First of all, pick the fish:

It's OK if it's palm-length! And it must be fresh, the color of the fish eyes should be bright and clear, the body of the fish should be slippery

Then it is to clean the fish:

The fish gills, the fish belly, especially the small scales on top of the fish belly should be removed and washed clean, and the black membrane inside the stomach, not every one of them, if any, should be removed

You can see that in the fish gills under the fish to the end of the fish there is a line on both sides, and finally to use a knife to From the position under the gills cut down, fish tail and then cut a little you will see the fish body inside a line, with a hand to grab with a knife gently pat to pull it out, this line has a kind of fishy smell (after heating)

Started to the pot:

Fish soup well, do not use the oil on the OK! Pot of water, put the fish inside plus two slices of ginger, two sections of green onions began to cook, after the boil to a small fire, "a thousand rolls of bean curd ten thousand rolls of fish"! When the soup consumed 1/3 of the time to put a little milk (do not like can not put)

Prior to the pot:

prepared garlic foam and cilantro foam, you can choose to put into the pot or on the container that will be poured into the soup, according to their own tastes in the pot with salt and pepper, do not add monosodium glutamate (MSG), the fish is the world's most fresh,

Out of the pot:

What is it? While blowing, drink it all while it's still hot, it won't have that flavor when it's cold!

PS: This is different from the carp tofu, carp tofu is a dish, this is a nutritious soup, with it, basically do not have to eat, I lose weight when a month do not eat light fruit and once a week to drink a fish soup, (this time the fish basically did not have much taste)

Carp contains a comprehensive and high-quality proteins, the composition of the skin's elastic fibers can play a very good role in strengthening. Especially for stress, lack of sleep and other mental factors caused by early wrinkles, has a peculiar relief effect.

A, carp casserole:

Raw materials: river crucian carp 3, 200 grams of yucca slices, boxed tofu 2 boxes, 200 grams of fresh mushrooms. Seasonings: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of pickled red pepper, 15 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine.

Method of production:

(1) yucca slices cut into diamond-shaped, boxed tofu, divided into seven, fresh mushrooms into two, washed, loaded into the casserole to be used.

(2) ginger and garlic slices, green onions, pickled red pepper cut into "horse ears" shape.

(3) river crucian carp scales, gills and viscera, into the frying pan fried until golden brown out.

(4) frying pan on the fire, under the oil heating, put ginger and garlic slices, green onions, pickled red pepper, sautéed. Mixed with white soup, put the river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the foam, pour into the pot, on the stage can be.

Two, bean carp

Characteristics of red color, tender meat, taste fresh and strong, slightly sweet and sour.

Raw materials 2 live crucian carp or Mandarin fish 1 (weighing about 600 grams), 30 grams of garlic, 50 grams of green onion, ginger, soy sauce, sugar, vinegar 10 grams, 25 grams of wine, 15 grams of wet starch, 2 grams of fine salt, Pixi County Bean Sauce 40 grams of broth 300 grams of cooked vegetables 500 grams of oil (about 150 grams consumed)

Process

1, will be cleaned fish, in the The fish body on each side of the two graver two knives (depth close to the fish bone), smeared with shaoxing wine, fine salt slightly marinated.

2, frying pan on a high flame, the oil boiled to 70% hot, under the fish slightly fried. Pan left 75 grams of oil, put Danxian bean paste, ginger, garlic fried until the oil was red, put the fish, broth, moved to a small fire, and then add soy sauce, sugar, fine salt, the fish cooked, served on a plate.

3, the original pot on a high flame, thickened with wet starch, dripping vinegar, sprinkle green onions, poured on the fish is complete. Note: must use fresh crucian carp or Mandarin fish as raw materials. Cooking marinade should be thick, so that the fish stick well marinade and flavor.

Three, egg milk crucian carp soup

Soup raw materials: crucian carp, 5 pepper, egg milk 20 grams, 10 grams of ginger, 10 grams of green onion, salt, chicken broth

production

1) crucian carp disemboweled, clean and ready to use.

②Place the crucian carp in 30% hot oil to remove the fishy flavor of crucian carp.

③Add appropriate amount of water and seasonings, and simmer for 40 minutes on low heat.

④Add a little custard when you start the pot, it can make the soup become white and thick with better taste.

Making P.S Egg milk powder can be bought at the grocery store. If you want to make it more convenient and nutritious, replacing the custard powder with milk is also a good choice.

Four, scallion and crucian carp preserved

[Ingredients] 1 crucian carp (about 400 grams).

[Seasoning] 5 grams each of yellow wine and soy sauce, 0.5 grams of salt, 7 grams of sugar, 0.1 grams of pepper, 1.5 grams of monosodium glutamate (MSG). 1 fennel, 1 gram each of sesame oil and ginger juice, 100 grams of green onion, 25 grams of soup, 500 grams of essential oil (25 grams of actual consumption).

