Basic practice of spoiling fish
Choose 5000 grams of fresh crucian carp from lake. 50g of onion and 50g of ginger slices as ingredients; Seasonings include: 300g of sweet noodle sauce, 200g of black sauce, 25g of refined salt, 500g of soy sauce, 600g of vinegar, 50g of pepper, 50g of fennel, 5g of cinnamon10g, 5g of aniseed, 50g of orange peel10g, 50g of fragrant grains and cooking wine/kloc-0.
Slaughter the fish, remove the gills and five internal organs, and wash them. Put the grate at the bottom of the pot, and cross the head and tail of the fish and stack them layer by layer. Leave a hole in the middle of the fish pot and put in salt, cooking wine, ginger slices, onion slices, soy sauce, vinegar, pepper, fennel, aniseed, cinnamon, orange peel and hairy soup. Heat the bottom of the pot with strong fire, and then simmer slowly after boiling. Dip the broom in black flour sauce, waste water and black sauce, and sprinkle 1 time every 1 hour. Cease fire after 6 hours, and serve after cooling. Bad fish is usually processed at night, simmered overnight and cooked in the early morning of the next day. Wood is the best fuel. It's best to eat bad fish cold and eat it as soon as it's out of the pot. It's very delicious.
What is the common practice of spoiling fish?
Bad fish is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements. Regular consumption can enhance the absorption of calcium and promote physical strength. This product has the characteristics of hygiene and convenience, and is a good product for family banquets, travel fast food and gifts to relatives and friends. "I miss my hometown badly" is the admiration of overseas Chinese and travelers in different places for the famous food in my hometown.
Main ingredients: crucian carp;
Ingredients: honey, onion, ginger, dried pepper, star anise, pepper and fragrant leaves;
Seasoning: cooking wine, soy sauce, vinegar, salt, sugar, pepper, steamed fish and soy sauce.
1, clean the fish, then sun it, brush a layer of honey on it, brush a layer of honey on both sides, brush the honey evenly, so brush the honey and color it, and cool it after brushing.
2, first cut some onions, then cut some ginger slices, ginger can be cut a little bigger, onion can be cut a little bigger, onion ginger is put into the plate, prepare a dried pepper, an octagonal, a small pepper, and then prepare a fragrant leaf.
3, pour oil in the pot, you can put chopsticks in the oil pan, there are bubbles, it's almost the same, turn to medium heat, put the fish in the oil pan and start frying, shake the pot during the frying process to prevent the pot from sticking, and fry until both sides are golden. Take it out, and take it out after frying.
4. Prepare the pressure cooker, and put the larger onion slices and ginger slices into the bottom of the pot, so as to remove the fishy smell. Put the fish back down and the fish belly up, and then pour the soup into it to taste better, so as to code the fish together.
5, adjust the juice below, a spoonful of cooking wine to deodorize, a spoonful of soy sauce, a spoonful of vinegar, two spoonfuls of salt, and then a spoonful of sugar, add some pepper, stir well for later use, and then add steamed fish and soy sauce.
6. Pour oil into the pot, add pepper, star anise and fragrant leaves, stir-fry until fragrant, then add onion ginger and dried Chili, then add the prepared juice, add clear water, boil over high fire, turn off the fire after the juice is cooked, pour the cooked juice into the pressure cooker, cover it, stew for 20 minutes, and cool it after stewing.
7. All right, this bad fish is ready and brought out.
Note:?
1 Brush a layer of honey on the fish mainly for coloring. If you don't like using honey, you don't need it.
2. Put the bigger onion slices and ginger slices into the bottom of the pot, so as to effectively remove the fishy smell. Put the fish's back down and the fish's belly up, and then pour the soup into it to taste better.
How to make bad fish
● Materials for making steamed fish:
Ingredients: 2500g carp.
Seasoning: rice wine1000g, pepper10g, white sugar150g, Daqu liquor150g, salt 300g, lard125g.
● Features of steamed fish:
This dish is beige, fragrant and soft, salty and sweet, and suitable for winter production.
