Methods and ingredients are as follows:

Main ingredient: 200g bad fish.

Ingredients: 1 piece of ginger, 1 egg, 5g of white sesame seeds, 1 teaspoon of sugar, 1 teaspoon of chili powder, 1 teaspoon of salt, 1 teaspoon of cooking wine, 10g of cornstarch.

1: Wash and cut bad fish into pieces.

2. Slice ginger.

3, first of all, in a bowl, pour the fish pieces, ginger, cooking wine, salt, scratch well marinated for 30 minutes.

4, then the bowl into the chili powder, white sesame seeds, sugar and mix well and set aside.

5, then the marinated fish pieces in turn coated with egg and cornstarch.

6, the next pan of oil, oil temperature of 70% heat, into the fish, medium heat deep frying until crispy.

7, finally out of the pan on a plate, sprinkle with seasoning powder can be.

Bad fish practice

Smothered bad fish

Select the lake fresh crucian carp 5000 grams. Onion, ginger 50 grams each as ingredients; seasonings are: 300 grams of sweet sauce, 200 grams of black sauce, 25 grams of salt, 500 grams of soy sauce, 600 grams of vinegar, 50 grams of pepper, 50 grams of fennel, 10 grams of cinnamon, 5 grams of spices, 10 grams of orange peel, 50 grams of lees, 100 grams of cooking wine, 4000 grams of woolen broth. Slaughter the fish, remove gills, viscera, wash. The bottom of the pot on the grate, the head and tail of the fish intersect, layers of yard. Fish pot in the center to leave a hole, put fine salt, cooking wine, ginger, onion, soy sauce, vinegar, pepper, fennel, dashi, cinnamon, orange peel, hair soup. The bottom of the pot is heated on a high flame, and after boiling, it is slowly cooked on a gentle flame, and dipped in black noodle sauce, bad water, and black sauce with a broomstick, and sprinkled around the fish every hour. 6 hours later, cease fire, and it is ready when it is cooled down. The fish is usually processed at night, simmered slowly overnight, and then cooked in the early morning of the next day. Wood is the best fuel. It is best to eat the fish cold, out of the pot that is eaten, the flavor is very fresh and fragrant.

Cured bad fish

[1] materials: wine, drying eel, salt, sealed bottles, a bottle of white wine

Take a bottle that can be sealed, a layer of fish a layer of wine sprinkled with some salt and then a layer of fish a layer of wine sprinkled with some salt, and so on and so forth, to the bottle is full so far, in the top of the remaining wine together with the wine of all the wine soup poured on the top, press the firm, and sprinkle more salt on top, and then the bottle is full, in the top, and the wine is not a good choice, and then the bottle is not a good choice. The top more salt, and then pour some high degree of white wine, will cover the lid, placed in a cool place to avoid light marinating for four months time.

Multi-flavored bad fish

Materials:

1 net carp, 30g asparagus, 20g carrot, 20g lettuce, 5g finely chopped green onion, 5g finely chopped ginger, 3g finely chopped garlic, 1 teaspoon salt, 1 teaspoon cornstarch, 1/2 teaspoon white pepper, 1 teaspoon sugar, 2 teaspoons wine, 2 teaspoons soy sauce and 2 teaspoons vinegar, 2 tablespoons mash, 1 tablespoon water starch, 30ml stock, 1 teaspoon sesame sesame oil, 20ml oil. teaspoon, 20ml oil.

Practice:

Rinse the carp under running water, wipe off excess water, carefully slice into fillets with a knife, add cooking wine, salt, white pepper and cornstarch and marinate for 10 minutes. Wash all vegetables, peel and cut asparagus, carrots and lettuce into diamond-shaped slices, and set aside.

Boil the water in a saucepan over medium heat, slowly slide the marinated fish fillets into the water, blanch until the fillets are raw, and carefully fish out the fillets.

Heat the oil in a frying pan over medium heat, add chopped green onion, ginger and garlic, then add asparagus slices, carrot slices and lettuce slices and stir-fry for a few moments, then put the blanch fish fillets, add the rest of the salt and wine, rice vinegar, sugar, soy sauce, mash and broth, open the pot and thicken with water cornstarch, and then drizzle sesame sesame oil before leaving the pot.