[Operating Procedures]

1. the crucian carp washed and decapitated head and tail, batch into the upper and lower two valves, and then chopped into 5 cm square block, into the salt, ginger juice, wine marinade. Onion cut into long sections.

2 oil pan is hot, into the fish fried to the outside of the tender (need to re-fry) fish out.

3. pot to stay in the bottom of the oil, put the green onions sautéed, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper, soup boiled, the fish pieces immersed in the juice, drops of sesame oil, you can be discharged from the pot on the plate.

[Featured Reviews] The scallion aroma is rich and flavorful. Grilled crucian carp with scallions in the sauce is better in taste and texture than the whole fish.

[Essentials tips] need to re-fry, scallions should be stir-fried.

Five, black soybean casserole crucian carp soup

Materials: crucian carp 1, black soybean 2 two, eyebrow beans 2 two, peanuts 2 two, Chen Pi 1 piece

Carp - and the stomach to supplement the deficiency, remove dampness and water.

Cassia beans-contains protein, fat, carbohydrates, vitamin B1, niacin, etc. It can nourish the blood, nourish the deficiency, nourish and regulate the body

Meibou beans-contains protein, nourishes and relieves heat, induces diuresis, and reduces swelling.

Peanuts - rich in protein, fat, carbohydrates, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc., can cure malnutrition, weak spleen and stomach, nourishing and moisturizing.

Peel - can harmonize the medicinal properties of the stomach, ventilation and stomach, phlegm, cough, but also can drive away cold and stagnation.

Practice:

1, black beans, black-eyed peas, peanuts washed, pre-soaked overnight, remove the water spare.

2, crucian carp to remove dirt and scales and wash. Fruit peel soaked soft to remove the pith, standby.

3, pot filled with water, water roll into the crucian carp and other materials, in a slow fire can be boiled for 3 hours.

Tips: If possible, it is best not to add salt, because salt will make the water accumulation.

Six, papaya and lotus seed casserole crucian carp

This soup smells sweet, fragrant and moist, with the heart and lungs, spleen and stomach effects, for the dry season of autumn and winter moisturizing soup, but also for the common diseases of the healing tonic.

Materials: 500-600 grams of papaya (about 1), 20 grams of lotus seeds, 20 grams of black-eyed peas, 1-2 carp (about 500-600 grams).

Papaya is flat and sweet in nature, with the role of clearing the heart and moistening the lungs, stomach and spleen, generally used for women's lactation soup, is the use of immature papaya, and now for the lungs and stomach soup, the use of ripe papaya. Mature papaya is a good color and flavor of the fruit, there is a "Lingnan fruit king" of the name, whether for fruit or soup, in folklore are considered to be moistening the heart and lungs of the best; lotus seed is flat, sweet, astringent, into the heart, spleen, kidney meridian, function of nourishing the heart, beneficial to the kidneys, tonifying the spleen, astringent intestines, the "Compendium of Materia Medica," recorded that it can The Compendium of Materia Medica records that it can "cross the heart and kidneys, thick stomach and intestines, consolidate the essence and strengthen the muscles and bones, replenish the deficiency and loss, and benefit the ears and eyes"; eyebrow beans are flat in nature, sweet in taste, and enter the spleen and kidney meridians to regulate the middle and beneficial to qi, strengthen the spleen and benefit the stomach, and according to Monk Monk, a famous physician of the Tang Dynasty, it can "replenish the five viscera, regulate the middle and help the twelve meridians"; crucian carp is flat in nature, sweet in taste and Into the spleen, stomach, large intestine meridian, function of the spleen, fill the deficiency, "Rihuazi Materia Medica" said it can "warm the gas, fill the deficiency", the combination of all the things, it is clear and moist, beneficial to the lungs, strengthen the spleen, nourish the stomach.

Cooking:

The first crucian carp washed, slaughtered net intestinal organs, with a slow fire slightly fried to slightly yellow; lotus seed core and eyebrow beans together with the wash, soak in water for a few moments; papaya washed and peeled, cut into cubes, and then put together into a pot, add 2500 ml of water (about 10 bowls of water), the first to boil the martial arts, and then change to the fire boiled to 2 hours, adjusted to the amount of salt and a little bit of raw oil can be, this amount can be used for the spleen, stomach, and so on. Sheng oil can be, this amount can be used for 3-4. Papaya, lotus seeds, black-eyed peas, crucian carp can be mixed into the soy sauce with meals.