● The practice of steaming bad fish:
1. Wash carp, cut open from the back to remove internal organs, chop cubes 6 cm long and 6 cm wide, put them in a big earthen bowl, add refined salt and pepper, mix well and marinate for 3 days;
2. Remove the pepper, wipe the water off the fish pieces with a clean cloth, and air them in a ventilated place for two days until they are 70% dry.
3. Mix the fish pieces with sweet distiller's grains, white sugar and koji, put them in a sealed jar, and marinate them for 10 day, thus making the fish into bad fish;
4. When in use, take out the bad fish from the jar, put it into a bowl, pour in a proper amount of cooked lard, and steam it in a cage.
● Miao village wastes fish.
Bad fish is the traditional food of Miao family. Fragrant, sweet, sour and spicy. Delicious. That is, it has the function of opening the lungs and strengthening the spleen.
Raw material formula carp 10 kg salt 1 kg ginger 1 kg garlic 0.5 kg spiced powder 0.3 kg Chili powder 1 kg sweet wine juice 5 kg.
The production method is simple. Carps in Tanaka were selected, and the viscera and gills were removed from the back. Marinate the sliced fish with salt for a week, then take it out and air dry it to 70-80%, then cut it into small pieces of about10cm ~ 2 and fry it in tea oil until it is yellow, take it out and cool it, then add ginger, pepper, allspice powder, garlic, etc., put it into the jar layer by layer, and finally soak it in sweet wine. The jar is sealed and can be eaten in three or four months.
Braised cabbage with fish in red lees
Raw materials/seasonings
2 tablespoons fish 1/2 Jin of Chinese cabbage with 3 leaves and 2 cloves of garlic.
Seasoning a: sugar 1/2 tablespoons sesame oil 1/2 tablespoons salt.
Seasoning b: sesame oil 1/2 tablespoons white pepper 1 a little teaspoon rice wine.
Production process
Wash and drain the fish fillets and Chinese cabbage, cut the fish into 2cm wide and 8cm long, and marinate with 1/2 tablespoons of red wine sauce and seasoning B for 15 minutes.
Dip the marinated fish fillets in white powder, fry them in hot oil until cooked, take them out and drain the oil for later use.
Heat the pan, add a little oil, saute the garlic slices, stir-fry the Chinese cabbage until soft, then add the fried fish slices, the remaining red wine sauce and seasoning A, stir well and serve on a plate. Fish can be made from big eels.
Authentic practice of spoiling fish
There are many ways to cook bad fish, such as steaming, stewing and burning.
What I want to share is to burn fried fish. Poached fish is also known as the pregnant fish, and it is also a traditional famous dish. Bad fish is fat in winter. By the next spring and summer, it is not as thick and plump as winter. In China, Dianchi Lake in Yunnan and Longchi Lake in Liuhe are famous for their bad fish. This fish, the bigger the meat, the more tender it is. It is one of the top grades of freshwater fish in China.
Cooking method: burn.
Raw materials: live fish, 2 strips, 800g, clean pork fat, 300g, diced cooked bamboo shoots, 20g, sliced cooked bamboo shoots, 45g, diced pork fat, 45g, cooked lard, 70g, peanut oil, 45g, cooking wine, 30g, soy sauce, 45g, refined salt,/kloc-
Method:
Processing: fish scales, gills, fins, cut open from the back, remove internal organs, peel off the old skin at the pectoral fins, wash, take a clean cloth and wipe dry.
Cut and match: cut the pork into small pieces, put it in a bowl, add diced bamboo shoots, cooking wine, soy sauce, sugar, salt, minced ginger and onion, distiller's grains and wet starch, stir well to make stuffing, fill it in the belly and gills of the fish, cross the fish with a knife, and smear soy sauce.
Cooking:
1. Bring the wok to a high heat, add peanut oil, and when the oil temperature is 70% hot, put the fish in and fry until golden brown, and take it out.
