Braised crispy fish

Recipe ingredients:

5-6 pounds of crucian carp (more should not be less, less is not worth it), two bunches of cabbage (No. For the second layer, you can also use large radish slices) appropriate amount, 1-2 carrots, a dozen green onions (more but not less), a piece of ginger, three or four heads of garlic, two pounds of vinegar (the most expensive thing to braise crispy fish is vinegar), Aniseed, Sichuan peppercorns, one pound of sugar (can be added or subtracted according to taste), half a pound of soy sauce, two ounces of sesame oil, cooking wine, refined salt.

Preparation method:

1. Put the fish in clean water first, spit out the mud to remove the fishy smell, then remove the scales and disembowel the fish, remove the gills and internal organs (note Do not remove the heads), wash and dry, wash and dry the two cabbages, cut the carrots into strips, cut the green onions into sections, slice the ginger and garlic;

2. Use a large deep-mouthed casserole, first put it in the pot Place a few short bamboo chopsticks on the bottom (if you eat it often, it is best to make a small bamboo grate) to prevent the bottom layer from sticking to the pot. Place a layer of cabbage or radish slices on it, put a layer of onions, ginger, and garlic, spread it out, and put it on top. A layer of small fish, then a layer of vegetables, a layer of fish... Layer the fish in order in this way until all the fish are stacked. When stacking the fish, pay attention to the fish head facing outward and the fish tail facing inward, leaving a gap in the middle;

3. Place the peppercorns and aniseed in the cloth bag in the gap, put the carrot strips into the remaining gap, then cover it with cabbage to seal the top, and finally add soy sauce, vinegar and cooking wine to the pot. ;

4. Bring to a boil over high heat, boil for about 20 minutes, add sugar, pour sesame oil along the edge of the pot, cover the pot, open over low heat and then simmer for about 2- For 3 hours, when the fish bones are crispy and the soup is gone, simmer the crispy fish and it is ready;

5. Take the pot off the heat and let it cool. Be careful not to move it before it cools down. If you move it, the fish will be all cooked. Rotten

Features of the finished dish:

This dish is a cold dish, salty and sweet, with soft bones and crispy spines. You don’t have to worry about choosing the spines when eating it, and you don’t have to worry about pricking your mouth. Truly suitable for all ages.

Cooking skills:

The crucian carp for braised crispy fish does not need to be large, it is suitable to be about two inches long. If it is large, the bones will not be easily crispy and rotten. Secondly, it is better to use wild fish in living water. Those raised artificially in ponds that eat feed will be fat without the fragrance of fish. The way to distinguish them is that the fish raised in the pond are similar in size and white or dark in color. The fish in the dead pit are black in color. If you open the gills and smell them, they will smell like mud. The crucian carp in Huoshuiye River is golden yellow, comes in different sizes, and is lively and lively.

Nutritional benefits:

In autumn and winter, when the weather is cold, crucian carp is rich in calcium and can nourish the spleen and stomach.