1. Why does the river crucian carp smell earthy?
Friends who often eat fish will find that carp, grass carp, silver carp, crucian carp, etc. generally have earthy smell, which is closely related to their growing environment. These fish generally grow in ponds and rivers, where there are more corrupt substances, silt weeds and the like, which are suitable for microbial reproduction and growth. Bacteria with earthy smell attach to plankton such as aquatic plants, and these fish will eat these substances through the food chain, and then enter muscles, blood and tissues and cells, thus emitting earthy smell.
Second, how to remove the Saturn flavor of river crucian carp?
1, bleed the fish
We usually kill fish by knocking the fish's head with tools first, knocking the fish unconscious, then removing the scales, breaking the belly of the fish to remove the internal organs, and not releasing the fish's blood. The fishy smell of fish also exists in the blood. It is relatively effective to remove the unpleasant fishy smell by bloodletting. The specific method is to pull a knife horizontally under the gills of fish and control the blood, and then remove the scales and break the belly.
2. Remove fishy lines
Removing the fishy line of fish can also remove the fishy smell well. The specific method is as follows: first, cut a knife about one centimeter below the gills, which is almost a quarter of the thickness of the fish. Cut a knife at the fish's tail in the same way, and poke the fish's gill incision away with your fingers, and you will see a small white spot, which is the cut surface of the fishy line we are looking for. Pull out the fishy line with one hand, and gently pat the fish's back with the other hand, and try to pull out the fishy line.
3. Soak in cold water
After the fish is bled, remove the scales, remove the gills and gut, wash the black film in the belly, soak it in cold water, and pour a small amount of vinegar and pepper. Because the dirty water in the fish is replaced by cold water, it can also reduce the earthy smell of the crucian carp.
4, onion, ginger, cooking wine and other condiments pickling
Among the condiments used in diet, onion, ginger and cooking wine have a good effect of removing the fishy smell. After cleaning the fish, you can also achieve good results by stuffing the fish with onion and ginger, smearing a layer of cooking wine on the fish surface and pickling for about half an hour.
The above are several practical methods to remove the earthy smell of crucian carp. Which one to use depends on how convenient it is for individuals to operate, and several methods can also be used together.
Third, how to eat river crucian carp?
There are many ways to make crucian carp, such as stewing soup, braising in soy sauce, etc. Here, I suggest that you can make sweet and sour fish, because river crucian carp is generally small, and crucian carp has more thorns, so it is more troublesome to eat fish and spit fishbones. Some people just stew soup instead of eating fish, which is more wasteful. The sweet and sour fish can soften Shad thorn and bones according to specific practices. Fish bones and spines can be eaten directly, which tastes sweet and sour, and fishbones can also be chewed, so this way of eating is more appropriate.
Fourth, the specific operation steps of making river crucian carp
1, bleed the crucian carp, remove scales and gills, cut open the belly to remove internal organs, wash the black layer in the belly, drain the water, stuff the belly with ginger and onion, evenly sprinkle a proper amount of salt, coat it with a layer of cooking wine, and marinate for about half an hour.
2, put the right amount of flour or starch on the plate, roll the fish in the flour, evenly wrap the fish with a layer of flour, and code it for later use.
3. Put oil in the pot. When the oil temperature is 60% to 70% hot, the fish can be cooked. Don't turn it when the fish is just cooked. When the fish are set, turn it gently, fry the fish in red, and fry until the surface is golden and bone-piercing. The fish after cooking is a bit hard and brittle.
4, stew fish, put the fried fish side by side in the pot, add appropriate amount of onion, ginger, cooking wine, soy sauce, vinegar, rock sugar, and then add star anise, pepper, cinnamon, fragrant leaves, pepper and other seasonings, with special emphasis on vinegar, which can soften fish bones and thorns. You can put a griddle for steaming steamed bread on the fish, and put a bowl of water on the griddle to press the fish, so that the fish is more tasty. Then add a proper amount of clear water, and the amount of clear water will be four fingers higher than that of the fish. Bring it to a boil with high fire, turn to low fire and stew for more than an hour. Finally, collect the juice with high fire and stew for another 20 minutes. ?