● Materials for making steamed fish:
Ingredients: 2500g carp.
Seasoning: rice wine1000g, pepper10g, white sugar150g, Daqu liquor150g, salt 300g, lard (refined)125g.
● Features of steamed fish:
This dish is beige, fragrant and soft, salty and sweet, and suitable for winter production.
● The practice of steaming bad fish:
1. Wash carp, cut open from the back to remove internal organs, chop cubes 6 cm long and 6 cm wide, put them in a big earthen bowl, add refined salt and pepper, mix well and marinate for 3 days;
2. Remove the pepper, wipe the water off the fish pieces with a clean cloth, and air them in a ventilated place for two days until they are 70% dry.
3. Mix the fish pieces with sweet distiller's grains, white sugar and koji, put them in a sealed jar, and marinate for 10 day, which will become bad fish (the longer it is sealed in the jar, the more delicious it will be);
4. When in use, take out the bad fish from the jar (each piece is adhered with distiller's grains), put it into a bowl, pour in a proper amount of cooked lard (25g of cooked oil per 500g of bad fish), and steam it in a cage.
● Miao village wastes fish.
Bad fish is the traditional food of Miao family. Fragrant, sweet, sour and spicy. Delicious. That is, it has the function of opening the lungs and strengthening the spleen.
Raw material formula carp 10 kg salt 1 kg ginger 1 kg garlic 0.5 kg spiced powder 0.3 kg Chili powder 1 kg sweet wine juice 5 kg.
The production method is simple. Carps in Tanaka were selected, and the viscera and gills were removed from the back. Marinate the sliced fish with salt for a week, then take it out and air-dry it to 70-80%, then cut it into small pieces of about10cm ~ 2 and fry it in tea oil until it turns yellow. Take it out and cool it, then add ginger, pepper, allspice powder, garlic, etc., put it in the jar layer by layer, and finally soak it in sweet wine. The jar is sealed and can be eaten in three or four months.
● Zhao Bin wastes fish.
Dongping bad fish is one of the traditional famous foods, and its origin is in Zhou towns. According to relevant records and legends, the creation of Dongping bad fish began in the thirty-fourth year of Kangxi in Qing Dynasty (AD 1695), and it has been more than 300 years since then. Nie, Xie, Zhao and Wang are famous for making bad fish in the history of Zhoucheng, and Nie's bad fish is the most famous.
Cooked bad fish has the characteristics of complete fish body, soft meat, rotten bones like mud, fragrant but not fishy, fat but not greasy. The finished fish has bright color, sauce yellow, mellow and refreshing taste, and good color and taste.
Bad fish is delicious and cheap, and it is a favorite dish of ordinary people. In the past, especially the poor people who were engaged in pulling carts and carrying loads or doing small businesses in the city, when they met with better income, they bought two ounces of wine, a pack of bad fish (in the past, bad fish was wrapped in lotus leaves or hemp leaves), holding a wine bowl in one hand and bad fish in the other, squatting at the entrance of the hotel, drinking, eating fish, chatting and talking, and when they were happy, they came to a "bang" When they are in debt and lose money, they also have to pay two ounces of wine and a pack of fish on credit, squatting there to drown their sorrows.
Bad fish is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements. Regular consumption can enhance the absorption of calcium and promote physical strength. This product has the characteristics of hygiene and convenience, and is a good product for family banquets, travel fast food and gifts to relatives and friends. "I miss my hometown badly" is the admiration of overseas Chinese and travelers in different places for the famous food in my hometown.
The basic practice of bad fish is:
Choose 5000 grams of fresh crucian carp (carp, catfish, snakehead, etc.) produced in the lake. 50g of onion and 50g of ginger slices as ingredients; Seasonings include: 300g of sweet noodle sauce, 200g of black sauce, 25g of refined salt, 500g of soy sauce, 600g of vinegar, 50g of pepper, 50g of fennel, 5g of cinnamon10g, 5g of aniseed, 50g of orange peel10g, 50g of fragrant grains and cooking wine/kloc-0.
Slaughter the fish, remove the gills and five internal organs, and wash (keep the scales). Put the grate at the bottom of the pot, and cross the head and tail of the fish and stack them layer by layer. Leave a hole in the middle of the fish pot and put in salt, cooking wine, ginger slices, onion slices, soy sauce, vinegar, pepper, fennel, aniseed, cinnamon, orange peel and hairy soup. Heat the bottom of the pot with strong fire, and then simmer slowly. Dip the broom in black flour paste, waste water and black sauce, and sprinkle 1 time every 1 hour (4 times * * *). Cease fire after 6 hours, and serve after cooling. Bad fish is usually processed at night, simmered overnight and cooked in the early morning of the next day. Wood is the best fuel. It is best to eat bad fish cold and eat it as soon as it is out of the pot. It tastes very fresh and fragrant.
● Spicy bad fish
The method of spicy and bad fish is to slaughter grass carp, soak it in salt for half an hour, change the knife into pieces and fry it in a pot until it is golden yellow, then soak it in fried oil with ginger, rice wine and diced garlic, cool it and eat it, and then steam it if you want to eat it hot.
Its taste is slightly sour, slightly spicy, slightly sweet, crisp outside and tender inside, and the smell is heavy.
Lazao fish pieces
The name of the recipe is to spoil the fish pieces
Its cuisine is Fujian cuisine.
Type and local characteristics
The basic characteristics are bad smell, red outside and white inside, tender and delicious meat.
The basic material is fresh yellow croaker1000g (other fresh fish with tender meat and few bones and scales can also be used). Ingredients: 25g of red distiller's grains, egg white 1 piece, dry starch100g, pepper salt10g, 20g of white sugar, monosodium glutamate, cooking wine, sesame oil, spiced powder, minced onion and ginger, and peanut oil100g.
1. Wash the fresh fish and cut off the head and tail for later use. 2. Use a flat knife to cut 2 pieces of fish from the back of the fish into the blade (to remove the spine), cut off the fish and remove the skin (to paddle), and cut 6×3×2 cm fish pieces. 3. Chop the red distiller's grains with a knife on the chopping board and put them in a large bowl. Add cooking wine, sugar, minced onion and ginger, and mix well. 4. Mix the cut fish pieces with the mixed juice and marinate 15 minutes. 5. Make egg white slurry with egg white and dry starch, and size the pickled fish pieces. 6. Heat the oil pan on a strong fire, add peanut oil after the oil is scratched. When it is five-ripe, put the starched fish pieces into the oil pan one by one, fry them, drain the oil and put them on the plate. Deep-fry the fish head in the oil pan, place it at both ends of the fish plate, form a whole fish shape, and serve with sesame oil.
Braised cabbage with fish in red lees
Raw materials/seasonings
2 tablespoons fish 1/2 kg Chinese cabbage with 3 leaves and 2 cloves of garlic (sliced)
Seasoning a: sugar 1/2 tablespoons sesame oil 1/2 tablespoons salt.
Seasoning b: sesame oil 1/2 tablespoons white pepper 1 a little teaspoon rice wine.
Production process
(1) Wash and drain the fish fillets and Chinese cabbage, then cut them into 2cm wide and 8cm long, and marinate them with 1/2 tablespoons of red distiller's grains sauce and seasoning B for 15 minutes.
(2) After dipping the marinated fish fillets with white powder, fry them in hot oil until they are cooked, take them out and drain the oil for later use.
(3) Heat the pan, add a little oil, saute the garlic slices, stir-fry the Chinese cabbage until soft, then add the fried fish slices, the remaining red wine sauce and seasoning A, stir well and serve in a dish. Fish can be made from big eels.