1. Small fish with black bean sauce

Ingredients: 500-1000 grams of small miscellaneous fish.

Ingredients: salt, sugar, MSG, Sichuan pepper (noodles), pepper (noodles), ginger (shredded), garlic (chopped), soy sauce, vinegar, cooking wine, edible oil (rapeseed oil, Soybean oil or olive oil can be used) and tempeh (50-100 grams).

Production method:

1. Cut open the belly of the small fish, remove the gills, remove the scales, and clean them (removing the gills of small fish is an extremely troublesome task. Most people just cut off the head and throw it away. In fact, the fish head and brain are very nutritious and calcium-rich. , the fish head needs to be retained in these two dishes). Add appropriate amounts of salt, pepper (noodles), ginger (shredded), soy sauce and cooking wine and marinate for 20-30 minutes, then drain and set aside. (The “appropriate amount” mentioned here is based on personal taste habits. If you are a fishing friend in Hunan and Sichuan who likes chili peppers, you may also want to prepare a little chili pepper, but be careful not to add too much, so that you will not feel the spiciness in the mouth and feel the aftertaste. A little spicy taste is appropriate)

2. Pour the oil into the pot and heat the oil over high heat until the small fish are put into the oil pot and you can hear a slight popping sound of water. Then switch to low heat and put the small fish into the oil pot in batches for frying. Fry until the outside turns yellow and the fish tissue is half dry before taking it out.

Here’s a little tip: It’s best to put fish of the same size into the oil pan at one time so that they can be fished out together when the heat reaches the boil. Otherwise, the larger fish will not be fried yet, and the smaller fish will be fried. (Fishermen in Wumu Reservoir also have their own style of fried fish. They don’t wrap it in bread or dip it in rice flour, and they fry it until crispy. When eating the fried fish, you can fully feel the pure aroma of the fish itself, and its taste , taste, and color are all very appetizing, and it is also a rare delicacy)

3. Leave a small amount of oil in the pot, add appropriate amounts of ginger (chopped) and garlic (chopped) and fry until fragrant. Add tempeh, cooking wine, sugar, a little MSG, four or five drops of vinegar, pepper, soy sauce and a small amount of water to make a juice. Add the fried fish so that each fish is covered with juice, and simmer over low heat for about 2 minutes.

4． Put the stewed fish into a container, cover it, and steam it in a pressure cooker for more than 20 minutes.

The color of this dish is soy sauce red, and the fish flavor is mixed with the aroma of tempeh and other condiments, making it fragrant. The taste is fresh, chewy, and the flavor is extremely unique. Fish bones, fish bones, and fish heads can all be eaten. Because the bone spurs are crispy and melt in your mouth, they can be safely eaten by children. It is extremely rich in protein and calcium and is an excellent food for the elderly to supplement nutrition and for the growth and development of children.

The key to making this dish lies in the frying temperature. If the frying time is too long, the texture will be hard; if the frying time is too short, too much moisture will be retained, and the meat will be soft and chewy.

If there are fish roes in the belly of the fish, do not discard them. Keep them in the belly of the fish to make the fish with black bean sauce taste better.

2. Fish floss

Main ingredients: 1000-2000 grams of small miscellaneous fish.

Ingredients: salt, sugar, MSG, Sichuan peppercorns (noodles), pepper (noodles), cinnamon powder, ginger (chopped), garlic (chopped), soy sauce, vinegar, cooking wine, cooking oil (vegetable) Seed oil, soybean oil, and olive oil are all acceptable).

Preparation method:

1. Cut off the belly of the small miscellaneous fish, buckle the gills, remove the scales, clean them and set aside.

2． Put 20-30 grams of edible oil in the pot, heat it up, add ginger, garlic, and peppercorns, and fry until fragrant. Add water, salt, sugar, soy sauce, pepper, cinnamon powder, cooking wine, and a small amount of MSG. A small spoonful of vinegar, bring to a boil, then pour in the small fish and cook. Note: The water should just cover the fish, and the salt should be just salty (halve the amount of salt you usually add when cooking fish), and cook until the soup dries up.

3. Put the cooked fish into a container and steam it in a pressure cooker at high temperature for 30 minutes. Cover the container while steaming to prevent the soup from steaming.

4． Put 100 grams of cooking oil into the iron pot and heat it up so that the entire pot is covered with hot oil. Then add the steamed small fish and stir-fry over low heat until most of the water evaporates, the fish meat becomes velvety, and the fish bones, fish bones, and fish heads all turn into powder, which is the fish floss.

This dish is golden in color, has a prominent fish aroma, and has a slightly sweet aftertaste. It is also nutritious and rich in protein and calcium.

The key to making this dish is: don’t add too much seasoning to highlight the original flavor of the fish. In particular, soy sauce should be used in moderation, otherwise the fish floss will turn brown, which will affect the flavor and look unsightly.

The steaming time in the pressure cooker must be sufficient, otherwise the fish head will not be easily minced.

The above two side dishes are not only rich in nutrients, but also very suitable for pairing with red wine, white wine, beer, and liqueur. They are also delicious when used with meals; used with breakfast, or as snacks while watching TV It’s also very good, especially for the elderly and children.