The home-cooked method of crispy fish? The method of crispy fish?
≮ Gourmet raw material ≯ Black carp or grass carp weighs 2500 grams.
25g of ginger, 25g of scallion, 5g of refined salt15g, 3g of star anise, 3g of fennel, 3g of cinnamon, 5g of allspice powder, 50g of white sugar, 30g of soju, 20g of Shaoxing wine125g, 20g of soy sauce, and 0g of cooked vegetable seed oil1500g (1. ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯𕫯𕫯≯≯≯≯≯8
2. Put 500 grams of water, 25 grams of Shaoxing wine, onion, ginger (beaten pine), star anise, cinnamon and white sugar in a large pot, and simmer with high fire until the juice becomes sticky, then take out the onion, ginger, fennel and cinnamon, add distiller's grains, and leave the fire to make a marinade for later use. 3. Put another cauldron on a strong fire, add vegetable oil (the oil that has been used twice is the best), when the oil temperature reaches 90% heat (about 225℃), take fish pieces 1 serving, put them into the pot one by one, scoop them up with a colander when they are fried to the outer crust, and put the fish pieces into the pot when the oil temperature rises to 90% heat (about 225℃).
Sprinkle a small amount of spiced powder when eating. ≮ Gourmet Features ≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯̯̯
The method of crispy fish?
≮ Gourmet raw material ≯ Black carp or grass carp weighs 2500 grams.
25g of ginger, 25g of scallion, 5g of refined salt15g, 3g of star anise, 3g of fennel, 3g of cinnamon, 5g of allspice powder, 50g of white sugar, 30g of soju, 20g of Shaoxing wine125g, 20g of soy sauce, and 0g of cooked vegetable seed oil1500g (1. ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯𕫯𕫯≯≯≯≯≯8
2. Put 500 grams of water, 25 grams of Shaoxing wine, onion, ginger (beaten pine), star anise, cinnamon and white sugar in a large pot, and simmer with high fire until the juice becomes sticky, then take out the onion, ginger, fennel and cinnamon, add distiller's grains, and leave the fire to make a marinade for later use. 3. Put another cauldron on a strong fire, add vegetable oil (the oil that has been used twice is the best), when the oil temperature reaches 90% heat (about 225℃), take fish pieces 1 serving, put them into the pot one by one, scoop them up with a colander when they are fried to the outer crust, and put the fish pieces into the pot when the oil temperature rises to 90% heat (about 225℃).
Sprinkle a small amount of spiced powder when eating. ≮ Gourmet Features ≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯̯̯
The practice of crispy fish, what are the practices of crispy fish? The most authentic method of crispy fish? I feel that crispy fish is good.
Accessories: mushroom and fat pork seasoning: onion, ginger, sugar, salt, edible oil, cooking wine, vinegar, pepper, star anise, cinnamon, soy sauce, clear soup. Practice: 1, remove gills and viscera from fish, wash mushrooms, and cut fat pork into dices; 2. Buckle a small dish at the bottom of the pot (suitable for the casserole in Cizhou kiln), put a layer of onion, ginger slices, mushrooms, and a layer of diced fish (head facing inward and tail facing outward), and add salt, sugar, cooking wine, vinegar, pepper, star anise, cinnamon and soy sauce; 3. Ignition in a pan, pour clear soup into the pan, boil it with high fire, and then switch to low fire for 1-2 hours. When the soup in the pan is low, add appropriate amount of hot water (not cold water) until the bones are crisp and the meat is rotten.
Another practice: main ingredient: 2500 grams of small crucian carp. Ingredients: lotus root1500g, scallion, ginger 250g each, and pepper 50g.
Ingredients: 500g vinegar, 750g sugar, 250g cooking wine, 50g salt, 250g ground oil and 200g soy sauce. Method: 1, crucian carp scales, gills and viscera, washed and drained.
Wash lotus root and cut it into sections, remove the skin and cut it into 5 mm thick pieces. 2. Wash the pot mat, put it in a casserole, put a layer of cut lotus seeds on the pot mat, and put the carp head outward on the lotus seeds; Put another layer of lotus root, onion and ginger, so that one layer of lotus root, one layer of fish, onion and ginger are placed layer by layer.
3. Sprinkle sugar on the set fish, add water to the seasoning to make juice, and pour it into the casserole for about 23 deep. 4. Put the casserole on a strong fire. After boiling, move it to a small fire to collect the juice.
When there is little juice, add the remaining juice one after another for about two hours, fry the small grinding oil with pepper and pour it into the casserole. About four hours, when the juice is thick, red in color, crisp in fish and rotten and sweet in lotus, take the pan away from the fire, let it cool, pour the juice out, pick it up in a griddle, and pour the juice on the fish.
The authentic method of crispy fish Ji cuisine does not belong to the eight famous traditional dishes, but the crispy fish originated from Zhao family in Handan, Hebei Province, is a strange food, but it originated from the people, but it can stand high in the temple, 1000 years, which is the envy of the eight famous dishes. Although many people imitated it later, it still can't make the authentic color, shape and taste, and it is rumored. Ingredients: fresh carp 1 0kg (silver carp, grass carp and crucian carp are all acceptable) Accessories: onion, ginger, garlic, pepper, aniseed, 50g of soy sauce, 50g of cooking wine, 5g of nine-story tower, 30g of white sugar, 0/0g of fragrant sand/kloc, one tsaoko, a little of Xinyi.
Then add the auxiliary materials, put the fish on the top, then put the casserole on the fire, which is the key to whether the fish is delicious or not, and then add the high-quality millet water, which is more than the top fish. After the fish soup in the pot boils, turn down the fire, and it is better for the fish soup in the pot to boil slightly without boiling.
