≮ Gourmet raw material ≯ Black carp or grass carp weighs 2500 grams.
25g of ginger, 20g of onion, 5g of refined salt15g, 3g of star anise, 3g of fennel, 3g of cinnamon, 5g of allspice powder, 50g of sugar, 30g of soju, 20g of Shaoxing wine125g, 20g of soy sauce, and 0g of cooked vegetable seed oil1500g. ≮ Food practices ≯ 1. Remove phosphorus and gills from the fish, then wash it, gut it, wipe the blood from the abdomen with a clean cloth, cut it open, cut it into tiles of about 1.6 cm with an oblique knife, put it in a large enamel dish, and add100g of Shaoxing wine and15g of refined salt.
2. Put 500 grams of water, 25 grams of Shaoxing wine, onion, ginger (beaten pine), star anise, cinnamon and sugar into a large pot, simmer with strong fire until the juice becomes sticky, then take out onion, ginger, fennel and cinnamon, add distiller's grains, and leave the fire to make marinade for later use. 3. Put another big pot of fire and add vegetable oil (the oil used twice is the best). When the oil temperature reaches 90% heat (about 225℃), take 1 fish pieces, put them in the pot one by one, and scoop them up with a colander when frying them to the shell. When the oil temperature rises to 90% heat (about 225℃), put the fish pieces into the pot.
Sprinkle a small amount of spiced powder when eating. ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯𕫯𕫯
Crispy fish method?
≮ Gourmet raw material ≯ Black carp or grass carp weighs 2500 grams.
25g of ginger, 20g of onion, 5g of refined salt15g, 3g of star anise, 3g of fennel, 3g of cinnamon, 5g of allspice powder, 50g of sugar, 30g of soju, 20g of Shaoxing wine125g, 20g of soy sauce, and 0g of cooked vegetable seed oil1500g. ≮ Food practices ≯ 1. Remove phosphorus and gills from the fish, then wash it, gut it, wipe the blood from the abdomen with a clean cloth, cut it open, cut it into tiles of about 1.6 cm with an oblique knife, put it in a large enamel dish, and add100g of Shaoxing wine and15g of refined salt.
2. Put 500 grams of water, 25 grams of Shaoxing wine, onion, ginger (beaten pine), star anise, cinnamon and sugar into a large pot, simmer with strong fire until the juice becomes sticky, then take out onion, ginger, fennel and cinnamon, add distiller's grains, and leave the fire to make marinade for later use. 3. Put another big pot of fire and add vegetable oil (the oil used twice is the best). When the oil temperature reaches 90% heat (about 225℃), take 1 fish pieces, put them in the pot one by one, and scoop them up with a colander when frying them to the shell. When the oil temperature rises to 90% heat (about 225℃), put the fish pieces into the pot.
Sprinkle a small amount of spiced powder when eating. ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯𕫯𕫯
The method of crispy fish, what are the methods of crispy fish? The most authentic way to make crispy fish? I feel crispy fish is good.
Accessories: mushroom fat pork seasoning: onion, ginger, sugar, salt, edible oil, cooking wine, vinegar, pepper, star anise, cinnamon, soy sauce, clear soup. Practice: 1, remove gills and viscera from fish, wash mushrooms, and cut fat pork into pieces; 2. Buckle a small dish at the bottom of the pot (suitable for the casserole in Cizhou kiln), put a layer of onion, ginger slices and mushrooms, a layer of diced fish (head facing inward and tail facing outward), and add salt, sugar, cooking wine, vinegar, pepper, star anise, cinnamon and soy sauce; 3. ignite the pot, pour the clear soup into the pot, and keep it on low fire 1-2 hours after the fire boils. When there is little soup in the pot, add a proper amount of hot water (not cold water) until the bones are crisp and rotten.
Another practice: main ingredient: 2500 grams of small crucian carp. Ingredients: lotus root1500g, onion, ginger 250g, pepper 50g.
Ingredients: 500g vinegar, 750g sugar, 250g cooking wine, 50g salt, 250g ground oil and 200g soy sauce. Methods: 1. Scales, gills and internal organs of crucian carp are removed, washed and drained.
Wash lotus root and cut into sections, peel and cut into 5 mm thick pieces. 2. Wash the pot mat, put it in a casserole, put a layer of cut lotus seeds on the pot mat, and put the carp head outward on the lotus seeds; Add another layer of lotus root, onion and ginger, so that lotus root, fish, onion and ginger are placed layer by layer.
3. Sprinkle sugar on the set fish, add water to the seasoning to make juice, and pour it into the casserole for about 23 deep. 4. Put the casserole on the fire. After boiling, move to low heat to collect juice.
When the juice is low, add the remaining juice one after another, about two hours, stir-fry the pepper and grind the oil, and pour it into the casserole. For about four hours, when the juice is thick, red, crispy and sweet, leave the pot away from the fire, let it cool, pour out the juice, scoop it up and put it in a dry pot, and pour the juice on the fish.
The authentic method of crispy fish Ji Cai does not belong to the traditional eight famous dishes, but the crispy fish originated from Zhao's family in Handan, Hebei Province, is a strange food, which originated from the people, but can stand tall in the temple for more than 1000 years, which is enviable among the eight famous dishes. Although there are many imitators later, they may not be able to tell the authentic color, shape and taste, so as to pass it on. Raw materials: fresh carp 10 kg (silver carp, grass carp, crucian carp, etc. ) Accessories: onion, ginger, garlic, pepper, aniseed, soy sauce 50 g, cooking wine 50 g, nine-story tower 5 g, sugar 30 g, fragrant sand 10 tablets, a Amomum tsaoko, a little Flos Magnoliae, and nutmeg core.
