1. Crucian carp casserole:

Ingredients: 3 river crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu, 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of soaked red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine.

Preparation method:

(1) Cut the magnolia slices into diamond shapes, box the tofu, and divide it into seven. Cut the fresh mushrooms into two, wash them, and put them into a casserole for later use.

(2) Slice ginger and garlic, green onion, soaked red pepper and cut into "horse ear" shapes.

(3) Remove the scales, gills and internal organs of the river crucian carp, fry it in oil until golden brown and take it out.

(4) Put the wok on high heat, heat the oil, add ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant. Add white soup, add river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove all the foam, pour into the pot, and serve.

2. Douban crucian carp

Characteristics: bright red color, tender meat, fresh and rich taste, slightly sweet and sour.

Ingredients: 2 live crucian carp or 1 mandarin fish (about 600 grams in weight), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams each of minced ginger, soy sauce, sugar and vinegar, 25 grams of Shaoxing wine, wet 15 grams of starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed)

Production process

1. Wash the fish, make two cuts on each side of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly.

2. Heat the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and serve Put into plate.

3. Put the original pot on a high fire, thicken the sauce with wet starch, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp or mandarin fish must be used as raw material. The marinade should be thick during cooking so that the fish can stick to the marinade evenly and become flavorful.

Production process

①Cut the crucian carp open and clean it for later use.

②Place the crucian carp in 30% hot oil to remove the fishy smell of the crucian carp.

③Add appropriate amount of water and seasonings and simmer over low heat for 40 minutes.

④ Adding a little egg milk when boiling can make the soup whiter and thicker and taste better.

Preparation P.S Custard powder can be purchased at the market. If you want to be more convenient and nutritious, replacing egg milk powder with milk is also a good choice.

4. Crucian carp breast with green onions

[Ingredients] 1 crucian carp (about 400 grams).

[Seasoning] 5 grams each of rice wine and soy sauce, 0.5 grams salt, 7 grams sugar, 0.1 grams pepper, 1.5 grams MSG. 1 fennel, 1 g each of sesame oil and ginger juice, 100 g green onions, 25 g soup, 500 g essential oil (actual consumption: 25 g).

[Operating Procedure]

1. Wash the crucian carp, chop off the head and tail, cut it into upper and lower pieces, then cut it into 5 cm square pieces, add salt, ginger juice and wine to marinate. Cut green onions into long sections.

2 Heat the oil in a pan, add fish pieces and fry until fragrant on the outside and tender on the inside (re-fry required), take out.

3. Leave the bottom oil in the pot, add green onions and stir-fry until fragrant, add wine, soy sauce, salt, sugar, MSG, fennel, pepper and soup and bring to a boil. Soak the fish pieces in the juice, drip with sesame oil, and take it out of the pot and serve it on a plate.

[Featured Comments] Rich onion aroma and delicious taste. Grilled crucian carp with scallions and marinated in juice is better in taste and texture than grilled whole.

[Key Tips] It needs to be fried again and the green onion needs to be stir-fried until fragrant.

5. Black bean and crucian carp soup

Ingredients: 1 crucian carp, 2 taels of black beans, 2 taels of eyebrow beans, 2 taels of peanuts, 1 slice of tangerine peel

Curian carp - harmonizes the stomach and replenishes deficiency, removes dampness and promotes diuresis.

Wudou-contains protein, fat, sugar, vitamin B1, niacin, etc., which can nourish blood, nourish and relieve heat.

Wudou-contains protein, can nourish and relieve fever, Diuresis and swelling.

Peanuts - rich in protein, fat, sugar, and vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc., can cure malnutrition, weak spleen and stomach, and nourish the skin. Emollient.

Peel - can harmonize medicinal properties, ventilate and strengthen stomach, resolve phlegm and regulate qi, relieve cough, and can dispel cold and eliminate stagnation.

Method:

1. Wash the black beans, eyebrow beans and peanuts, soak them overnight, remove the water and set aside.

2. Remove the dirt, scales and wash the crucian carp. Soak the peel until soft and remove the pulp, set aside.

3. Pour an appropriate amount of water into the pot, add the crucian carp and other ingredients to the boil, and simmer over slow heat for 3 hours.

Tip: It is best not to add salt if possible, as salt will cause moisture to accumulate.

