Small fish are still cheap. Get up early in the morning and go to the river to buy a pot of 10, which is not expensive by weight. This kind of small crucian carp should be available everywhere.
Today, I will share the best methods in eat small fish. The bones are crisp and rotten, and the mouth is scum. Even fishbones can be eaten up without wasting.
Like crucian carp and carp, they are all used to make bad fish. Today we use this palm-sized crucian carp. Anyway, the fish is smaller and more cooked, and the meat is fresh and not firewood.
Each fish is the same size and tastes well-balanced. Viscera, gills, etc. It's all clean, and the scales don't need to be scraped. Chew the tendons after stewing.
1. Put the washed small fish into a basin, pour more 82-year-old high-alcohol liquor, mix well and marinate for 10 minute.
Liquor mainly plays the role of deodorization and sterilization.
It is time. Let's spread the fish on absorbent paper. Put it in a sunny and ventilated place to dry. Dry the water on the surface, so that the meat will be firmer.
2. Bad fish is mainly made by stewing first and then stewing, and seasoning is indispensable.
We use fragrant leaves, galangal, cinnamon, clove, pepper, pepper, dried pepper and fennel. It is expected to be slightly heavier to suppress the fishy smell and increase the flavor.
It takes a long time to stew this bad fish. Scallion and ginger should be cut into large pieces, otherwise they will not be fished out after stewing. In addition, cut some onion slices to add flavor.
The fish has been dried for a long time, and the water vapor on the surface is basically dry like this.
Fried small fish
When the oil temperature is 50% hot, slowly put the crucian carp into the pot and fry them one by one. Pay attention to putting down the spine, so that the spine can absorb more heat and achieve the effect of bone spurs and slag removal.
Soak the fish slowly with a small fire, hold it down with a colander, and soak all the fish in oil as much as possible. Be sure to fry the fish thoroughly, charred and crisp.
What is a bad fish? You don't have to spit when you eat fish, but melting slag in your mouth is rotten fish. This effect can only be stewed in the later stage if it is thoroughly fried in the earlier stage.
Be patient, please blow it up. Although the process is a bit slow, all the efforts at the moment of real entrance are worth it. It takes about/kloc-0.5 to 20 minutes to fry crucian carp, and the cymbidium that has been frying crucian carp is still brick red.
Clip them out one by one to control the oil.
5. Leave more base oil in the pot, pour in the onion, ginger and onion, and stir-fry the onion slowly on low heat. The amount of onion and ginger can be larger, which can prevent fish from sticking to the pot while deodorizing and enhancing fragrance.
After smelling the smell of onion, pour all the seasonings except dried Chili into low heat and stir fry.
Add half a spoonful of Laoganma Douchi, stir-fry red oil and Douchi, stir-fry the sauce until fragrant, and then add dried Chili, which is easy to paste early.
Cook a spoonful of rice vinegar along the side of the pot to add flavor and soften the fish bones.
Then scoop in half a pot of water, add salt, sugar and pepper to taste, and the taste should be light in the early stage. The thicker the stew, the more salty it is, then pour a little 82-year-old white wine and add two pieces of fermented bean curd. This natural fermented flavor condiment is more likely to highlight the flavor of bad fish.
After the fire boils, sprinkle a handful of coriander, put the paste bottom saved by two bamboo grates on the mat, put the crucian carp evenly one by one, cover it with a layer of cabbage leaves and press it on a plate, mainly to keep warm and let the fish soak in the soup, so that the heat is more uniform and the taste is balanced.
Then cover the pot and simmer for 2 hours. If the fish is big, extend the time appropriately.
The cooking time of bad fish is also particular: the fish is easy to stew when the fire is big, and the bones are not crisp enough when the fire is too small. A small fire is the best state.
When the fish is tender for about 20 minutes, the plate is unnecessary. Let's take it out, cover it and continue to stew.
Let the fish fully eat the soup to achieve the effect of brittle bones and rotten meat. See the effect of stewing for two hours. More than half of the soup in the pot has been collected, and the cabbage leaves are picked out first. The fish must be squeezed out gently, but it will break if you dare to push hard.
Set them one by one and pour some juice.
10 yuan Look at the small crucian carp. Let's make a cauldron. Small fish really enjoy eating like this. The meat with crisp bones will melt in your mouth, not only the bones are eaten up, but also the soup is gone.
If you think crucian carp uses too much material, it's a little troublesome. I still advise you not to miss the sight of small crucian carp. The following practices, like stingless, can be drunk by the elderly and children, which is more nutritious.
This crucian carp soup is different from usual. You can safely give it to children and the elderly by stewing a pot.
These two small crucian carp came back for treatment, gilled and washed.
1. Fried fish
Slide the pan well first. If there is a non-stick pan at home, it is best to use a non-stick pan.
Put some oil in the crucian carp and fry it. Shake the pan gently and say no frying fish. It doesn't matter if it sucks or not. It's stew anyway.
Fish itself has little oil, and frying is mainly to replenish oil for fish, so that it can be emulsified into thick white fish soup when stewing soup in the later stage.
Pour out the orchids that have been frying fish to control the oil.
After the fish is fried, add some onions and ginger slices to remove the fishy smell. Continue to shovel the fish with a small torch, preferably in this state of minced meat.
It is convenient to stew the nutrients inside and make the soup thicker.
Make soup
Pour a pot of freshly boiled hot water into the pot. Remember to use hot water. Once the cold water solidifies in protein, it will shock the meat, and the stew will not turn white in the future.
This step is particularly important and should be highly valued.
Cover the pot and simmer. You see, the fish soup that has just been cooked has obviously turned white.
Strong fire produces thick soup, and small fire produces clear soup. Whether the fish soup is strong enough depends on whether the fire is strong enough in the later stage.
It takes a big fire to stew all the protein and collagen in it. The stew is almost ready. Take out the bones inside.
The fish soup leaked again and poured into the pot. If you eat at home, you can add some tofu or shredded radish to stew. That's fresh.
Fresh soup like this doesn't need any complicated seasoning. Just add a little salt, chicken powder, pepper and fire, and it will be cooked.
Sprinkle some chopped green onion and coriander to stew crucian carp soup, which will be drunk by the elderly and children at home.
Crucian carp is cheap and has high nutritional value. Carassius auratus is rich in protein and is a high-quality protein. Crucian carp also has many functions: nourishing, preventing diseases, promoting lactation, improving intelligence and resisting wrinkles.
I am Fei. Cook a pot every once in a while in winter to make up for yourself and your family. Children will grow up if they drink more educational products, and adults will get sick if they drink more nourishing products.