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 dahurica, 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.

The authentic way to make糟鱼

The way to make糟鱼, there are various methods such as steaming, stewing and broiling.

The recipe I'm going to share is grilled codfish in lotus bread. 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. Fill 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.

Steamed fish

●steamed fish ingredients:

Main ingredient: carp 2500 grams

Seasoning: 1000 grams of rice wine, 10 grams of peppercorns, 150 grams of sugar, 150 grams of liquor, 300 grams of salt, 125 grams of lard

●steamed fish characteristics:

This dish is a yellowish-beige color, texture fragrant and soft, salty and sweet, suitable for winter production.

● Steamed fish practice:

1. Wash the carp, cut open from the back to remove the viscera, chopped into a long 6 cm, 6 cm wide square, into a large tile bowl, add refined salt, pepper mixing marinated for 3 days;

2. Remove the pepper, wipe off the water on the fish with a clean cloth, placed in a ventilated place to dry for two days, up to seventy percent can be dry;

3. Sweet liquor dregs, sugar, wine mix well, loaded into a sealed altar, marinated for 10 days, that is, into the bad fish;

4. use from the altar out of the bad fish, into a bowl, dripping into the right amount of cooked lard, steamed on the cage can be.

●Miaozhai Bad Fish

Bad fish is a traditional food of the Miao family. It is fragrant, sweet, sour and spicy at the same time. Delicious. It has the effect of opening the lungs and strengthening the spleen.

Raw material formula carp 10 kg salt 1 kg ginger 1 kg garlic 0.5 kg five spice powder 0.3 kg chili powder 1 kg sweet wine juice 5 kg

Method of production of bad fish processing is simple. Pick out the field carp, cut open from the back to remove the internal organs and gills. The dissected fish with salt for a week after taking out the air-dried to 7 ~ 8 into dry, and then cut into 10 cm 2 or so of small pieces with tea oil fried to yellow, take out the cool and add ginger, chili, five spice powder, garlic, etc., layers into the altar, and finally add the sweet wine juice soaking. The altar is sealed and can be taken in three or four months.

●Braised Cabbage with Red Dregs of Fish

Ingredients/Seasoning

Red Dregs of Fish Sauce 2 tbsp, fish 1/2 catty, cabbage 3 leaves, 2 cloves of garlic

Seasoning A: Sugar 1/2 tbsp, sesame oil 1/2 tbsp, a pinch of salt

Seasoning B: sesame oil 1/2 tbsp, white pepper 1 tsp, a pinch of rice wine

Preparation Flow

Wash the fish fillets and the cabbage, and then put them in the pot. Wash and drain the fish fillets and cabbage, cut the fish into 2cm wide and 8cm long, and marinate in 1/2 tbsp red bean paste and seasoning B for 15 minutes.

Dust the marinated fish with cornstarch and deep-fry in hot oil until cooked through.

Heat a wok, add a little oil, sauté the garlic, stir-fry the cabbage, then add the fried fish, the remaining red bean paste and Seasoning A. Mix well and serve. The fish can be made with large eel.