The authentic practice of secret crispy fish, others may not easily leak to you, but I make my own method of crispy fish, but can be shared with you, for me, the practice of this crispy fish is also a secret, the operation process is the first deep-fried after the simmering, the finished product is the bone crispy meat is soft, fresh and not fishy, and the production of crispy fish raw materials and not particularly demanding, carp, carp, white fish, grass carp, chub can be, because we are too far from the sea, and can only be used for the purpose of the production of crispy fish, but also the production of crispy fish. Whitefish, grass carp, silver carp can be, because we are too far from the sea, can only use freshwater fish as raw materials, so I give the cooking recipe for crispy fish, but also more runes and freshwater fish production. Moreover, the secret way of making crispy fish that I share does not represent any regional specialties, but just some of my personal experience in making it.
★The above picture of the finished product is the crispy fish I made with white fish, because white fish has more spines, so the frying time is slightly longer, so that the spines can be crispy, so that you don't have to worry about being stuck by the spines when you eat it.
★This is the carp I used to make the crispy fish, because the weight of the carp is relatively large, so I cut it into sections after the production, which is conducive to the fish fried crispy flavor. Although the choice of fish is different, but the production method is the same, using the same ingredients. In the following step-by-step instructions, I will use white fish as the raw material and share with you the detailed recipe and ingredient ratio of the secret crispy fish.
The raw materials used: 1000 grams of white fish (other fish can also be), 150 grams of sugar, 50 grams of vinegar, 30 grams of soy sauce, 10 grams of red soy sauce, five or six dried tree peppers, 200 grams of green onions, 50 grams of ginger, 8 grams of salt, 350 grams of beer, 50 grams of tomato chili sauce (supermarkets), two or three star anise, peppercorns dozen grains of monosodium glutamate (MSG) 2 grams
Method: < /p>
The practice of the secret crispy fish as the raw material, and the proportion of ingredients.
① the white fish scaled, remove the internal organs, you can remove the head of the white fish, can also be retained, this is not a special requirement, and then cut the fish body on both sides of the cut, it is best to cut until the fish spines, so that you can make the fish fried more crispy.
②Scallion washed and cut into long segments, cut the ginger into large pieces, placed in the bottom of the pressure cooker as a pad, which can prevent the paste pot, but also to release the flavor of the onion and ginger.
3 and then take a large bowl, will dry tree peppers, star anise, peppercorns, sugar, monosodium glutamate, refined salt, soybean soy sauce, red soy sauce, vinegar, tomato chili sauce into a bowl, add the beer into the sauce spare.
4 pot with 1000 grams of cooking oil, the oil temperature to 60% hot, put the finishing white fish for deep frying, deep frying until the white fish crispy when the fish out of the oil filter.
5 fried white fish in the pressure cooker, in the pick of the good material sauce poured on the fish on the surface, open fire pressure cooker boil steam, small fire pressure twenty-five minutes can be turned off the fire.
6 after twenty-five minutes of pressure, this time can not immediately start the pot, let the pressure cooker natural pressure venting, so that the white fish in the pot for simmering pressure, until the pressure cooker to lose air pressure, in the fish fish out of the plate, and then the remaining sauce poured on the top of the fish body, the secret crispy fish on the production of the completion of the.
★This secret crispy fish food is characterized by: fish bone crispy, fish meat soft, sweet and sour taste, fresh and not fishy.
① production of crispy fish, to maintain a high-flame frying, only one frying molding can be, do not need a second re-frying, so that the fish can be completely fried crisp.
② in the production of crispy fish sauce, just add beer, do not add additional water, the right amount of beer can meet our production requirements, and beer can also be deodorized fresh.
③ After the production of crispy fish, let it cool naturally, and then put it in the refrigerator, the next day crispy fish taste will be more delicious, and the soup will be solidified into fish jelly.
④ If you like to eat salty taste of crispy fish friends, you can adjust the amount of sugar and refined salt, because I like to eat sour taste, so the sugar put some more, this is not a specific requirement, sweet and salty taste can be adjusted.
-- Finally summarized: on the secret crispy fish practice, I share here, may be a lot of friends, will be on the secret and authentic feel not quite understand, with my own understanding of the way, can be interpreted as long as there is their own unique culinary characteristics, practices with different materials, that is, the secret. And if the food tastes delicious and meets the public's taste, then it is authentic. So we don't care too much about secret or authentic, we have to give respect to the food that we like to cook with all our heart. I am Mingze gourmet, thank you for reading this article, if there are shortcomings, please leave a message in the message box below to interact, thank you!
