Features: crisp bones and loose meat, warm stomach and middle energizer, eliminating dampness and expelling wind, and attractive smell.

Raw materials: fresh crucian carp 10 (about 500g), with appropriate amount of ingredients.

Practice:

1, Scaled live crucian carp, cleaned gills and internal organs, then mixed with 5g of ginger, onion, seasoning, wine, refined salt and vinegar, and fried.

2. Melt the sesame sauce with soy sauce, add sugar, vinegar, monosodium glutamate, pepper noodles, Chili oil, cooked sesame seeds and sesame oil to make a flavor juice, and then mix well with crispy crucian carp to serve.

Name of the dish: Crispy crucian carp

Features: Delicious color, tender fish, crisp thorns and special taste.

Raw materials:

Ingredients: small live crucian carp (preferably 1 0cm long)1kg, 600g scallion.

Seasoning: sesame oil120g, sugar color 30g, rock sugar powder 60g, white sugar100g, spiced powder 3g, cinnamon, pepper, aniseed, clove, cardamom * * * 6g, cooking wine120g and aged vinegar/kloc.

Practice:

(1) Remove the gills and scales of crucian carp, cut a small mouth about 2 cm long along the belly of the fish under the gills, take out the internal organs (be careful not to break the gall bladder), and rinse it with clear water.

(2) Cut the scallion into 10 cm long sections. Mix soy sauce, aged ester and cooking wine together to make seasoning water.

(3) Add a room of pork ribs to the casserole, then spread a layer of ginger slices, and sprinkle with spices such as cinnamon, pepper, aniseed, clove and cardamom. Then put the fish head to the side of the pot, centrifugally bar-code it into a neat circle (leaving a hole in the middle to form a chrysanthemum shape) and sprinkle spiced powder on it. Cross-code a row of fish in the middle, cover the holes, and sprinkle a layer of spiced powder to code the scallion segments into chrysanthemums. Pour the white sugar and rock sugar powder into the middle of the scallion section, pour the sugar color of sesame oil evenly on the scallion section, and add more than half of the seasoning water.

(4) Move the casserole into a strong fire and bring it to a boil. Cover it with a slightly smaller porcelain dish and simmer it on a slow fire. When simmering, let the soup boil out around the porcelain dish. If the soup doesn't come up, you must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8 ~ 9 hours), and the fish can be simmered.

(5) Then uncover the porcelain plate and air it for 6-8 hours, first take out the scallion segments, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of onion on the fish and pour the original soup.

Name of the dish: dry fried small crucian carp

Raw materials: appropriate amount of live crucian carp.

Practice: live crucian carp are about two and a half pieces each, and they are opened from the back, and the impurities in the abdomen are washed and gills are removed. Sprinkle a little salt and mix well, marinate for five or six minutes, then add a little flour or starch for later use.

Heat the pot on the fire first, then pour the oil. When the oil is 80% hot, put the small fish in. Because the fish is small, turn it frequently to prevent it from burning the pot. When the fish turns Huang Shi, it can be cooked.

Huo crucian carp hotpot

Raw material preparation: 30 live crucian carp about 8 cm long, spinach100g, tender cabbage100g and vermicelli 200g.

Seasoning selection: refined salt15g, monosodium glutamate 6g, sugar 8g, balsamic vinegar 50g, onion 20g, Jiang Mo 50g, cooking wine15g, pepper noodles 3g and clear soup 2g.

Production and use process:

1 Slaughter live crucian carp, clean it up, blanch it with boiling water, take it out, rinse it off and put it in a hot pot.

2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is cooked with boiling water. Put two dishes and one powder together in the hot pot.

3, add soup to the hot pot, ignite, boil, heat the lard with a large spoon, and also put it into the hot pot.

4, salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine, pepper noodles, etc. into the hot pot. Bring the hot pot to a boil and serve it.