Main materials: 500g； small crucian carp;

Auxiliary materials: three shallots, one ginger, two star anise, one star anise, appropriate amount of salt, a small amount of sugar, two bottle stoppers of pure grain wine, appropriate amount of vinegar, a small amount of light soy sauce, a small amount of monosodium glutamate and appropriate amount of water.

1 After you buy grass carp, cut it up along the small hole under the belly of the fish, and dig up the internal organs and gills. Remember never to scrape the scales.

2 The washed grass carp should be aired. After airing, the grass carp should be fried in a boiling pot.

3 fry until it is light yellow, scoop it up, pour it dry outside the pot, cover the bottom pot with ginger and garlic, and spread the fish on the onion layer by layer.

4 after laying the fish, pour all the remaining condiments into the pot, put water into the fish and press the fish with a grate to prevent it from floating.

5 After the fire is boiled, turn to a small fire and burn for 30 minutes. Turn off the fire and suffocate. After every 1 hour, turn to a small fire and simmer for 30 minutes. Then close the fire door tomorrow morning. (During this period, you can't rummage around with chopsticks, in case you get into a pot of porridge. Fish scales don't have to be removed as much as possible. )

Open the lid the next morning and you can finish eating. If you like hot food, heat it up again.

What are the practices of spiced fish in Shandong?

Tips

At first, the fire was boiled and simmered slowly on a small fire, and eventually it was stuffy all night. You can eat it the next day when you open the lid, and it smells even worse when you eat it cold.

What are the practices of spiced fish in Shandong?

Practice 2,

1 Grass carp removes internal organs and gills, but does not scrape scales (it is difficult to remove scales). Wash, dry and set aside.

2 cut the onion into a large section and the ginger into a large area.

3 Put vegetable oil into the pot, which is easy to get angry. When the water temperature reaches 80-90 degrees, put in the dried grass carp and fry it slowly with slow fire until the fish turns yellow. There is no need to fire when it is dry, otherwise the appearance of the fish will be destroyed.

5 put a wok or pottery on the fire, put a layer of shallots in the bottom pot, then put appropriate ginger, star anise, fennel, pepper and pepper on it, and then put a layer of fried fish on it;

6 put another layer of shallots and another layer of fish on top of the fish, and circulate the system like this until the fish are completely discharged, but it does not have to exceed the cover.

7 Add white sugar, soy sauce (the key color is to taste, and salt can't be added to it), mature vinegar (the proportion of vinegar is four kilograms of fish, and the proportion of fish bones is key), then pour it into cold water, and the water just passes through the top fish.

8 Boil the fire first, then fry it slowly with slow fire until there is less water in the pot; Usually three or four hours. Pour in sesame oil and you can get out of the pot.