Then add accessories, put the fish on it, then put the casserole on the fire, which is the key to whether the fish is delicious or not, and then add high-quality millet water, which is more than the fish on it. After the fish soup in the pot is boiled, turn down the heat, and the fish soup in the pot should be slightly boiling.
Fish can be cooked in about 3 to 6 hours. Features: crisp bones and rotten thorns, complete fish shape, rich nutrition, suitable for all ages.
According to this basic practice, combined with local flavors, we can make spicy, spicy, spiced, sweet, lobster sauce and other flavors.
How to make a short crisp fish video
The practice of small crispy fish Small crucian carp 1500g main ingredients are auxiliary oil, salt, ginger, onion, aniseed, garlic, soy sauce, vinegar, sugar, cooking wine and dried pepper. Step 1. Buy small crucian carp.
2. Wash and peel one by one. Control the water a little.
3. Fry in a pan (it is useless to use a non-stick pan, so be sure to wipe the bottom of the pan with ginger after the pan is dry to prevent sticking). This time, the fish was not covered with starch, so this time it was only slightly fried. 4. When the meat at the bottom of the fish is hard, turn it over and fry it. There is no need to stir up the fire too much. Take it out and put it directly in the pressure cooker.
5. prepare octagonal. 6. Fry it all, add aniseed, onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine and salt, and steam it for 20 minutes.
7. After cooking, don't cook it immediately, stew it for another hour or two, then try to pour out the fish soup, leave it for a while, and then fish it out one by one with a shovel. I usually stew the fish soup before going to bed at night and take it out the next morning, so that the fish can be taken out as a whole. In fish soup, fish are perishable and shapeless. 8. How about it? A single person will be fine.
It tastes good, too. The main reason is that the children eat very safely and the thorns are rotten.
How to make vinegar crispy fish?
Food and efficacy: home cooking recipes
Taste: Sour and salty technology: stew
Preparation materials of crispy fish braised in vinegar;
Material: 300g crucian carp.
Seasoning: salt 3g, vinegar 15g, vegetable oil 75g, pepper 1g, onion 5g, garlic (white skin) 5g, ginger 5g, sugar 3g and soy sauce 10g.
Teach you how to cook vinegar fish. How to cook vinegar fish is delicious.
1. Remove gills, viscera and wash small crucian carp;
2. The pot is on fire. When it is hot, pour in the vegetable oil. When the oil is 70% hot, add crucian carp, fry and take it out, and control the oil until it is dry;
3. Leave a little oil in the pot, add sugar, vinegar, onion, Jiang Mo and minced garlic, and stir-fry until fragrant;
4. Add clear soup, soy sauce, pepper and salt to cook;
5. After boiling, add the crucian carp, cover the pot and stew for 1 hour until the bones are crisp.
Making skills of crispy fish braised in vinegar:
This product has a frying process, which requires about 500 grams of vegetable oil.
Pie-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
How to make crispy fish?
Crispy fish
Clean the slaughtered crucian carp and control the moisture.
Heat the wok, put less oil and fry the fish one by one. I was afraid of touching the wok, so I patted some dry flour on the fish so that the fried fish looked complete and beautiful.
Put the fried fish in a pressure cooker, add ginger slices, garlic, aniseed and chicken essence, then add salt, soy sauce, cooking wine and a little sugar. The most critical place is here, more. . Put the vinegar on the ground! Don't worry about sour taste. Vinegar helps to soften the fishbone. I'm not sure how much vinegar I put in, but I poured the bottle in.
After adding water, cover the lid, put on the valve, turn the heat down for about 10 minutes after inflation ~ ~ press it for 40 minutes or an hour and it will be crisp and rotten.
Tip: Don't just open the pot and clip the crispy fish out, or it will break easily when it is hot. Be sure to wait for the crispy fish to cool before taking it out, so as to finalize the design.
How to eat well, the home-cooked practice of small crispy fish
Homemade crispy fish
Raw materials:
600 grams of yellow croaker, 50 grams of green onion, ginger thumb 1 g, 20 grams of crystal sugar, 8 dried peppers, 2 star anises, about 30 peppers, 2 tablespoons of cooking wine, 0/5g of soy sauce10g of vinegar10g of salt and vegetable oil.
Exercise:
1. Wash the small fish and marinate with a little salt and a spoonful of cooking wine 10 minute;
2. Cut the ginger onion into sections, mash the ginger into small pieces, and cut the dried pepper into two sections;
3. Put a spoonful of oil in the wok, add rock sugar and heat it on low heat;
4, rock sugar slowly melts;
5, all melting discoloration and floating foam floating;
6. When the floating foam begins to disperse, pour a large bowl of boiling water and boil it into a sugar color;
7. Add onion, ginger, pepper, star anise and pepper;
8. Add soy sauce, vinegar, a spoonful of cooking wine and a little salt, and turn off the fire after boiling into soup;
9. Take another clean wok (you can also use a smaller soup pot) and add vegetable oil (if there is less oil, you can drown the small fish and fry them for 3~4 times, so that only a little oil is used for frying the fish, and the fried fish oil should be thrown away and not wasted). Fry the small fish into golden cold noodles in batches, and then turn them over after frying thoroughly, otherwise they will be easily broken, and the fish will be delicious after frying thoroughly;
10, pour the fried small fish into the cooked soup pot and boil for 10 minute;
1 1, then open the lid and drain the soup;
12, sprinkle with cooked sesame seeds and mix well, then turn off the fire and finish.