● Materials for making steamed fish:

Ingredients: 2500 grams of carp.

Seasoning: rice wine 1000g, pepper 10g, sugar 150g, Daqu liquor 150g, salt 300g, lard 125g (refined).

● Features of steamed fish:

This dish is beige, fragrant and soft, salty and sweet, suitable for winter cooking.

● The practice of steaming bad fish:

1. Wash the carp, cut the viscera from the back, chop into cubes 6 cm long and 6 cm wide, put them in a big tile bowl, add salt and pepper, mix well and marinate for 3 days;

2. Remove the pepper, dry the water on the fish with a clean cloth, and let it dry in a ventilated place for two days until it is 70% dry.

3. Mix the fish pieces with sweet distiller's grains, white sugar and distiller's yeast, put them in a sealed jar and marinate for 10 day, which will turn into bad fish (the longer the jar is sealed, the better it will taste);

4. When in use, take the bad fish out of the jar (each fish is stuck with distiller's grains), put it into a bowl, pour in a proper amount of cooked lard (25g cooked oil per 500g of bad fish), and steam it in a cage.

● Miao Village wastes fish.

Rotten fish is the traditional food of Miao family. Sweet, sweet, sour and spicy. Delicious. That is, it has the function of opening lung and strengthening 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. Select carp in the field, and remove viscera and gills from the back. Marinate the sliced fish with salt for a week, then take it out and air dry it to 70% to 80%, then cut it into small pieces of about 10 cm2, fry it in tea oil until yellow, take it out and let it cool, then add ginger, pepper, allspice powder, garlic, etc. , layer by layer into the jar, and finally soaked in sweet wine. The jar is sealed and can be eaten in three or four months.

Zhao Bin wastes fish.

Dongping bad fish is one of the traditional famous foods, and its origin is in Zhouzhen. According to relevant records and legends, the creation of Dongping bad fish began in the thirty-fourth year of Kangxi in Qing Dynasty (AD 1695), and it has been more than 300 years. Nie, Xie, Zhao and Wang are all famous for making bad fish in the history of Zhoucheng, and Nie's bad fish is the most famous.

Cooked rotten fish has the characteristics of complete fish body, soft meat, rotten bones like mud, fragrant but not fishy, fat but not greasy. The finished fish has bright color, yellow sauce, mellow and refreshing taste, and good color and taste.

Bad fish is delicious and cheap, and it is a favorite dish of ordinary people. In the past, especially those poor people in the city who were engaged in pulling carts and carrying loads or doing small businesses, when they met with better income, they bought two glasses of wine, a pack of rotten fish (in the past, rotten fish was wrapped in lotus leaves or hemp leaves), holding a wine bowl in one hand and rotten fish in the other, squatting at the door of the hotel, drinking, eating fish, chatting and talking, and when they were happy, they came with a bang.

Bad fish is rich in minerals and trace elements such as calcium, phosphorus, iodine, zinc and selenium. 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 so much" is the admiration of overseas Chinese and travelers from different places for famous food in my hometown.

The basic practice of bad fish is:

Choose 5000 grams of fresh crucian carp (carp, catfish, snakehead, etc. ) is produced in the lake. Ingredients 50 grams of onion and 50 grams of ginger slices; The seasoning includes: 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 dried tangerine peel10g, fermented grains and cooking wine/kl.

Slaughter fish, remove gills and five internal organs, and wash (keep scales). Put the grate on the bottom of the pot, and stack the fish head and tail one by one. 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, dried tangerine peel and hairy soup. Heat the bottom of the pot with strong fire, boil it and simmer it slowly. Dip the broom in black flour paste, waste water and black paste, and sprinkle it on the fish every 1 hour (4 times in total). Cease fire after 6 hours, and eat after cooling. Bad fish is usually processed at night, boiled overnight and cooked in the early morning of the next day. Wood is the best fuel. Bad fish is best eaten cold and as soon as it is cooked. It tastes delicious.

● Spicy and bad fish

The method of spicy and bad fish is to slaughter grass carp, soak it in salt for half an hour, change the knife into pieces, put it in a pot and fry it until golden brown, then soak it in fried oil with ginger, rice wine and minced garlic, cool it and eat it. If you want to eat it while it is hot, steam it.

Its taste is slightly sour, slightly spicy, slightly sweet, crisp outside and tender inside, with a heavy smell.

Fish slices with spicy dates

The name of this recipe is to mess up the fish pieces.

Its cuisine is Fujian cuisine.

Types and local characteristics

The basic characteristics are unpleasant smell, red outside and white inside, and tender and delicious meat.

The basic material is fresh yellow croaker 1000g (other fresh fish with tender meat and less bones and scales can also be used). Ingredients: 25g of red distiller's grains, egg white 1, dried starch 100g, salt and pepper 10g, white sugar, monosodium glutamate, cooking wine, sesame oil, spiced powder, a little minced onion and ginger, and peanut oil 1000g.

1. Wash the fresh fish and cut off the head and tail for later use. 2. Use a flat knife to cut two pieces of fish on the back of the fish into blades (remove the spine), cut off the fish and remove the skin (paddle), and cut into 6×3×2 cm pieces. 3. Chop the red distiller's grains with a knife on the chopping board and put them in a big bowl. Add cooking wine, sugar and minced onion and ginger, and mix well. 4. Mix the cut fish pieces with the mixed juice and marinate for 15 minutes. 5. Make egg white slurry with egg white and dry starch, and size the pickled fish pieces. 6. Heat the oil pan with high fire, scrape the oil and add peanut oil. When it is five-ripe, put the pulped fish pieces into the oil pan one by one, fry until cooked, drain the oil and plate. Deep-fry the fish head in the oil pan, put it at both ends of the fish plate to form a whole fish shape, and pour sesame oil on it.

Braised cabbage with fish in red lees

Raw materials/seasonings

2 tablespoons fish 1/2 Jin Chinese cabbage 3 leaves 2 cloves garlic red wine juice (sliced)

Seasoning a: sugar 1/2 tbsp sesame oil 1/2 tbsp salt.

Seasoning b: sesame oil 1/2 tbsp white pepper 1 tbsp rice wine.

production process

(1) 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 distiller's grains sauce and seasoning b 15 minutes.

(2) Dip the marinated fish fillets in white powder, fry them in hot oil until cooked, and take out and drain the oil for later use.

(3) 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 juice and seasoning A, stir-fry evenly and serve. Large eels can be made into fish.