Ingredients: silver carp 2500g.
Seasoning: 5g of salt, 25g of soy sauce, 5g of onion 15g, 5g of ginger, 5g of garlic, 3g of aniseed, 5g of cinnamon 1g, 5g of fragrant leaves, 50g of secret sauce, a bottle of beer, 5g of soy sauce and 2g of thirteen spices.
Accessories: pork belly, dried Chili
1? Remove fishy smell
Cut the gill of silver carp and bleed. Wait until the fish's blood is drained. Remove cheeks, scales and internal organs. Clean up the black peritoneum of abdominal wall. There are fish teeth at the joint of fish gills. Remove fish teeth. The above parts are the most fishy parts of fish. Clean it carefully Rub the fish with vinegar, onion and ginger and marinate for 10 minute, then rinse with clear water for later use.
2? Change the knife
Chop the washed silver carp at the back 2 cm. Cut the spine and connect the abdomen to form a panlong knife.
3? Zengxiang
Cool100g oil in a hot pan, add pork belly100g, stir-fry oil with low fire, stir-fry aniseed, cinnamon, fragrant leaves, scallions, ginger slices and garlic with low fire. Pour in a bottle of beer. Add silver carp and water to make it equal to fish.
4? Duration and degree of heating
The fire boiled the pot. Add all seasonings and simmer for 5 minutes, then simmer for 25 minutes. Pour the soup on the fish halfway. Gently move the bottom of the pot with a shovel. Prevent the pot from burning.
5? Secret weapon
Put 350 grams of oil in the pot. Stir-fry 50 grams of onion, 25 grams of ginger, 2 grams of pepper and 5 petals of star anise until brown-red, remove residue and leave oil. When the oil temperature drops to about 100℃. Add 2 bags (small bags) of thick sauce. Sun Island Sauce 1 package (500g) Weijiadai Sauce 1 package (90g) simmer for 5 minutes, turn off the heat and let it cool. Hide in the shade
Review points
The fishy smell of silver carp comes from fish blood. Black membranes on cheeks and abdomen. It should be thoroughly cleaned up. Marinate with vinegar, onion and ginger 10 minute. Wash with clean water.
② It is better to choose about 5 kg for silver carp. Silver carp grows rapidly and can grow to 2-3 Jin a year. The meat of silver carp is very soft.
③ The fat content of silver carp is low. The fragrance is not enough. Therefore, pork belly should be used to increase animal fat. Pork belly needs to be fully fried with small fire to maximize the fragrance. Realize the delicious fusion of fish and meat.
Four thousand rolls of tofu and ten thousand rolls of fish. Therefore, fish have to be simmered for a long time before they can taste. With the accumulation of time, various fragrances can be carried with each other. Let the marinated river fish smell layered.
⑤ Carefully control the fire and observe the change of soup. Prevent the bottom of the pot from being burnt. Stewing river fish for a long time will release a lot of collagen, making fish soup sticky. So in the end, we should pay more attention to the paste pot.
The use of sauces can be adjusted according to local tastes.