6. Stewed Crucian Carp with Papaya and Lotus Seeds

This soup is sweet and fragrant. It has the effects of clearing the heart and lungs, strengthening the spleen and stomach. It is a refreshing soup in the dry season of autumn and winter. It is also suitable for nourishing the recovery of common diseases.

Ingredients: 500-600 grams of papaya (about 1), 20 grams of lotus seeds, 20 grams of eyebrow beans, 1-2 crucian carp (about 500-600 grams).

Papaya is mild in nature and sweet in taste. It has the functions of clearing the heart, moistening the lungs, and strengthening the stomach and spleen. Generally, immature papaya is used to make soups for women to promote lactation. Now it is used to moisten the lungs and strengthen the stomach. , use ripe papaya. Ripe papaya is a fruit with good color and fragrance, and is known as the "King of Lingnan Fruits". Whether used as a fruit or used for making soup, it is considered by the people to be a good product for nourishing the heart and lungs; lotus seeds are neutral in nature and sweet in taste. , astringent, enters the heart, spleen, and kidney meridians, and has the functions of nourishing the heart, nourishing the kidneys, tonifying the spleen, and astringent the intestines. "Compendium of Materia Medica" records that it can "sooth the heart and kidneys, thicken the intestines and stomach, consolidate essence and strengthen muscles and bones, replenish deficiency and damage, and benefit the ears and eyes." ; Eyebrow beans are neutral in nature, sweet in taste, enter the spleen and kidney meridians, and have the function of regulating the middle and replenishing qi, strengthening the spleen and stomach. Meng Shen, a famous doctor in the Tang Dynasty, believed that it can "tonify the five internal organs, regulate the middle and help the twelve meridians"; crucian carp has a neutral nature. Sweet in taste, it enters the spleen, stomach, and large intestine meridians, and functions to strengthen the spleen and replenish deficiency. "Rihuazi Materia Medica" says that it can "warm the middle and lower the qi, and replenish deficiencies." When used together, it can clear and moisturize, benefit the lungs, strengthen the spleen, and strengthen the spleen. Nourish the stomach.

Cooking:

First wash and slaughter the crucian carp, remove the intestines, and fry over slow fire until slightly yellow; remove the cores of the lotus seeds and wash them with the eyebrow beans, and cover with water. Soak for a while; wash the papaya, peel it, cut it into pieces, then put them into a clay pot together, add 2500 ml of water (about 10 bowls of water), boil it over high heat first, then simmer over slow fire for 2 hours. Just add an appropriate amount of salt and a little raw oil. This amount can be used for 3-4 servings. Papaya, lotus seeds, eyebrow beans, and crucian carp can be mixed with soy sauce and served as a side dish.

7. Tofu crucian carp

Ingredients: 2 fresh crucian carp (about 400g), 200g rapeseed oil, 1 piece of tofu, 100g Pixian bean paste, red pepper 50 grams of powder, 10 grams of pepper powder, 5 grams of pepper, 20 grams of ginger, 10 grams of garlic, 20 grams of garlic sprouts, 5 grams of MSG, appropriate amount of refined salt, appropriate amount of cooking wine, appropriate amount of water bean powder.

Preparation method:

1. Remove the scales, kill and wash the crucian carp, cut three diagonal cuts on each side of the fish body, apply a little salt and set aside; cut the Pixian Douban into thin slices with a knife; Wash the old ginger and cut it into nail slices; cut the garlic into small pieces; wash and cut the garlic sprouts into sections.

2. Cut the tofu into long cubes 6 cm long, 3 cm wide and 1 cm thick. Boil in boiling water for 5 minutes, then transfer to low heat and set aside.

3. Heat 50 grams of oil in a wok until it is 60% hot, add crucian carp and fry both sides till brown. Wash the wok, add 150 grams of oil and heat it until it is 50% hot. Add the Pixian watercress, ginger slices, garlic slices, Sichuan peppercorns, and red pepper powder to bring out the aroma of the red oil. Mix it with the soup and add fish, tofu, cooking wine, MSG, The garlic sprouts are cooked together to add flavor. Use chopsticks to take out the fish and place it on a large nest plate. Add water to the pot to thicken the fish with soy flour. Then pour the tofu over the fish surface and sprinkle with Sichuan peppercorns before serving.

Features: The fish meat is tender, the tofu is piping hot and tender but not rotten, and it is spicy and fragrant.

There are also several other dishes:

Dish name: Crucian carp with jelly

Features: bright red color, spicy taste, strong aroma, tender fish, and simple shape.

