Small crucian carp is generally used to cook small fish. The internal organs are removed and washed, then the fish is dipped in flour or egg white and fried in an oil spoon until golden brown. Then, put the strips of small fish into the pot, sprinkle with onion, ginger, garlic and aniseed, pour into the soup made of cooking wine, vinegar, soy sauce, sugar, batter, monosodium glutamate and appropriate amount of water, simmer on low heat until the fish are soft, and then sprinkle with a little sesame oil to take it out. Eating steamed paste with boiled small fish is delicious and delicious.
Ingredients: (25 portions) 2000 grams of new corn flour, 5 petals of star anise, refined salt 12. 5 grams, 25 grams of ginger, 5 grams of alkaline noodles, 250 grams of soy sauce, 2,500 grams of small miscellaneous fish, 75 grams of vinegar, clean onion100g, flour150g, corn flour yeast 750g, garlic 25g, peanut oil1500g (actual consumption 350g
Production: Put the cauldron with a sharp bottom on a strong fire, pour in peanut oil (75g), heat it, first add star anise, stir-fry until fragrant, and then add onion, ginger and garlic. When the chopped green onion is golden yellow, add small fish and cook with soy sauce and vinegar. Add salt, pour water (3500g) and cover the pot. After the soup is boiled, stick the prepared biscuits around the edge of the pot one by one, cover the curtain made of sorghum stalk, cover it with wet cloth, and move the pot to medium heat. /kloc-After 0/0 minutes, move the pan to low heat and cook for about 5 minutes. Then put the pot back to medium heat, pour the wet starch into the fish soup, hook it with thin clams, put the fish soup into 25 dishes, and you can eat it with the cake. Sticking cakes to cook small fish atlas method 2 Many people say that "Sticking cakes to cook small fish" is made of two pots, while rural Lutai in Tianjin is made of one pot at a time, so it is called this. "What is your family doing today?" Answer: "Sticking cakes to cook small fish". At present, restaurants rarely make food in the street, but farmers usually make it themselves. I'm afraid it's hard for people living in cities to eat authentic stickers and boiled fish.
Method:
(1) Cookware: 6-print double-sided pot, the height between the top of the pot and the ground is 70 cm, and the hearth is about 35 cm away from the bottom of the pot. It is made of bricks and is especially suitable for burning firewood. The pot cover is made of thin sorghum stalks connected in series. It can be made of wood or aluminum, but it tastes bad.
(2) Method of mixing corn flour: generally, add a proper amount of soybeans (or not), add boiling water into the pot, stir evenly with chopsticks, slightly cool and wet the dough, moderate in hardness, non-sticky and non-flowing. Stand by and watch.
(3) Keep the live fish healthy in advance, spit out the dirty things, then squeeze out the internal organs by hand, wash them clean and control the water.
(4) Mix several seasonings into mixed juice. Heat the oil in the pot, fry the small fish on both sides until they change color, then cook the mixed juice, taste it, heat the pot until the juice overflows the small fish, divide the corn flour into equal parts, each part is100g, stick it up and down with both palms, and paste it into the pot. The pot must be hot, or it will slide down. Generally, the commonly used pot does not need to be oiled, and then it can be simmered for about 3 minutes.
Features: unique, one-pot cooking, slow cooking with firewood, uncovered the farmer's homemade pot cover with wet cloth sorghum stalks, steaming, fragrant, soft cake top, yellow cake bottom, crisp and fragrant when chewed, delicious to eat, and even the fish head is "crisp to the mouth". Because fish and food are mixed in the same pot, the cake is filled with the smell of fish, and the small fish reveals the smell of corn and has a strong local flavor.