酥鱼祖传方法肯定是不外传的，特别是秘制方法，以前去北京碰到一个老人，做的酥鱼味道真不赖，后来我软磨硬套总算把方法告给我了，回家尝试了几次，做出来的酥鱼味道也越来越好，下面给大家分享一下方法。
Crispy fish can actually use a variety of fish to do, I use crucian carp, because crucian carp is more common, easy to buy, and crucian carp size is just right, if you use larger fish also need to be chopped into small pieces, it is more laborious, so I still choose to use crucian carp.
? Material
Small crucian carp 1200 grams of vinegar (or rice vinegar) 80 to 100 ml of soy sauce 100 ml of wine 30 ml of sugar 15 grams of salt 7 grams of peppercorns a number of seasonings a number of scallions, ginger and garlic a number of carrots 1 small root of boiled water in moderation vegetable oil in moderation
? Preparation method
1, crucian carp packed, drained and dried, onion, ginger and garlic slices spare;
2, white radish peeled and cut into slightly thicker slices, laying in the bottom of the pressure cooker;
3, non-stick pan with a moderate amount of oil to the fish fry until both sides of the golden brown, remove and set aside;
4, fry the fish arranged crosswise in the pot, laying the onion, ginger, garlic and peppercorns seasonings, then pour the sauce on it. Pour the seasoning sauce and then add the right amount of boiling water, not over the fish on the line, do not need too much;
5, pressure cooker on the gas after turning to a small fire for 40-45 minutes;
6, tasty crispy fish on the ready, the children can be assured that you can eat, because the fish spines have also been flaky and soft, will not be stuck.
Peach girl to answer.
Crispy fish is divided into north and south faction, and the north and south faction of the crispy fish is very different. Peach girl first put two pictures, we can naturally see that it is completely two different things.
(The northern school of the holy bones crispy fish.)
(South school of Shaoxing crispy fish, in fact, the entire Jiangnan popping fish are this way.)
The difference is huge, right? In fact, the simple fact is that the northern school of crispy fish, using the whole fish, but the fish is smaller; while the southern school of crispy fish, using a whole large grass carp or mackerel, the fish is very large and must be sliced to fry. As for the flavor? Cousin as a northeasterner, without any personal feelings that: the northern school of crispy fish, from the selection of materials, cooking techniques, as well as the flavor are simply no way to compare with the southern school of crispy fish. Because the northern school of crispy fish is born for the banquet, it is natural practice is relatively coarse; while the southern school of crispy fish is mainly used as a former literati tea tea, naturally more fine.
After these introductions, the cousin will briefly say, the north and south faction of crispy fish home cooking.
The northern school of crispy fish is salty and fresh, with a heavier material flavor. And the southern school of crispy fish, there is a yellow wine aroma as well as sweet and sour flavor. In short, each has its own flavor, so you can make it according to your own preference.
The two kinds of crispy fish are jianghu famous, not only the practice of complex, in the process of circulation by the commercial speculation, resulting in the operation of the process has a hidden and incomplete, the family is not good to do out. Even if you do it according to the gourd, it is not that flavor. But according to the food reasoning, can still restore the original practice of crispy fish. I have tried Shao's Bone Crisp Fish many times, and I think I have found the flavor of the ancient "Dry Crisp Fish".
Materials:
Fresh grass carp, 1.5 pounds.
Seasonings:
scallions, ginger, yellow wine, soy sauce, rock sugar, pepper, vegetable oil, salt each moderate.
Anise, cinnamon, allspice, cloves, pepper each moderate.
Methods and steps:
The first step is to marinate the fish. Clean up the grass carp, remove the head, from front to back along the chopped half inch thick block. Then marinate with salt, yellow wine, soy sauce and pepper.
The second step, making brine. Frying pan less oil, first burst incense fried onion and ginger, and then into the star anise, cinnamon, allspice, cloves fried, and then put the rock sugar, add water, salt, boil until the rock sugar melted, put pepper, pour into the sauce bowl.
The third step, fried fish. Marinated fish pieces, wipe dry, start frying until golden. Let it cool and soften before frying, until deep golden brown and the fish is crispy.
The fourth step, flavor. Remove the fish from the pan and place it in a bowl of sauce and let it soak for 30 minutes.
Step 5, eat the fish. Two ways to eat, one is the sauce bowl on the dinner table, fried fish served up, dipped in the sauce to eat, so that the fish pieces of the outside crispy. Another is to soak for half an hour and then brought to the table, the fish is completely flavored.
Secret Crispy Fish Steps