2. Put ginger slices and onion slices in the original pot and fry them slightly, then put the fried fish with the yellow side facing upwards, add cooking wine, soy sauce, sugar, salt, clear water, bamboo shoots and diced suet, bring to a boil, add cooked lard, cover and reduce the fire for about 30 minutes, then move to high heat to collect thick soup, and take the pot and plate.
Flavor characteristics:
The fish is full like a purse, golden in color, tender and tender, and has a unique flavor.
Operation key:
1. When frying fish, the pan should be heated, and then the oil should be put in before frying, which can make the fish skin not stick to the pan. Otherwise, the fish skin will stay in the pot, which will affect the modeling quality.
2. When filling the stuffing, it should be moderate, not too little, too much, too little and not full. Too much burning will break the belly of the fish and affect the shape.
What's the easiest way to make bad fish?
Ingredients: carp 10 kg, salt 1 kg, ginger 1 kg, garlic 0.5 kg, spiced powder 0.3 kg, Chili powder 1 kg, and sweet wine juice 5 kg.
Production method:
Bad fish processing is simple. Carps in Tanaka were selected, and the viscera and gills were removed from the back.
Marinate the cut fish with salt for a week, then take it out and air dry it to 70-80%.
Then cut into small pieces of about 10 cm2 and fry them in tea oil until they are yellow.
Take it out, cool it, add ginger, pepper, allspice powder, garlic, etc., put it in the jar layer by layer, and finally soak it in sweet wine juice. The jar is sealed and can be eaten in three or four months.
Extended data:
Fish with five spices in eastern Henan is rich in nutrition, delicious and appetizing. Regular eating has the magical effects of invigorating qi and mind, caring skin and beautifying, and supplementing calcium for children and the elderly. Now I will introduce my own simple methods of groping and improving as follows:
Ingredients: about 20 pairs of crucian carp.
Ingredients: onion, ginger, star anise, fennel, pepper, pepper, cooking wine, aged vinegar, sugar, soy sauce and cooking oil.
The practice of spiced bad fish
Practice:
1, crucian carp to internal organs and gills, but do not scrape scales, wash and dry for later use.
2, onion cut into large sections, ginger cut into large pieces.
3. Put the cooking oil into the pot and get angry. When the oil temperature reaches 80-90 degrees, put in the dried crucian carp and fry it slowly on low fire until the fish is brown. Don't make a big fire, otherwise the appearance of the fish will be destroyed.
4. Put a wok or clay pot on the fire, put a layer of scallion at the bottom of the pot, then put a proper amount of ginger, star anise, fennel, pepper and pepper on it, then put a layer of fried fish on it, put another layer of scallion on the fish, and then put another layer of fish, and so on, until the fish is finished, but not beyond the position of the pot cover, then add sugar, soy sauce and vinegar, and then pour water.
5, first boil the fire, and then slowly fry it until there is almost no water in the pot. Usually about three or four hours.
6, pour in sesame oil to get out of the pot.
References:
Baidu Encyclopedia: Miao Village Bad Fish
How to cook the delicious steps of bad fish
1. We can cut fresh carp or sun-dried fish into small pieces, which will make the fish more convenient to taste and store. After cutting the fish into pieces, rinse it with water, then use absorbent paper to absorb the water from the fish and set it aside.
2. Choose a glass bottle or a ceramic bottle, which must be sealed. Then we need to wash and dry it and put it aside for later use. Never have water in the bottle, or the bad fish will go bad.
3. Put the cut fresh fish pieces or dried fish pieces into the glass group for compaction, and be sure to remove the air when putting them.
4. First spread a layer of distiller's grains on the bottom of the bottle, then put fish pieces on it, then spread a layer of distiller's grains, and then spread a layer of fish pieces after pressing tightly. Repeated several times, each layer of distiller's grains should be put with a layer of fish, one layer separated by another, and after repeated several layers, all distiller's grains and fish can be mixed and pressed together.
5. Pour the white wine into the bottle with distiller's grains and fish pieces. The wine must not pass the fish.
6. Finally, the bottle is sealed, and it can be taken out and eaten in 15-20 days. It is very good to take out the good bad fish and eat it steamed or braised.