Ingredients: One fresh crucian carp (about 750 grams). 250 grams of white jelly. 15 grams of cooking wine, 200 grams of thin pork fat, 5 grams of salt, 15 grams of red oil, 10 grams of tempeh, 5 grams of minced garlic, 10 grams of minced bean sprouts, 5 grams of chopped green onion, and 5 grams of pepper oil.

Method:

① Carve 3 knives on both sides of the clean crucian carp, and apply cooking wine and refined salt. Take a bowl, wrap the fish in thin pork fat and put it in the bowl. Add onions, ginger and peppercorns and steam for 15 minutes until cooked.

②Cut green onions, chop bean sprouts and celery into fine pieces, mash garlic and tempeh, put them into a bowl, add chili oil, pepper oil, monosodium glutamate and sesame oil to make a sauce.

③Cut the jelly into 3 cm cubes, boil it in a pot with water, remove and drain, pour into the sauce and mix thoroughly.

④ Take out the steamed fish, peel off the thin pork fat, put it on a plate, pour the mixed jelly together with the sauce on the fish, sprinkle with coriander and serve.

Dish name: Douban Crucian Carp

Features: bright red color, tender meat, fresh and rich taste, slightly sweet and sour.

Ingredients: 2 live crucian carp (weighing about 600 grams), 30 grams of garlic, 50 grams of chopped green onion, 10 grams each of ginger, soy sauce, sugar and vinegar, 25 grams of Shaoxing wine, 15 grams of wet starch , 2 grams of fine salt, 40 grams of Pixian watercress, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed)

Method:

1. Clean the fish, Carve two knives on each side of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly.

2. Heat the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian watercress, ginger, and garlic and fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish until cooked, and put it on a plate middle.

3. Put the original pot on a high fire, use wet starch to coat the fish, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp must be used as raw material. The marinade should be thick during cooking so that the fish can stick to the marinade evenly and become flavorful.

Dish name: Dry-roasted crucian carp

Features: Brown color, spicy taste, fat and tender crucian carp

Ingredients: 2 live crucian carps (about 75 grams) , 150 grams of peanut oil, 2 grams of refined salt, 6 grams of vinegar, 2 grams of soy sauce, 8 grams of sugar, 8 grams of cooking wine, 1 gram of pepper noodles, 50 grams of bean paste, 6 grams of chili sauce, 10 grams of green onions, 15 grams of garlic, 35 grams of ginger grams, 5 grams of sesame oil, 3 grams of MSG, and 5 grams of starch.

Method:

1. Remove the scales, gills and internal organs of the crucian carp. After washing, carve several knives diagonally on both sides of the fish body. Use 3g cooking wine, 1g soy sauce, 1g Marinate pepper noodles for 15 minutes.

2. Cut green onions, garlic, and ginger into fine pieces.

3. Heat the frying pan, add peanut oil, heat it up, put the fish into the pan, and fry until one side is brown, then flip and fry the other side. After frying, take it out and control the oil. .

4. Add peanut oil to the wok, add minced ginger, minced garlic, miso, and chili sauce into the pan, stir-fry evenly, add cooking wine, salt, soy sauce, sugar, MSG, pepper noodles and 400 ml of water, add crucian carp, cover, simmer over low heat for 20 minutes, then turn to high heat to reduce the juice, add chopped green onions, sesame oil and vinegar.

Dish name: Clams and crucian carp

Features: Delicious taste, original and mellow flavor

Ingredients:

Ingredients: 1 live crucian carp, approx. 6 taels, 6 taels of live clams, appropriate amounts of cooked ham, bamboo shoots, shiitake mushrooms, green leafy vegetables, etc. Seasoning: Shaoxing wine, pepper, salt, etc. in appropriate amounts.

Method:

1. Carve the clean crucian carp several times on the back meat. Add seasonings, onion knots, ginger slices, and bamboo shoot slices to a pot of water and bring to a boil, then switch to low heat and cook.

2. Boil the clams in a pot of water, add Shaoxing wine, wait until their shells open, take them out and place them in a soup basin.

3. Pour the clam soup into the crucian carp soup, add mushrooms, cooked ham slices, green leafy vegetables and seasonings and bring to a boil. Pour into the clam soup basin, add the cooked crucian carp, and arrange on top. Serve with bamboo shoot slices, cooked ham slices and shiitake mushrooms.

