Choose 5000 grams of fresh crucian carp (carp, catfish, snakehead, etc. ) is produced in the lake. Ingredients 50 grams of onion and 50 grams of ginger slices; Seasoning: 300g of sweet noodle sauce, 200g of black sauce, 25g of refined salt, 500g of soy sauce, 600g of vinegar, 50g of pepper, 50g of fennel, 5g of cinnamon10g, 5g of aniseed, 50g of dried tangerine peel10g, fermented grains and cooking wine/kloc.
Slaughter fish, remove gills and five internal organs, and wash (keep scales). Put the grate on the bottom of the pot, and stack the fish head and tail one by one. Leave a hole in the middle of the fish pot and add salt, cooking wine, ginger slices, onion slices, soy sauce, vinegar, pepper, fennel, aniseed, cinnamon, dried tangerine peel and hairy soup. Heat the bottom of the pot with a big fire, and then simmer with a small fire. Dip the broom with black flour paste, waste water and black sauce, and sprinkle 1 time every 1 hour (* * * 4 times). Cease fire after 6 hours, and eat after cooling. Bad fish is usually processed at night, boiled overnight and cooked in the early morning of the next day. Wood is the best fuel. Bad fish is best eaten cold, as soon as it comes out of the pot. Very delicious.
Question 2: the practice of small crucian carp and bad fish The basic practice of bad fish is to choose 5000 grams of fresh crucian carp (carp, catfish, snakehead, etc. ) is produced in the lake. Ingredients 50 grams of onion and 50 grams of ginger slices; The seasoning includes: 300g of sweet noodle sauce, 200g of black sauce, 25g of refined salt, 500g of soy sauce, 600g of vinegar, 50g of pepper, 50g of fennel, 5g of cinnamon10g, 5g of aniseed, 50g of dried tangerine peel10g, fermented grains and cooking wine/kl. Slaughter fish, remove gills and five internal organs, and wash (keep scales). Put the grate on the bottom of the pot, and stack the fish head and tail one by one. Leave a hole in the middle of the fish pot and put in salt, cooking wine, ginger slices, onion slices, soy sauce, vinegar, pepper, fennel, aniseed, cinnamon, dried tangerine peel and hairy soup. Heat the bottom of the pot with a big fire, and then simmer with a small fire. Dip the broom with black flour paste, waste water and black sauce, and sprinkle 1 time every 1 hour (* * * 4 times). Cease fire after 6 hours, and eat after cooling. Bad fish is usually processed at night, boiled overnight and cooked in the early morning of the next day. Wood is the best fuel. Bad fish is best eaten cold, as soon as it comes out of the pot. Very delicious.
Question 3: What is left of the small crucian carp after brewing in the bad fish winery? The general production process is as follows: firstly, the grain (rice, sorghum, etc.) is cooked. ), cooled to room temperature, mixed with yeast, put into a container (pot can be used at home) for fermentation for 3-6 days, and distilled the fermented grains into wine, and the rest is distiller's grains. It is not clear how much yeast is put in the grain, which is related to the quality of yeast and the type of grain, as well as the brewing technology in various places. You can ask the local winemaker.
Question 4: the way of bad fish, how to eat bad fish well, and the self-made way of bad fish have been cut when buying fish and washed at home.
Add yellow wine, salt, ginger and onion and marinate for half a day.
Put more oil in the oil pan. After the oil is boiled, put it into the marinated fish pieces and fry it thoroughly.
Drain the fried fish pieces and let them cool for later use.
Prepare red distiller's grains juice: chop red distiller's grains with the back of a knife.
Pour the oil out of the pot, leaving the bottom oil, crush Jiang Mo and garlic, pour into the distiller's grains, add salt, sugar and water after frying, boil over high fire, pour into a large container, and let cool.
After the fish pieces and red distiller's grains juice are completely cooled, soak the fish pieces and store them.
Take out the fish pieces after one day. If it's too cold, you can steam it. Natural red and natural odor, we also had a simple and healthy childhood.
Question 5: I caught a few catties of small crucian carp with my friends today. How to use crucian carp as bad fish? Steamed and braised are good. Put some soldiers in steaming, or cook pickled cabbage and crucian carp soup.
Question 6: The basic methods of bad fish are:
Choose 5000 grams of fresh crucian carp (carp, catfish, snakehead, etc. ) is produced in the lake. Ingredients 50 grams of onion and 50 grams of ginger slices; The seasoning includes: 300g of sweet noodle sauce, 200g of black sauce, 25g of refined salt, 500g of soy sauce, 600g of vinegar, 50g of pepper, 50g of fennel, 5g of cinnamon10g, 5g of aniseed, 50g of dried tangerine peel10g, fermented grains and cooking wine/kl.
