Crucian carp is rich in protein. Many places eat crucian stew, and there are many kinds of crucian bean curd soup. But for a person who loves heavy taste, crucian carp can't show my cooking ability when making soup. It's so delicious and nutritious that I don't have to make this lush crucian carp. Green crucian carp is a delicacy in Zigong. I fell in love with its taste after eating it for a while. In fact, it should be regarded as the category of braising in soy sauce, but it is slightly different in handling. The taste is fresh and fragrant, the fish is soft and sweet, and with the neutralization of seasonings, it can be considered that it is not greasy, so I will share it with you today.
The ingredients used in this dish are relatively simple. Two fresh crucian carp and a handful of chives can make it more fragrant. Millet is prepared according to your own taste, but more will be more fragrant. Seven cloves of garlic, one piece of old ginger and one piece of young ginger, a handful of pickled peppers, a proper amount of cooking oil, one spoonful of soy sauce and one spoonful of soy sauce, two spoonfuls of cooking wine and a proper amount of food.
Then, crucian carp should be treated first. When buying in the market, the boss should help to treat the crucian carp simply and remove the internal organs and gills. Generally, they can't scrape the fish scales very clean, so they should wash the fish after going home, then remove all the fish scales to avoid affecting the taste, and then scrape off a layer of black film inside the fish belly with a knife, so that the taste will not be too heavy. After the two fish are cooked, sprinkle an appropriate amount of edible salt evenly on them, cut a few slices of ginger, pour cooking wine on the fish's body and stomach, then put the ginger between the fish's back and stomach, and let the fish marinate for 20 minutes to remove the fishy smell.
When pickling, we prepare the ingredients. First, we wash the ginger and shred it. Then we chop the millet and pickled peppers together and put them in a bowl. Garlic only needs to be pressed flat once. Remember to let the garlic touch the air for at least ten minutes, and cut the onion into pieces. If you use onion leaves, cut them into chopped green onion and put them all on a plate for later use. After the materials are ready, the pickled crucian carp is almost the same. Wipe some water off the crucian carp with kitchen paper first, so that it will not be easy to peel and stick to the pot in the future, and the cooked crucian carp will be more beautiful.
First, heat the wok and add a proper amount of cooking oil. If you are worried that the fish is not fried well, you can use a non-stick pan. When the oil temperature rises to 70%, gently put down the two fish, fry them on medium fire until they are golden on both sides, and then fry them on low fire to make them more crisp, so as to ensure that the skin of the fish is complete and the fish is more crisp and tender. The fish I cooked this time was a bit of a failure, because I received a phone call during the period and it became like this in the blink of an eye. So pay attention to the temperature and time when frying fish. After the fish is fried, remove it and put it on a plate for later use.
Then start the pot again and burn the oil. When the oil temperature is 40% hot, put the bean paste down and fry. After a while, add old ginger slices, garlic cloves and pickled pepper slices. Stir-fry until fragrant and the oil turns red. Just pour a proper amount of water into the pot, put miso into the pot, add soy sauce and soy sauce in turn, stir well and boil the soup. When the fried fish is boiled, put it down so that the soup is less than two-thirds of the fish. If it is not enough, add clear water and slowly cook the soup in the pot with medium fire.
When the pot boils again, add a little edible salt to taste, turn to low heat and stir fry slowly and evenly. Pour the chopped millet, shredded ginger and chopped green onion, and put them neatly into the plate after the fish is tender. Finally, sprinkle all the onions on it while it is hot, and a delicious green crucian carp will be ready. You can smell the rich onion fragrance without tasting it, followed by the fresh and tender aroma of crucian carp, which makes people appetite, and then you can eat delicious, fresh and sweet taste, fresh and tender.
Crucian carp is nutritious and suitable for all ages. Eating it can help children grow up, but repeated cooking of crucian carp soup is not appetizing. This spicy and lush crucian carp can satisfy you. The method is also easy to learn, which is not much different from braised pork, but the taste is much tender than braised pork. You can buy something to eat, and if you are worried, you can buy a smaller hand trainer. I believe you can do well.