Grass carp can do pickled fish
Of course you can ah, and I personally think that grass carp to do pickled fish is the most delicious. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Freshwater fish with fewer thorns, tenderer and thicker meat are all suitable for making pickled fish, such as grass carp, carp, chub, silver carp or black fish can be, but usually choose grass carp, carp or black fish to make.
Grass carp and tofu soup practice
Ingredients: 1 grass carp (about 500 grams), 50 grams of tofu, 10 grams of green garlic, into the potherb 10 grams of cooking wine, soy sauce, sugar, cooked lard, chicken broth, each appropriate amount.
Practice:
① remove the scales, gills and viscera of the grass carp and wash, cut into 3 sections. Snow peas are washed and cut into small sections.
② cut the tofu into 1 cm cubes. The first thing you need to do is to cut it into small pieces.
③ Add lard to the pot, heat it up, put the fish, potherb mustard into it, then add cooking wine, soy sauce, sugar and chicken broth to cook until the fish is cooked. Put in the tofu, bring the soup to a boil, change the fire to simmer for a few minutes, until the tofu floats, put the green garlic and cooked lard that is ready.
How to pick the grass carp
First, look at the shape of the fish: heavy pollution of the fish, the form of abnormalities, some of the head of the tail is small, spinal curvature and even deformities, and there are yellow skin, the tail is green.
Second, look at the eyes of the fish: full convex, cornea transparent and clear is fresh fish; eyeballs do not protrude, cornea wrinkled or bruises in the eye is not fresh.
Third, smell the gills: fresh fish gill filaments were bright red, mucus transparent, with saltwater fish salty taste or freshwater fish earthy taste; not fresh fish gill color dark gray-red or gray-purple, mucus fishy.
Fourth, touch the body of the fish: the surface of the fresh fish transparent mucus, scales and scales have a glossy and tightly attached to the fish body, not easy to fall off; not fresh fish surface mucus more opaque, scales gloss poor and easy to fall off.
Fifth, pinch fish: fresh fish solid and flexible, finger pressure depression immediately disappear, no odor; not fresh fish slightly loose, finger pressure depression disappears more slowly, slightly fishy odor.
Six, look at the belly of the fish: fresh fish abdomen does not swell, the anus is white, sunken; not fresh fish anus is slightly protruding.