Dish name: Strange-flavored crucian carp

Features: Crispy bone and floss, warms the stomach and soothes the stomach, removes dampness and wind, and has an attractive smell

Ingredients: fresh and fresh 10 crucian carp (about 500 grams), appropriate amounts of seasonings.

Method:

1. Remove the scales, gills and internal organs of the live crucian carp, then mix with 5 grams of ginger, green onions, seasonings, wine, refined salt and vinegar, then fry until crispy .

2. Dissolve the sesame paste with soy sauce, add sugar, vinegar, MSG, peppercorn noodles, chili oil, cooked sesame seeds, and sesame oil to make a sauce, then mix with the crispy crucian carp and serve.

Dish name: Crispy small crucian carp

Features: delicious color, tender fish meat, crispy and crispy meat, special taste.

Raw materials:

Main ingredients: 1 kg of small live crucian carp (preferably about 10 cm long), 600 grams of green onions.

Seasoning: 120g sesame oil, 30g sugar, 60g powdered rock sugar, 100g white sugar, 3g allspice, 6g cinnamon, pepper, aniseed, cloves, cardamom, 120g cooking wine , 120 grams of mature vinegar, 120 grams of soy sauce, 12 grams of ginger slices.

Method:

(1) Remove the gills and scales of the crucian carp, make a small opening about 2 cm long under the gills along the belly of the fish and take out the internal organs (be careful not to break it) gall), rinse with clean water.

(2) Cut the green onions into 10 cm long sections. Mix soy sauce, aged ester and cooking wine together to make seasoning water.

(3) Place a house of pork ribs in the casserole, lay a layer of ginger slices, and sprinkle with cinnamon, pepper, aniseed, cloves, cardamom and other spices. Then, place the fish head toward the edge of the pot and centrifugally form it into neat circles one by one (leaving a hole in the middle to form a chrysanthemum shape) and sprinkle allspice powder on top. Arrange a row of fish horizontally in the middle to cover the small holes, then sprinkle a layer of five-spice powder and arrange the white scallions on the fish into a chrysanthemum shape. Pour white sugar and rock sugar into the middle of the white scallions, pour sesame oil and sugar evenly on top of the white scallions, and add more than half of the seasoning water.

(4) Put the casserole on a high fire and bring it to a boil, cover it with a smaller porcelain plate, transfer it to a slow fire and simmer. When simmering, let the soup bubble out from around the porcelain plate. If the soup does not bubble out, When it comes up, you must add some seasoning water. Follow this method and gradually add all the remaining seasoning water (it will take about 8 to 9 hours), and the fish will be simmered.

(5) Then uncover the porcelain plate and let it dry for 6 to 8 hours. First take out the white scallions, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of green onions on the fish and pour the original soup over it.

Dish name: Dry-fried small crucian carp

Ingredients: Appropriate amount of live small crucian carp

Method: About half a tael of live crucian carp each, cut open from the back, wash Clean the abdominal debris and remove the gills. Sprinkle a little salt and mix well, marinate for five or six minutes, then add a little flour or starch and set aside.

First heat the pot on the fire, then pour in the oil. When the oil is 80% hot, add the small fish. Because the fish is small, stir frequently to prevent it from sticking to the pan. When you see the fish turn yellow, you can take it out of the pan.

Live crucian carp hot pot

Ingredients to prepare: 30 live crucian carps about 8 cm long, 100 grams of spinach, 100 grams of tender cabbage hearts, and 200 grams of vermicelli.

Seasoning selection: 15 grams of refined salt, 6 grams of MSG, 8 grams of sugar, 50 grams of balsamic vinegar, 25 grams of green onions, 50 grams of minced ginger, 15 grams of cooking wine, 3 grams of pepper noodles, and 2000 grams of clear soup.

Production and use process:

1. Slaughter the live crucian carp, clean it, boil it in boiling water, take it out, rinse it and put it into the hot pot.

2. Wash the spinach and cabbage hearts, cut them into sections, and blanch them in boiling water; use boiling water to make the vermicelli. Put the two vegetables and one vermicelli together in the hot pot.

3. Add soup to the hot pot, ignite it, bring it to a boil, heat the lard with a large spoon, and add it to the hot pot.

4. Add refined salt, monosodium glutamate, balsamic vinegar, green onions, minced ginger, cooking wine, pepper noodles, etc. into the hot pot. Bring the hotpot to a boil and serve.