Tips:

Fish cubes with fermented bean curd and red dregs

Ingredients:

1 piece fermented bean curd with a little bit of juice***18g;

salmon fillet 450 cut into 4mm-thick thin pieces, 1 tbsp corn starch;

1.5 tbsp olive oil, 2 slices ginger, 1 tbsp finely chopped green onion, 2 tsp minced garlic;

1 tbsp red dregs. 1 tbsp head soy sauce, 1/2 tsp sugar, 1 tbsp water;

Note: 1 tbsp = 15 ml = 1 Tablespoon, 1 tsp = 5 ml = 1 Teaspoon, 1 cup = 240 ml.

How to do it

1: Crush curd with a small spoon, add fish pieces and raw flour, mix well and let it stand for 20 minutes.

2: In a nonstick sauté pan, add 1.5 tbsp oil and place over medium-high heat. Stir-fry the ginger, scallions and garlic from Ingredient 3), then stir-fry the fish pieces for a few minutes, then stir-fry the red bean curd until the fish is cooked through.

3. Add the remaining 4 ingredients of soy sauce, sugar and water, and stir-fry until the sauce is thick and the fish is just cooked. [3]

The authentic way to make bad fish

The bad fish can be steamed, stewed or roasted.

The recipe I'm going to share is Roasted Breaded Codfish. The dish is also known as "bad fish", which is also a traditional dish. The fish is fat in winter. The next spring and summer, it is not as thick and plump as in winter. China's Yunnan Dianchi and Liuhe Longchi, bad fish are more famous. This fish, the bigger the more tender meat, is one of the best freshwater fish.

Cooking method: burning.

Raw materials: live fish, 2, 800 grams, net pork fat two lean three, 300 grams, cooked bamboo shoots, 20 grams, cooked bamboo shoots, 45 grams, lard, 45 grams of lard, 70 grams of cooked lard, peanut oil, 45 grams of cooking wine, 30 grams of soy sauce, 45 grams of salt, 1.5 grams of refined sugar, 17 grams of ginger, 45 grams of slices of green onions, 20 grams of ginger and green onion, 10 grams each. Wet starch, 10 grams, wine lees, 70 grams.

Method:

Processing: fish scales, gills, fins, from the dorsal spine, cut open, remove internal organs, peeling the pectoral fins at the old skin, wash, take a clean cloth to wipe dry water.

Cutting: pork cut into fine dice, put in a bowl, add bamboo shoots, cooking wine, soy sauce, sugar, salt, ginger and green onion, wine lees, wet starch and stir well into the filling, fill the fish belly and gill mouth, in the fish body with a knife cut cross pattern, smeared with soy sauce.

Cooking:

1. frying pan on high heat, put peanut oil, oil temperature 70% hot, will be put into the fish frying into a side of golden brown when removed.

2. original pot put ginger, scallion slightly fried, and then the fish into the fried yellow side up, add wine, soy sauce, sugar, salt, water and bamboo shoots, board oil ding boiling, into the cooked lard, cover and move to a small fire for about 30 minutes, and then move to a high fire to thicken the broth, from the pot on the plate.

Flavor characteristics:

The fish shape is full like a purse, the color is golden, the fish is tender and loose meat, a unique flavor.

Operation key:

1. When frying fish, the pan should be hot, and then put the oil and then fry, so that the fish skin does not stick to the pan. Otherwise, the fish skin lags in the pan, affecting the quality of modeling.

2. Filling the filling should be moderate, not too little, too much, too little is not full, too much firing will break the fish belly meat, affecting the modeling.

The easiest way to do bad fish

Bad fish recipe and processing production method

Main ingredients: 10 pounds of small grass carp

Spices: 25 grams of star anise, 15 grams of peppercorns, 15 grams of dried chili peppers, 10 grams of Angelica dahuricae, 6 grams of cardamom, 5 grams of cinnamon.

Note: Soak all the above spices in warm water for 20-30 minutes, fish out and drain, set aside.

The purpose of this step is to remove dust impurities, but also to facilitate better flavor.

Ingredients: 300 grams of salad oil, 280 grams of sugar, 220 grams of rice vinegar, 120 grams of Pixian bean paste, 60 grams of monosodium glutamate (MSG), 60 grams of chicken essence, 50 grams of cooking wine, 20 grams of chili pepper, 15 grams of pepper.

Accessories: 200 grams of lotus root slices, 50 grams of green onion, 50 grams of ginger, 25 grams of carrots, 20 grams of cilantro, 15 grams of celery, 5 cabbage leaves.

Specific production steps:

1, will be small grass carp open belly, remove internal organs, fish scales do not need to scrape, clean, drain, standby.

2, add the appropriate amount of vegetable oil in the pot oil temperature rises to 210 °, into the packaged small fish, deep-fried until golden brown crisp through the fish, drain the grease, standby.