Slaughter fish, remove gills and five internal organs, and wash (keep scales). Put the grate on the bottom of the pot, and stack the fish head and tail one by one. Leave a hole in the middle of the fish pot and add salt, cooking wine, ginger slices, onion slices, soy sauce, vinegar, pepper, fennel, aniseed, cinnamon, dried tangerine peel and hairy soup. Heat the bottom of the pot with a big fire, and then simmer with a small fire. Dip the broom with black flour paste, waste water and black sauce, and sprinkle 1 time every 1 hour (* * * 4 times). Cease fire after 6 hours, and eat after cooling. Bad fish is usually processed at night, boiled overnight and cooked in the early morning of the next day. Wood is the best fuel. Bad fish is best eaten cold, as soon as it comes out of the pot. Very delicious.
Question 7: How to cook bad fish in a pressure cooker 1? Treat the small crucian carp, remove the gills and stomach, keep the scales, and then marinate them with salt. Salinity can be about half an hour according to personal taste. If it is winter, it can also be pickled directly with salt water. After marinating, the water must be drained to facilitate the next operation.
2. Add cooking oil to the oil pan, heat it to 70% heat, add the pickled crucian carp, and fry them thoroughly one by one.
3. flatten the onion, ginger and coriander and put them in the bottom of the pressure cooker. Put the fried fish at the bottom of the pot, the big one at the bottom and the small one at the top.
4. Stir-fry the bottom oil of fish, add dried shredded Chili (or bean paste) and stir-fry, then add vinegar, sugar, cooking wine, onion, ginger, garlic, pepper, fennel, aniseed, cinnamon and soy sauce. According to the number of fish, if there is little soup, add appropriate amount of water and bring to a boil.
5. Pour the cooked soup into the fish in the pressure cooker, put on the pressure valve, adjust it to low fire when exhausting and depressurizing, press it for about 25-30 minutes, and turn off the fire directly.
6. After cooling, open the lid and eat directly, or put it in the refrigerator, which will taste better in cold storage.
7. Remarks:
The pressure cooker should be a traditional pressure cooker, not an electric pressure cooker. The pressure of the electric pressure cooker is not enough, and the thorns and bones are not pressed through.
The fourth step, if you don't eat spicy food, you can directly fry the bean paste. 3. The above method is not only suitable for crucian carp and white stripes, but also suitable for silver carp and other fish with more small spines. If the fish is too big, you can change the knife into pieces first, and other production methods remain unchanged.
According to the size of the fish, the pressing time of the pressure cooker can be shortened appropriately.
Question 8: the method of fragrant crucian carp, how to eat fragrant crucian carp and the materials used for fragrant crucian carp
condiments
Liyu lane
condiment
monosodium glutamate
Proper amount
red date
50 grams
The practice of fragrant crucian carp
1. Practice; 1. Wash and drain crucian carp.
2. Distiller's grains are diluted with boiling water.
3. Wash and chop onions, ginger, garlic and peppers.
2.4. Heat the oil and fry the crucian carp on both sides.
5. Add ginger, garlic, pepper, water, sugar and salt, and cook with distiller's grains for 10 minute.
6. Put monosodium glutamate, sprinkle with chopped green onion and drizzle with bright oil, and it will be OK!
Question 9: The basic way to make bad fish with crucian carp is to choose 5000 grams of fresh crucian carp (carp, catfish, snakehead, etc. ) is produced in the lake. Ingredients 50 grams of onion and 50 grams of ginger slices; The seasoning includes: 300g of sweet noodle sauce, 200g of black sauce, 25g of refined salt, 500g of soy sauce, 600g of vinegar, 50g of pepper, 50g of fennel, 5g of cinnamon10g, 5g of aniseed, 50g of dried tangerine peel10g, fermented grains and cooking wine/kl. Slaughter fish, remove gills and five internal organs, and wash (keep scales). Put the grate on the bottom of the pot, and stack the fish head and tail one by one. Leave a hole in the middle of the fish pot and add salt, cooking wine, ginger slices, onion slices, soy sauce, vinegar, pepper, fennel, aniseed, cinnamon, dried tangerine peel and hairy soup. Heat the bottom of the pot with a big fire, and then simmer with a small fire. Dip the broom with black flour paste, waste water and black sauce, and sprinkle 1 time every 1 hour (* * * 4 times). Cease fire after 6 hours, and eat after cooling. Bad fish is usually processed at night, boiled overnight and cooked in the early morning of the next day. Wood is the best fuel. Bad fish is best eaten cold, as soon as it comes out of the pot. Very delicious.