is a large black spot at the base of the caudal fin and above the pectoral fin.
There are many small white spots on the head, back, and sides of the body. There are two black stripes on each side from the operculum to behind the eye.
【Recipe for Zhanggong Fish Tofu Soup】
Ingredients: 1 Zhanggong fish, ginger as needed, tofu as needed, oil as needed, salt as needed.
Directions: Remove scales, gills, and internal organs from the Zhanggong fish and wash thoroughly. Slice the ginger, cut the tofu into small pieces. Heat oil in a pan and sauté the ginger slices until fragrant. Fry the Zhanggong fish over low heat until slightly golden. Add 1000 milliliters of water to the pan.
Add all the ingredients to the pan and cook over high heat for 5 minutes, then simmer over low heat for 15 minutes. Once the soup is cooked, add oil and salt to taste.
Effects: Zhanggong fish tofu soup is refreshing and nourishing, providing protein and having a very tender and delicious taste.
