When I passed the fish stall in the vegetable market, I saw the lively crucian carp in the pool, and suddenly remembered that I had made a fresh and refreshing cold crucian carp. Suddenly, my mouth was full of body fluid and I felt my index finger open. I'll have it at noon today, and I'll make cold crucian carp.
Let's take a look at science first. Cold crucian carp is a dish in Sichuan cuisine. It is simple, salty and delicious, tender and refreshing, and suitable for all ages. It has the effects of invigorating spleen, eliminating dampness and appetizing, and is especially suitable for people in areas with heavy humidity, and is also very popular among diners in Sichuan, Guizhou and Hunan.
I chose a crucian carp with a catty of about 820. The crucian carp should not be too big. If you are worried about not eating enough, you can buy two. Anyway, a single crucian carp should not exceed two catties. Ask the fish stall owner to kill the crucian carp, cut it open and clean the scales and gills. In addition, he must be prompted to scrape the black membrane on the abdominal cavity, otherwise it will not only be stolen but also fishy.
When you get home, clean the crucian carp, and put strips of flower knives about 1.5CM apart on both sides. Stuff the fish with onion knots and ginger slices, smear a thin layer of salt on the fish, sprinkle with cooking wine and marinate it in a basin.
Take advantage of the gap between pickled fish to prepare auxiliary materials and seasonings. The auxiliary material is actually very simple, that is, just chop a proper amount of ginger, red millet, garlic, onion and coriander, and chop it as much as possible. Put all chopped auxiliary materials into a bowl, pour a proper amount of boiled water, add salt, sugar, soy sauce, sesame oil and oyster sauce (I usually don't put oyster sauce, I can put it if I like), stir well, and sprinkle a little white sesame seeds. Boil the oil from the pot, and then pour it into the seasoning bowl when the oil smokes, so that the hot oil can fully stimulate the fragrance of the auxiliary materials.
The next crucial step is to cook the fish. Add water to the pot, add onion and ginger slices, pour a little cooking wine, and add a little salt to adjust the bottom taste (if there is enough salt in the seasoning bowl, you can also not add salt). Boil the water with a big fire, then turn to a small fire, then put the crucian carp into the pot, and simmer it slowly with a small fire. How to judge whether the fish is cooked? When you put chopsticks in the thick part of the fish's back, you can easily insert it, which means that the fish is cooked. In fact, as long as the fish has bloomed, it must be cooked. Of course, friends can also choose to steam the fish.
Take out the fish with a leaky ladle, gently shake it to drain the water, then put it on a plate, and then pour the prepared juice evenly on the fish, and a cold crucian carp with good color and flavor will be done.
When eating fish, it's a pleasure to have a mouthful of fish and wine with two or two glasses of white wine or a bottle of cold beer. Soon we will wipe out a full plate of fish, and don't pour the remaining soup. Cook a noodle and mix it with soup. Such cold noodles are also delicious.