Today, Red Kitchen. com introduces a kind of fleshy carp-Sandao Scale. I hope this "imported" ingredient can help you to launch more novel dishes at the Spring Festival banquet.
In May of 20 16, an alien invasive fish species, mirror carp, surfaced in Yueya Spring, Dunhuang City, Gansu Province, China, attracting tourists to take pictures. This kind of mirror carp belongs to German carp, named Sandao Scale. In fact, this kind of fish has been introduced as a new species of aquaculture as early as 20 10.
Three scales, also known as three-flowered carp, iron-backed fish and German carp, are also called mirror carp because their skins are shiny and as smooth as mirrors. Sandao scale belongs to the variety of European carp, with a stout body, a flat side, a small head and big eyes, and its body color varies with different habitats, usually brown on the back and light yellow on the side and abdomen.
The biggest feature of the three scales is that there are only three thick and bright scales in the whole body, and a few scales will appear on the lateral line. Some individuals even have only three large scales, and the rest of the epidermis is smooth, which is why they are called "three scales".
There is a row of complete scales from the front end of the dorsal fin to the head of the three scales, and there is a row of symmetrical continuous scales on both sides of the dorsal fin. There are scales at the base of each fin, and the scales in each part are very thick and as bright as a mirror.
▲ Common carp (I) and three scales (II)
Three scales, the main producing area, originated in Europe and was later introduced to China. After more than 20 years of systematic breeding, the varieties with large individuals and delicious meat were finally obtained.
Nowadays, Sandao scale is mainly produced in Heilongjiang province of China, and it has become an excellent aquaculture variety suitable for popularization in the whole country.
The cooking of three scales may be too different from that of common carp, so many diners are afraid to try it. In fact, regardless of the size of the body and the freshness of the meat, the three scales are better than ordinary carp.
The cooking techniques of Sandao Scales are the same as those of common carp, which are mainly fried, boiled, steamed and braised. Here are two grilled fish dishes made of Sandao Scales, so you may wish to have a try.
Gan long huo Yan fish
This dish is similar in form to the common grilled fish in the market, but it is completely different in preparation method. It draws lessons from the method of Sichuan watercress fish. It is cooked in a pot with cold water, then put in a tray at the bottom of leek, and then poured with the sauce fried with diced meat, sliced meat and spicy sauce. The fish is tender and tasty, and it is not greasy. With heating, the leek and sauce are overflowing.
Production process:
1, 350g leek, washed, cut into long sections and put in a tray.
2. Heat the oil in the bottom of the pan, add 200 grams of shredded onion, stir-fry evenly, add a proper amount of fresh soy sauce with thirteen spices and Donggu Yipin, and put it on the bottom of the leek in the tray.
3. Slaughter and clean the three scales, put a straight knife on them, put them in hot water (add appropriate amount of cooking wine, onion, ginger, pepper, salt and monosodium glutamate) and soak them for 6-8 minutes until they are cooked thoroughly. Take them out and put them on onions.
4. Heat the pan with base oil, add chopped green onion and ginger, stir-fry 50 grams of pork belly slices and 50 grams of diced meat until cooked, add 90 grams of homemade sauce to stir-fry, add 300 grams of clear water, add appropriate amounts of barbecue flavor 10 (finished seasoning), salt, monosodium glutamate and sugar, and boil well.
5. Heat 80 grams of red oil in the pot, add 8 grams of pepper granules 15 grams and dried pepper segments to fry, pour it on the fish, and light it with solid alcohol to serve.
Homemade sauce:
400g of Donggu soybean sauce, one bottle of Laoganma beef sauce, one bottle of Laogandie spicy, 0/50g of Xiangqi sauce100g of Xu Shi soy sauce100g are put into a container, and stirred evenly. This sauce is spicy, with the spicy flavor of beef sauce and spicy diced meat, and the bean flavor of soybean sauce.
Production key:
Fish must be cooked in cold water. If the fish is cooked after the water boils, the fish will become stiff instantly, and the taste will be easy to get old and broken. In addition, add a proper amount of onion, ginger, star anise, salt and cooking wine to the water to taste the sole.
Special grilled fish
Main ingredients:
Sandaolin 1250g, bean sprouts 200g, potatoes 1 piece, peach crisp 1 piece.
Accessories:
Pepper, coriander, peanuts, flour, mushrooms, the right amount.
Material A (soy sauce, soy sauce, sugar, cooking wine, aniseed, pepper, ginger and garlic)
Seasoning:
Oil, salt, a little light soy sauce, sugar, ginger and garlic, cooking wine and soy sauce.
Practice:
1, remove the gills and viscera from the fish, cut several knives on both sides, remove the white fishy lines, and wash them for later use; Wash the bean sprouts and set aside.
3. Marinate the fish with cooking wine and salt, and then spread flour on both sides.
4. Add oil to the pan, fish after the oil is hot, fry it thoroughly, and drain it for later use; Fry potato chips until golden, and set aside.
5, hot pot, add mushrooms and stir-fry, and then add material A; After the fragrance comes out, add appropriate amount of water, add bean sprouts and add appropriate amount of salt to taste.
6. After the soup is boiled, taste it. If it is suitable, you can put the fish in and taste it on both sides.
7, peach crisp broken, add peanuts, salt, coriander; Chop the pepper.
8. Sprinkle the prepared auxiliary materials on the fish, and pour hot oil to serve.