The fish can be cooked in about 3 to 6 hours. Features: crisp bones and rotten thorns, complete fish shape, nourishing and suitable for all ages.
According to this basic practice, combined with local flavors, we can make spicy, spicy, spiced, sweet, lobster sauce and other flavors.
How to make a small crisp fish video
The practice of small crisp fish: the main ingredient is small crucian carp 1500g auxiliary oil, the right amount of salt, the right amount of ginger, the right amount of onion, the right amount of aniseed, the right amount of garlic, the right amount of soy sauce, the right amount of sugar, the right amount of cooking wine and the right amount of dried peppers. Steps 1.
2. Wash and peel them one by one. Control the water a little.
3. Fry in the pan (it's useless to use a non-stick pan, so be sure to wipe the bottom of the pan with ginger slices after the pan is dried to prevent it from sticking to the pan). I didn't wrap starch on the fish this time, so I only fry it slightly this time. 4. When the meat on the bottom of the fish is hard, turn it over and fry it. It is not necessary to fry the fire too much. Take it out and put it directly in the pressure cooker.
5. Prepare the aniseed. 6. All fried, add aniseed, onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine, salt, and steam in the pan for 20 minutes, and it will be cooked.
7. After cooking, don't cook immediately, stew for another hour or two, then pour out the fish soup as much as possible, leave it for a while, and then take out the fish one by one with a shovel. I usually stew the fish soup the night before going to bed, and then take out the fish the next morning, so that the fish will be taken out as a whole. In the fish soup, the fish is easy to rot and not form. 8. How about it? A single one is ok.
It tastes good, too. The main reason is that the children are very relieved to eat, and the thorns are all rotten.
How to cook crispy fish in vinegar?
Cuisine and efficacy: home-cooked recipes
Taste: sour and salty technology: stew
Making materials of braised crispy fish in vinegar:
Ingredients: 300g crucian carp.
Seasoning: 3g of salt, 3g of vinegar 1 5g, 75g of vegetable oil, 5g of pepper1g, 5g of green onion, 5g of garlic (white skin), 5g of ginger, 3g of white sugar and 0g of soy sauce10g.
Teach you how to cook crispy fish in vinegar, and how to cook crispy fish in vinegar is delicious.
1. Remove gills and internal organs of small crucian carp and wash them;
2. When the pan is on fire, pour in the vegetable oil after the pan is hot. When the oil is 70% hot, add the crucian carp, fry it and take it out, and control the oil to dry;
3. Leave a little oil in the pot, add sugar, vinegar, onion, Jiang Mo and minced garlic to stir-fry the fragrance;
4. Add clear soup, soy sauce, pepper and salt and cook;
5. After boiling, add the crucian carp, cover and simmer for 1 hour until the bones are crisp.
Tips for making crispy fish braised in vinegar;
This product has a frying process, and about 500 grams of vegetable oil is needed.
Pettitte-food phase grams:
Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard, Adenophora adenophora, honey, pork liver, chicken, pheasant, venison, and Chinese medicine Ophiopogon japonicus and Magnolia officinalis. Avoid drinking tea before and after eating fish.
How to make crispy fish?
Crispy fish
Clean the slaughtered crucian carp and control the moisture.
Heat the wok, put less oil, and fry the fish one by one. I'm afraid of touching the wok, so I pat some dry flour on the fish, so that the fried fish looks complete and beautiful.
Put the fried fish in a pressure cooker, add ginger slices, garlic, aniseed and chicken essence, then add salt, soy sauce, cooking wine and a little sugar. The most critical place is here, more. . Put vinegar on the ground! Don't worry about the sour taste. Vinegar helps to soften the fishbone. I'm not sure how much vinegar I put in it, but I poured the bottle into it.
After adding water, cover the lid, add the valve, and turn it to a low heat for about ten minutes after it is inflated ~ ~ ~ ~ Press it for forty minutes or an hour and it will be crisp and rotten.
Tip: Don't just open the pot and clip the crispy fish out, or it will easily break when it is hot. Be sure to take the crispy fish out after it cools, so that it can be shaped.
How to eat well, the home-cooked practice of small crispy fish
Self-made crispy fish
Raw materials:
600g of small yellow croaker, 50g of green onion, ginger thumb 1 piece, 20g of crystal sugar, 8 dried peppers, 2 star anise, about 30 Chinese prickly ash, 2 tablespoons of cooking wine, 0/5g of soy sauce10g of vinegar10g of salt and vegetable oil.
Practice:
1, wash the small fish and marinate with a little salt and a spoonful of cooking wine 10 minute;
2. Cut the ginger onion into sections, smash the ginger into small pieces, and cut the dried pepper into two sections;
3. Put a spoonful of oil into the wok, add rock sugar and heat it on low heat;
4, rock sugar slowly melts;
5, all melted and discolored and floating foam floated;
6. When the floating foam begins to disperse, pour a large bowl of boiling water and boil it into a sugar color;
7. Add onion, ginger, pepper, star anise and pepper;
8. Add soy sauce, vinegar, a spoonful of cooking wine and a little salt, and turn off the fire after boiling into soup;
9. Take another clean wok (a smaller soup pot can also be used) and put in vegetable oil (with less oil, the small fish can be submerged on one side, and fried for 3~4 times, so that only a little oil is used for frying fish, and the fried fish oil should be thrown away and not wasted). Fry the small fish in batches into cold noodles with golden yellow color, and then turn them over after frying them thoroughly, otherwise they will be easily broken, and the fish will be delicious only after frying them thoroughly;
10, pour the fried small fish into the cooked soup pot, boil it, and then cook it on low heat 10 minute;
1 1, then open the pot cover and drain the soup;
12, sprinkle with cooked sesame seeds and mix well, then turn off the fire and finish.