Seven, tofu crucian carp

With: fresh crucian carp 2 (about 400 grams), 200 grams of canola oil, tofu 1 block, Pixian 100 grams of soybean paste, 50 grams of paprika, pepper powder 10 grams of pepper 5 grams of ginger 20 grams of garlic 10 grams of garlic 20 grams of monosodium glutamate 5 grams of salt, cooking wine, water bean powder moderate.

Methods:

1. Carp scaling killed clean, fish body on both sides of the diagonal section of three knives, wipe a little salt to be used; Pixian bean curd with a knife guillotine fine; ginger washed and cut into fingernail slices; garlic sliced; garlic sapling washed and cut into segments.

2. tofu cut into 6 cm long, 3 cm wide, 1 cm thick rectangle, with boiling water for 5 minutes, move to a micro-fire to be used.

3. 50 grams of oil in a frying pan burned to 60% hot, under the crucian carp on both sides of the frying pan. Wash the frying pan under 150 grams of oil burned to fifty percent heat, under the Pixi County soybean, ginger, garlic, pepper, red pepper powder, south of the red oil flavor, mixed with the soup and then into the fish, tofu, cooking wine, monosodium glutamate, garlic with the taste of burning. Fish with chopsticks out on a large nest plate, the pot under the water soybean meal thickening, and then tofu poured on the fish surface, sprinkled with pepper can be on the table.

Features: tender fish, tofu boiling tender and not rotten, spicy and fragrant.

There are a few more:

Dish name: Cold flour crucian carp

Features: red color, spicy taste, strong flavor, tender fish, rustic shape.

Raw material: one fresh crucian carp (about 750 grams). White cold noodles 250 grams. 15 grams of cooking wine, 200 grams of thin pork fat, 5 grams of salt, 15 grams of red oil, 10 grams of black beans, 5 grams of garlic, 10 grams of minced sprouts, 5 grams of green onion, 5 grams of pepper oil.

Practice:

①Carve 3 knives on each side of the net crucian carp, wipe with cooking wine, refined salt. Take a bowl, fish with thin pork fat wrapped in a bowl, add green onions, ginger, pepper on the cage steamed for 15 minutes until cooked.

② scallions cut flowers, sprouts, celery, cut fine, garlic, edamame mash, with the bowl, chili oil, pepper oil, monosodium glutamate, sesame oil into a flavor sauce.

3 cold flour cut into 3 cm square d, with the water together with the pot boiled and filtered out, poured into the flavor sauce.

4 will be steamed fish out, uncovered thin pork fat, placed in the dish, the mix of cold noodles with the sauce poured on the fish, sprinkled with cilantro that is completed.

The name of the dish: bean crucian carp

Features: bright red color, tender meat, taste fresh and strong, slightly sweet and sour.

Raw materials: live crucian carp 2 (weighing about 600 grams), 30 grams of garlic, 50 grams of green onion, ginger, soy sauce, sugar, vinegar 10 grams, 25 grams of wine, 15 grams of wet starch, 2 grams of fine salt, Pixi County 40 grams of bean curd, 300 grams of broth, 500 grams of cooked vegetable oil (about 150 grams of consumption)

Practice:

1, will be treated with clean fish, in the body of the fish on each side of the carving Two knives (depth close to the fish bone), rubbing with shaoxing wine, fine salt slightly marinated.

2, frying pan on a high flame, the oil burned to seventy percent of the heat, under the fish slightly fried. The pan left 75 grams of oil, put Danxian beans, ginger, garlic fried until the oil was red, put the fish, broth, moved to a small fire, and then add soy sauce, sugar, fine salt, the fish cooked, served on a plate.

3, the original pot on a high flame, with wet starch hook fluorescence, dripping vinegar, sprinkle green onions, poured on the fish is complete. Note: must use fresh carp as raw materials. Cooking marinade should be thick, so that the fish stick well marinade and flavor.

Dish name: dry roasted crucian carp

Features: yellow color, taste spicy, crucian carp fat tender

Raw materials: live crucian carp 2 (about 75 grams), peanut oil 150 grams, 2 grams of salt, 6 grams of vinegar, 2 grams of soy sauce, 8 grams of sugar, 8 grams of cooking wine, 1 gram of pepper, 50 grams of soy sauce, 6 grams of hot pepper sauce, 10 grams of green onions, 15 grams of garlic, 35 grams of ginger, 5 grams of sesame oil, MSG. 5 grams of sesame oil, 3 grams of monosodium glutamate, 5 grams of starch.

Practice:

1, will be crucian carp scales, gills and viscera, wash the fish on both sides of the body oblique carving a number of knives, with 3 grams of cooking wine, 1 gram of soy sauce, 1 gram of pepper marinade for 15 minutes.

2, scallions, garlic, ginger are minced.

