raw material
A swimming carp (about 750g).
Pig fat and lean meat 100g, sprouts 50g, pickled peppers 15g. 500 grams of pig oil and 50 grams of lettuce. Cooking wine 30g, soy sauce 10g, salt 5g, ginger 10g, onion 10g, lard 25g, egg white 50g, bean flour 30g, sesame oil 15g.
prepare
Remove the scales and gills of carp by laparotomy, cut off the tip of head and tail, and dry the water. Draw trapezoidal blocks on both sides of the fish, marinate with evenly mixed cooking wine, soy sauce, salt, ginger and onion for 5 minutes, and then take them out and dry them for later use. Chop pork, bean sprouts and pickled peppers (remove seeds), stir-fry with lard, fill the fish belly, and lock the fish belly with bamboo sticks. Wash the clean oil, dry it, spread it flat on the chopping board, first wrap the fish in one layer, then wrap the remaining clean oil in egg white and bean powder, then wrap the fish in three or four layers, then pierce the fish's abdomen with a fork, release the fish's back, and bake it in the oven for 15 minutes on each side. The fork is golden yellow on the surface of the fish. Clean the back of the fish, brush it with sesame oil, and take out the bamboo chopsticks and sticks. Except for the innermost layer, the clean oil is cut into pieces about 6 cm long and 3 cm wide, which are covered on the side of the fish. Lettuce is shredded and placed in the corner of the plate.
trait
The oil skin is crisp and fragrant, and the fish is delicious and unique, especially with wine.
Home-cooked method of pickled fish
First, the weight of grass carp bought back is 1398g (slightly larger, the meat is cut well).
Second, remember to clean up the black film on the abdominal wall when washing fish (otherwise it smells bad)
Third, wash the fish and cut off the fins.
Fourth, cut the section.
5. Press the fish segment with one hand and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone.
Adjust the direction of the secant knife in time.
Six, sorry ~
Non-professionals ~
I can't tear the whole fish apart, only one piece is coming. The fish head is cut in half, and the fish below is sliced.
Where are the remaining fish bones?
7. Put the sliced fish horizontally and use a knife to row one by one along the direction from the tail to the head.
Eight, each piece is about 5-7 mm thick.
Pay attention here!
Don't reverse the direction, or the cooked fillets will break.
9. Cut the fish bones into sections, put them into the basin together with the fish head, add salt and cooking wine and stir, then add the egg white and stir well.
Let stand for 20 minutes.
10. Cut sauerkraut.
1 1. Hot oil in the pot, preferably big oil, but for the sake of ... let's make it with ordinary oil!
Pour in the chopped sauerkraut and stir fry.
Twelve, add water/broth to boil.
Thirteen, first put the fish head and bones, simmer for 5-7 minutes ~
Fourteen, add other fish fillets and simmer for 2-3 minutes ~
Fifteen, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!
There shouldn't be so much sauerkraut in pickled fish ingredients (mainly because of the high salinity now)
The water can be increased and the soup is delicious.
It is recommended to add a little wild pepper (it is not recommended to eat spicy food)
You can put a little Longkou vermicelli (usually this way, it is very slippery).
It is recommended to season first, and then add fish fillets (tender meat and good shape).
Baked crucian carp with onion
1. After the fish is washed and drained, soak it in 2 tablespoons of soy sauce, 1 tablespoon of white vinegar and 1 tablespoon of wine for two to three hours.
2. Drain the soaked fish and then fry or fry it. Wine is not fried, but I learned to fry. I don't know if I remember wrong. )
3. Slice the onion into long slices and fry it in the oil pan, then add the crucian carp crisp, sprinkle with 2 tablespoons of soy sauce, 65,438+0 tablespoons of sugar, 65,438+0 tablespoons of wine and half a bowl of water, and bring to a boil. Turn down the fire until the water is dry, and then take off the pan.
* When the fish is soaked in the seasoning 1, it must be seasoned from time to time. The oil for frying fish should be hot, or fried in a non-stick pan to prevent the fish from breaking when turning.
Onion fish
Raw materials: live grass carp 1 strip (weighing about 750g), salt 6g, soy sauce 25g, cooking wine 15g, monosodium glutamate 3g, pepper 2g, shredded ginger 15g, shredded onion 15g, onion ginger.
1. After the grass carp is slaughtered, it is washed, dephosphorized, gill removed, washed, cut on both sides, put the fish in a pot, add onion, ginger and water for about 15 minutes, take it out when it is cooked, and put it in a fish dish.
2. Sprinkle salt, monosodium glutamate and pepper on the fish, add cooking wine, code onions and shredded ginger, and marinate with soy sauce.
3. Heat sesame oil in the pot and pour it on the fish.
Delicious and fresh, elegant, salty and slightly spicy.
Roasted crucian carp
Onion, ginger, garlic, cooking wine, vinegar, soy sauce, pepper and salt.
The pot is hot. Rub it with ginger and it won't stick.
Add more oil, and the fish will not stick to the pot easily.
After frying, add cooking wine and vinegar, and add garlic cloves.
When garlic smells, add ginger, onion and soy sauce.
Add water instead of crucian carp, and add salt and chicken essence after boiling.
Thicken the soup and serve it.