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How to make canned fish with bean drum
This fish is 3 dollars a pound, not fried or boiled, made into black bean fish, dry and chewy, twice as flavorful.

When it comes to black bean fish, I'm sure you've all eaten a kind of canned fish - pangolin with black bean sauce. The taste is salty and flavorful, dry and chewy, especially delicious, but a small can of two small fish, feel every time to eat is not addictive, my children especially like to eat it, every time I think I buy less. Although the canned fish bought outside is delicious, but I do not dare to buy more for the children to eat, I worry that there are additives, preservatives, to the children to eat is always uneasy. So it is better to do it yourself, a few days ago I sought from the restaurant chef friend there is a secret recipe, their own home to do a big bowl of black bean fish, this dish on the table, it became a hot commodity, the child said than to buy it is also delicious.

Outside the canned pangolin, we do not have pangolin sold here, I am using the small carp to do the black bean fish, small carp is rich in protein and vitamins, with calcium and eyesight, brain and brain function. Spring is the season for children to grow, this fish should be made more for children to eat, although the thorns, but fried crisp and then steamed, the fish's bones have long been crispy, melt in the mouth, parents no longer need to worry about the child stuck thorns. Because of the addition of tempeh, the taste is salty and fresh, the sauce is rich, dry and chewy, my children and my husband are especially like to eat, the practice is not difficult, only need to pay attention to two points, at home you can make a delicious tempeh fish. I'll share the recipe with you below.

Preparation materials: 800 grams of small crucian carp 100 grams of tempeh 1 piece of ginger 1 piece of garlic

Do tempeh fish can be used with scallops, pangasius, small yellowtail, small diaozi fish can be, as long as it is a small fish, thin thorns, are easy to fry crispy. I bought Yongchuan tempeh, which has a rich sauce and long aftertaste, especially suitable for making black bean fish.

Clean up the small carp, remove the head, in the back of the fish a few cuts, easy to taste. Season with a little salt, wipe with your hands and marinate for 20 minutes. (Here the salt should be less, after marinating the fish meat is firm, not easy to scatter when frying. But can not put too much salt, a moment also put black bean and soy sauce, to prevent over-salted, affecting the taste)

Ginger and garlic diced, dried chili pepper cut into circles. (Do not like to eat spicy friends can not put chili, taste is also very good yo)

Pot of oil, hot until inserted into the chopsticks, see around the bubble, you can put the small fish in the medium heat deep frying, deep frying until both sides of the golden crispy, rise from the pot standby.

Pour the oil from the pan into the bowl and set aside to cool. Add a little more oil left over from frying the fish and sauté the ginger, garlic and chili peppers on low heat to bring out the flavor.

Turn off the heat and add the tempeh and stir-fry well.

Spread the stir-fried tempeh on top of the fried fish and drizzle in 4 tablespoons of soy sauce. (Because both the tempeh and soy sauce are salty on their own, you don't need to add salt, the saltiness is just right)

Fill an electric pressure cooker with 4cm of water, then place the fish bowl into the pressure cooker, press the meat/chicken setting and press for 30 minutes.

After 30 minutes, open the lid and take it out, drizzle in a little oil left over from frying the fish, and you can eat it. The fish is bone-crunchy, dry and chewy, and tastes better than the canned fish you buy. If you can't finish it all at once, you can put it into a bowl with a lid, pour in 3 spoons of oil left over from frying the fish, seal it and keep it as you eat.

After being soaked in oil, the fish is more flavorful, with a rich black bean aroma and a soft, chewy texture, so give it a try if you like!

Tips:

1, do black bean fish can be used with scallops, pangasius, small yellowtail, small diaozi fish can be, as long as it is a small fish, thin, are easy to fry crisp.

2, I used the carp, although the thorns are more, but after frying, and then steamed, the bones have been crispy, can be chewed together to eat, especially fragrant. Moms and dads no longer need to worry about the child will be stuck thorns.

3, before frying the fish, sprinkle a little salt on the fish, wipe well marinated for 20 minutes, is to prevent the process of frying fish skin will be scattered, affecting the beauty. Note that the salt must be less, because later you have to put black beans and soy sauce, to prevent too salty affect the taste. If it is a scallop, there is no need to marinate, clean and directly cut into sections, dry with absorbent paper, into the frying pan fried.

4, before frying the fish with absorbent paper to dry the water on the fish, and then into the pot frying, so that will not splash oil to burn themselves. Try to stay away from the stove during the process of frying fish to prevent splashing oil yo!

Welcome to pay attention to the small fish private kitchen, to learn more food practices, small fish here waiting for you yo!

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