3, frying pan hot, into the peanut oil, hot, the fish into the pan, frying, to be one side of the frying yellow, and then turn to fry the other side, frying, fishing, oil control.

4, frying pan into the peanut oil, minced ginger, minced garlic, soy sauce, chili sauce together into the pan, stir-fry evenly, add wine, salt, soy sauce, sugar, monosodium glutamate, pepper and 400 ml of water, into the crucian carp, cover, simmer for 20 minutes on a low heat, change the heat to collect the juice, put the finely chopped green onions, sesame oil and vinegar can be.

The name of the dish: crucian carp with clams

Features: fresh taste, original flavor mellow

Raw materials:

Raw materials: live crucian carp 1 tail, about 6 taels, 6 taels of live clams, cooked ham, bamboo shoots, mushrooms in water, leafy greens and so on each appropriate amount. Seasoning: Shaoxing wine, pepper, fine salt and other appropriate amount.

Practice:

1. Carve a few knives in the back meat of the net carp. Put down the clear water pot with seasonings and onion knots, ginger slices, bamboo shoots slices to boil, and then change to a small fire to cook.

2. clams under the pot of boiling water, cooking wine, until its shell open and then fish out in the soup pot.

3. Pour the clam soup into the crucian carp soup, add mushrooms, cooked ham slices, green leafy vegetables and seasonings to boil, injected into the clam soup pot, put in the boiled crucian carp, and its emission of bamboo shoots, cooked ham slices and mushrooms that is completed.

The name of the dish: strange taste of crucian carp

Characteristics: crispy bones and loose meat, warm the stomach and the middle, dampness, wind

Raw materials: 10 fresh crucian carp (500 grams or so), seasoning the right amount of each.

Practice:

1, live crucian carp scales, gills, guts, wash, and then with ginger, green onion, material, wine, salt, vinegar 5 grams of mixing well into the flavor, fried crisp.

2, with soy sauce sesame sauce melt, put sugar, vinegar, monosodium glutamate, pepper, chili oil, cooked sesame seeds, sesame oil into flavor sauce, and then mixed with crispy crucian carp, that is, into.

The name of the dish: crispy crucian carp

Features: colorful, tender fish meat, crisp crisp, special taste.

Raw materials:

Main ingredient: small live crucian carp (preferably about 10 centimeters long) 1 kilogram, 600 grams of white onion.

Seasoning:120g of sesame oil, 30g of sugar color, 60g of minced rock sugar, 100g of sugar, 3g of five-spice powder, 6g of cinnamon, peppercorns, daikon, cloves and cardamom***, 120g of cooking wine, 120g of vinegar, 120g of soya sauce and 12g of ginger.

Practice:

(1) remove the gills and scales of crucian carp, under the gills along the fish abdomen to cut open a small mouth about 2 centimeters long to pull out the internal organs (be careful not to break the bitter gall bladder), with a clean water irrigation.

(2) white onion cut into 10 centimeters long section. Mix soy sauce, Chen ester, cooking wine together into seasoning water.

(3) In a casserole supplemented with a house of pork ribs, a layer of ginger, and then sprinkle cinnamon, pepper, dashi, cloves, cardamom and other spices. Then the fish head to the pot side, centrifugal direction barcode by barcode into a neat circle (leaving a hole in the center, forming a chrysanthemum shape) sprinkled with five-spice powder on top. In the center and then horizontal code on a row of fish, cover the hole, and then sprinkle a layer of five-spice powder to the white segment of the scallion as usual in the fish code into a chrysanthemum shape. Sugar, rock sugar powder poured into the middle of the scallion white segment, the fragrance oil sugar color evenly poured on top of the scallion white segment, add seasoning water a large half.

(4) move the casserole into the hot fire on the boil, covered with a slightly smaller porcelain plate, transferred to the simmering fire, simmering to let the porcelain plate around the outward soup, if the soup does not come up, it is necessary to add some seasoning water. According to this approach gradually the rest of the seasoning water all added (about 8 to 9 hours), the fish can be simmered.

(5) and then uncover the porcelain plate to dry 6 to 8 hours, first remove the white segment of green onion, and then carefully remove the fish (pay attention to keep the fish shape intact). When eating, put a small amount of green onion on the fish and pour the original soup to be ready.

Dish name: dry fried small crucian carp

Raw materials: live small crucian carp appropriate

Practice: live crucian carp about half a two, from the back of the spine open, wash the belly debris, gills. Sprinkle a little salt and mix well, marinate for five or six minutes, then add a little flour or starch to be used.

First, put the pan on the fire, then pour oil. When the oil is eighty percent hot into the small fish, because the fish is small, so we must diligently turn, in order to prevent the paste pot, see the fish color becomes yellow when you can get out of the pot.