Crucian carp is rich in protein. Many places eat crucian stew, and there are many kinds of crucian bean curd soup. But for me who love heavy taste, it's a pity that crucian carp can't show my cooking strength when cooking soup, and it's so delicious and nutritious that I don't have to make this lush crucian carp. Green crucian carp is a delicacy in Zigong. I fell in love with its taste after eating it for a while. In fact, it should be regarded as the category of braising in soy sauce, but the handling method is slightly different. The taste is fresh and fragrant, the fish is soft and sweet, and with the neutralization of seasonings, it can be considered that it is not greasy, so I will share it with you today.
The ingredients used in this dish are relatively simple, including two fresh crucian carp and a handful of chives, which can make it more fragrant. Millet is prepared according to your own taste, but more will be more fragrant. Seven cloves of garlic, one piece of old ginger and one piece of young ginger, a handful of pickled peppers, a proper amount of cooking oil, a spoonful of soy sauce, two spoonfuls of cooking wine, and a proper amount of ingredients.
Then, crucian carp should be treated first When buying in the market, the boss should help to treat crucian carp simply and remove internal organs and gills. Generally, they can't scrape the fish scales very clean, so they should wash the fish after going home, then remove all the fish scales to avoid affecting the taste, and then scrape off a black film inside the fish belly with a knife, so that it won't taste too strong. After two fish are cooked, evenly coat them with proper amount of edible salt, cut a few slices of ginger, pour cooking wine on the fish's body and stomach, then put ginger between the fish's back and stomach, and let the fish marinate for 20 minutes to remove the fishy smell.
When pickling, we prepare the ingredients, first wash and shred the ginger, and chop the millet and pickled pepper together and put them in a bowl. Garlic only needs to be pressed flat once. Remember to keep garlic in contact with air for at least ten minutes, and cut the green onions into pieces. If you use onion leaves, cut them into chopped green onion and put them all on a plate for later use. After the materials are ready, the pickled crucian carp is almost the same. Let's wipe some water off the crucian carp with kitchen paper first, so that it will not be easy to peel and stick to the pot in the future, and the cooked crucian carp will be more beautiful.
First, heat the wok and put in the right amount of cooking oil. If you are worried that the fish is not fried well, you can use a non-stick pan. When the oil temperature rises to 70%, gently put down the two fish, fry them on medium fire until they are golden on both sides, and then turn to low fire to fry them more crisply, so as to ensure that the skin of the fish will be complete and the fish will be crisper and tender. The fish I cooked this time was a bit of a failure, because I received a phone call in the meantime and it became like this in the blink of an eye. Therefore, when frying fish, I should pay attention to temperature and time. After frying the fish, I will take it out and put it on a plate for later use.
Then restart the pan and burn the oil. When the oil temperature is 40% hot, put the bean paste down and fry it. After a while, add old ginger slices, garlic cloves and pickled pepper pieces. Stir-fry until the fragrance comes out and the oil will turn red. Just pour a proper amount of water into the pot, put miso into the pot, add soy sauce and soy sauce in turn, stir well and boil the soup. Put down the fried fish when it is boiling, so that the soup is less than two-thirds of the fish. If it is not enough, add clear water and slowly cook the soup in the pot with medium fire.
When the pot boils again, add a little edible salt to taste, and turn to low heat and stir slowly and evenly. Pour in the chopped millet, shredded ginger and chopped green onion, and put them neatly into the plate after the fish is tender. Finally, sprinkle all the chopped green onion on it while it is hot, and a fragrant green crucian carp will be ready. You can smell the rich onion fragrance without tasting it, followed by the fresh and tender fragrance of crucian carp, which makes people's appetite open, and then you can eat delicious, fresh and sweet taste, fresh and tender.
Crucian carp is nutritious and suitable for all ages. Eating it can help children grow up, but repeated cooking of crucian carp soup is not appetizing, so this spicy and lush crucian carp can satisfy you. The method is also easy to learn, which is not much different from braising in soy sauce, but the taste is much tender than braising in soy sauce. You can buy something to eat, and if you are worried, you can buy a smaller hand trainer. I believe you can do well.