The weather is warm, the market has a lot of fish stalls, selling some small river fish and small river fish, these small fish are generally wild fish, the taste is particularly fresh, may be many people are like me, do not like to eat farmed fish, like to eat some small fish, spend 10 yuan, bought 3 pounds of small crucian carp, small crucian carp thorns are more, the small crucian carp is more. Many people do not know how to do small carp delicious. Canned fish many people like to eat, burnt with a soft texture, fish bones and fish spines soft, especially rice, but also do not have to worry about being pierced by the fish.
Today we teach you to use small carp to do the practice of canned fish, learn the practice of this carp, you can not go to the supermarket to buy canned fish ah, do it yourself at home, the bones of the meat is crisp and flavorful, more than buy canned fish is also tasty, do it yourself to clean and hygienic, eat rest assured that even the children can eat, the fish spines are flaky and soft, eat can also be supplemented with calcium. High-temperature heating makes the fish bones become crispy and soft, so that a large number of calcium dissolved. As a result, the calcium content of canned fish increases compared to fresh fish, and there is no loss of minerals. So, eating canned fish is also good for mineral supplementation. Below is the detailed recipe for this five-spice crispy crucian carp:
Materials needed for five-spice crispy canned crucian carp: 3 pounds of crucian carp, oil and salt, 2 sections of green onion, 3 slices of ginger, 2 cloves of garlic, 20 grains of peppercorns, 2 daikonis, 3-4 slices of allspice, 1 section of cinnamon, 3 dried chili peppers, 120 grams of tomato paste, 2 teaspoons of five-spice powder, 2 tablespoons of sugar, 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine,
Practice steps:
1. the crucian carp clean up, especially the belly of the black membrane removed clean, the fish belly of the black membrane, fishy flavor is relatively heavy, the crucian carp clean, fishing out drained water, water must be drained, otherwise frying, easy to splash oil.
2. Add oil to the pot to heat, the crucian carp into the frying pan in batches, the oil burned to 7 hot, (slightly smoke) into a crucian carp to try the temperature of the oil, crucian carp into the frying pan, around the immediate rise of dense small bubbles, the oil temperature can be, will be the fish one by one into the frying pan, open the large fire to fry for 1 minute, and then change to a small fire to fry for 2 minutes and then fish out. Down into the crucian carp after the first do not turn, frying the shape and then turn the fish to fry, and so one side of the stereotypes and then turn the other side of the frying, it is easy to maintain the integrity of the fish, fish have not been fried when the shape of the flip, the fish is easy to break. The fried crucian carp to cool, the pot of oil is hot, down into the crucian carp re-frying, the crucian carp fried to golden brown crispy, fish out of the oil control, the cooled fish for the second re-frying, this is to ensure that the fish spines fried crispy, well done fish, do not have to worry about the spines will be zapped in the throat.
3. will be the pot of fried fish oil out, leave a little oil, into the onion, ginger, garlic, pepper, pepper, spices, cinnamon, dried chili pepper, the seasonings fried flavor.
4. Stir in the tomato sauce, the tomato sauce fried sour flavor.
5. Add water, the amount of water can not over the fish can be, pour into the cooking wine and soy sauce, the soup boil.
6. Under the fried small carp, large fire boil, cover the pot, turn small fire simmer for 1 hour.