material
Ingredients: crucian carp, onion, ginger, green pepper, garlic, cooking oil, sugar, vinegar, soy sauce and yellow wine (Danyang and Shaoxing yellow wine are the best).
method of work
Scales, gills and viscera of crucian carp are removed, washed and dried for later use; Heat an iron pan (preferably an iron pan) and add a proper amount of cooking oil; When the oil just smokes, add onion, ginger and garlic and stir-fry until fragrant, then add small crucian carp and stir-fry slightly; Then add yellow wine, the amount of yellow wine should be just enough to submerge the small crucian carp, and white wine and water should not be used instead of yellow wine (key one: no water should be released); Then add sugar, vinegar, green pepper, soy sauce, each according to personal taste, but vinegar should not be too much, and salt should not be used instead of soy sauce to add salt; Cover the lid and simmer until the soup is thick, and it is appropriate to eat it immediately (key 2: burning for too long and leaving it for too long will lose its fresh and tender taste.
Sweet and sour crucian carp
material
Carassius auratus, sugar, vinegar, chopped green onion, ginger and garlic, soy sauce, salt
method of work
1. Put oil in the pan, fry the small crucian carp on both sides with medium and small torches until golden, so that its bones are crisp and not afraid of getting stuck.
2. Xiao Chan doesn't want to waste too much oil, so it takes a long time to fry and fry.
3. Prepare chopped green onion, chopped ginger and garlic, sugar, vinegar, salt, and raw rice into juice.
4. Saute ginger and garlic in oil pan, and lower the juice.
5. Add a little more water to boil, add the fried crucian carp, cover and simmer for a while, then collect the juice on high fire, put it on a plate and sprinkle with chopped green onion.
Fried crucian carp
material
Small fish, one egg, proper amount of flour, a little salt, a little chicken essence, a little pepper, a little baking powder and a little water.
method of work
1. Marinate the small fish with salt for two hours first, and put them in the freezer when it is hot. Before frying, rinse the blood with clear water and drain the water.
2. Mix the batter. Beat the eggs in a bowl, add pepper, salt, chicken essence and baking powder and stir them up.
3. Pour in flour and mix well with a little water.
4. The consistency of the batter is suitable to evenly wrap the fish.
5. Put the small fish in the batter and let both sides of it be covered with batter.
6. Take the oil pan, turn on the fire, and the small fish wrapped in batter under the oil heat (slightly blue smoke).
7. After the first batter is solidified, turn the small fish over and fry it for about 1 minute, then turn it to medium and small heat, and turn the small fish frequently to heat both sides evenly, and fry it for about six or seven minutes before it can be served.
Braised crucian carp
material
Crucian carp, flour, onion, ginger, garlic, soy sauce
method of work
1. Scales, gills and internal organs of crucian carp are removed and washed. My two crucian carp are very big, weighing one pound and a half, and they are wild.
2. Fry in a little oil until it is slightly yellow. Fish Pete loves to stick to the pot. You can pat some flour on the fish in the pot so that it won't peel off when frying. I like fish skin best!
3. Add onion, ginger and minced garlic, and add appropriate amount of water to boil the sauce.
4. After boiling, simmer for 30 minutes until the soup is thick, and you can serve it!
Dry fried crucian carp
Material: small white crucian carp
Seasoning: Jiang Mo, minced garlic, oil chili pepper (Chili powder), pepper powder, salt, soy sauce, vinegar, cooking wine, sugar, monosodium glutamate and chopped green onion.
method of work
1, Carassius auratus cut and washed, drained, salted with appropriate amount of salt, and slightly air-dried for later use.
2. Put a proper amount of oil in the wok, heat the oil, and fry the fish on both sides until golden brown.
3. When the fish is almost fried, pull the side or scoop it up, leave a place with oil in the middle, add minced garlic and Jiang Mo to stir fry, and then add oil chili pepper or Chili powder and pepper powder to stir fry.
4, pour in the right amount of cooking wine, soy sauce (not too much, because the fish is salted), vinegar, sugar, monosodium glutamate, stir well, sprinkle with chopped green onion and start the pot.
Crispy crucian carp
material
Ingredients: small live crucian carp (preferably 1 0cm long)1kg, 600g scallion. Sesame oil120g, sugar color 30g, rock sugar powder 60g, sugar100g, spiced powder 3g, cinnamon, pepper, aniseed, clove, cardamom 6g, cooking wine120g, and aged vinegar/kloc-0.
method of work
(1) Remove the gills and scales of crucian carp, cut a small mouth about 2 cm long along the belly of the fish under the gills, take out the internal organs (be careful not to break the gall bladder), and rinse it with clear water.
(2) Cut the scallion into10cm long segments. Mix soy sauce, aged ester and cooking wine together to make seasoning water.
(3) Add a room full of pork ribs to the casserole, then spread a layer of ginger slices, and sprinkle with spices such as cinnamon, pepper, aniseed, clove and cardamom. Then put the fish head to the side of the pot, centrifugally bar-code it into a neat circle (leaving a hole in the middle to form a chrysanthemum shape) and sprinkle spiced powder on it. Cross-code a row of fish in the middle, cover the holes, and sprinkle a layer of spiced powder to code the scallion segments into chrysanthemums. Pour the white sugar and rock sugar powder into the middle of the scallion section, pour the sugar color of sesame oil evenly on the scallion section, and add more than half of the seasoning water.
(4) After moving the casserole to a high fire and boiling it, cover it with a smaller porcelain plate and simmer it on a slow fire. When simmering, let the soup boil out around the porcelain plate. If the soup doesn't come up, you must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8 ~ 9 hours), and the fish can be simmered.
(5) Then uncover the porcelain plate and air it for 6-8 hours, first take out the scallion segments, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of onion on the fish and pour the original soup.
crucian carp soup
material
Carassius auratus 1 strip, Flammulina velutipes 250g, Lycium barbarum 10, scallion, shallot and ginger.
method of work
1, crucian carp, remove gills, disembowel and clean up, and make three cuts on both sides of the fish body with a knife.
2. Fry in the oil pan until golden brown on both sides and take it out for later use.
3. Put the fish in a casserole or soup pot, and add a proper amount of water, at least without touching the fish. Add cooking wine, salt, onion and ginger slices. Open a big fire and cover it for cooking.
4. Wait for the pot to add the medlar and cook for 20 minutes on low heat.
5. After 20 minutes, add Flammulina velutipes.
6, 5 minutes later, the pot can be served, sprinkled with minced shallots to dress up, and delicious.
Zi ran Xiang su Xiao crucian carp
material
Small crucian carp, proper amount of salt, 2 tablespoons of cooking wine, ginger 1 chunk, 5 garlic cloves, appropriate amount of Chili powder, cumin powder 1 tablespoon, chopped green onion.
method of work
1. Clean the small crucian carp first, then marinate it with salt and cooking wine for one hour, and turn it over from time to time to marinate it evenly;
2. Chop garlic cloves and cut ginger into thick slices;
3. Heat the oil in a pan to 60% heat, put the fish in twice and start frying, fry the ginger slices together, turn to low heat and slowly fry until the crucian carp is golden and crisp.
4. Wash the pan, burn a little oil, stir-fry minced garlic and Chili powder, spray soy sauce, add a little water to make juice, pour oyster sauce and sprinkle chicken essence to collect juice, pour in fried crucian carp, sprinkle cumin powder and sprinkle chopped green onion.