3, take a pressure cooker, scrub clean, 200 grams of lotus root slices, 25 grams of carrots, 20 grams of parsley, 15 grams of celery, lay on the bottom of the pot, and then fry the small fish in order to arrange in the pot, standby.

4, frying pan into the vegetable oil 300 grams, put 50 grams of green onion, ginger 50 grams, 25 grams of star anise, 15 grams of pepper, 15 grams of dried chili peppers, Angelica dahurica 10 grams of cardamom 6 grams of cinnamon, 5 grams of cinnamon, stir-fry after the flavor into Pixi County Bean Sauce 120 grams of chili 20 grams of chili, stir-fry after the aroma and red oil to add the appropriate amount of water, and then add 280 grams of white sugar, rice vinegar 220 grams, MSG 60 grams, 60 grams of chicken essence, 50 grams of cooking wine, 15 grams of pepper, large fire, pour the soup into the pressure cooker.

5, 5 large cabbage leaves spread on the fish on the edge, cover the lid, small fire boil for 20 minutes, soak for 4 hours is the finished product.

Note: Generally commonly used small grass carp to make, you can also use a uniform size of small carp, small crucian carp to make.

How to make bad fish

Basic practice of bad fish

Choose 5,000 grams of fresh crucian carp from the lake. Onion, ginger slices 50 grams each as ingredients; seasonings are: 300 grams of sweet noodle sauce, 200 grams of black sauce, 25 grams of refined salt, 500 grams of soy sauce, 600 grams of vinegar, 50 grams of peppercorns, 50 grams of fennel, 10 grams of cinnamon, 5 grams of Chinese spices, 10 grams of orange peel, 50 grams of lees, 100 grams of cooking wine and 4000 grams of hair stock.

Slaughter the fish, remove the gills, viscera, wash. The bottom of the pot to put grates, the head and tail of the fish intersect, layers of yard. Fish pot to leave a hole in the middle, put fine salt, cooking wine, ginger, onion, soy sauce, vinegar, pepper, fennel, dashi, cinnamon, orange peel, hair soup. The bottom of the pot is heated on a high flame, and after boiling, it is slowly cooked on a gentle flame, and dipped in black noodle sauce, bad water, and black sauce with a broomstick, and sprinkled around the fish every hour. 6 hours later, cease fire, and it is ready when it is cooled down. The fish is usually processed at night, simmered overnight, and then cooked in the early hours of the next morning. Wood is the best fuel. The best way to eat bad fish is to eat it cold, out of the pot that is to eat, the flavor is very fresh and fragrant.

How to make a good fish?

1, the fish slaughtered, gills, viscera, clean. The bottom of the pot to put grates, the head and tail of the fish intersect, layers of code;

2, the fish pot in the middle of a hole, into the salt, cooking wine, ginger, onion slices, soy sauce, vinegar, peppercorns, fennel, daikon, cinnamon, orange peel, hairy soup. The bottom of the pot is heated on a high flame, boiled and then burned slowly, with a broomstick dipped in black noodle sauce, bad water, black sauce, every hour in the circumference of the fish sprinkled once;

3, 6 hours after the cease-fire, drying and cooling is ready. To make bad fish is usually processed at night, simmered slowly over night on a gentle fire, and released from the pot in the early morning of the next day. Fuel wood is preferred. The best way to eat bad fish is to eat it cold, out of the pot that is to eat, the flavor is very fresh and fragrant.

1, bad fish to freshwater fish as raw materials, generally using carp, grass, mackerel and other large scaled fish, scaled, back split, gutted, cleaned, and then belly up into the tank curing ulcer, with the amount of salt for the weight of the fish 18%, 3 days later, put the weight pressurized and then cured for 4 days, take out, air-drying to eighty percent dry, go to the head, go to the tail, go to the fins, cut into small pieces of 3 to 4cm2, add and so on to hand the fish pieces of 1% by weight of white wine and 4% sweet wine. Add 1% of the weight of the fish block and 4% of white wine and sweet wine and mix well, tightly packed into the porcelain altar, sealed storage for 3 months that is the finished product. You can also add the appropriate amount of red wine, in order to beautify the color of the products.

2, bad fish is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements, regular consumption can enhance the absorption of calcium, to promote the body strong, the product has a hygienic and convenient features, is a family banquet, travel fast food, gifts to friends and relatives of the best. "Bad Xiang Si hometown", is the overseas compatriots and travelers in foreign places on the hometown of the famous food exclamation.