How to make dried crucian carp delicious, how to make dried crucian carp delicious

Depending on how old your crucian carp is, the larger ones can be braised and stewed, and the smaller ones can be braised and stewed in scallion oil (that is, after the fish is washed, fried thoroughly with scallion oil, and then put it in the pot and add a little soy sauce, if you like sweets, you can also put a small amount of sugar, and then pour in a little cooking wine and water, and bake the soup dry over high heat).

I think dried squid is delicious.

Share the steps and key points of drying and frying dried crucian carp with dried fish:

1. Dried fish.

1. Clean the crucian carp after slaughtering and set aside.

2. Put the fish into a ceramic basin and marinate it in the ratio of 500 grams of fish and 25 grams of refined salt.

3. After the fish is marinated for 4 hours, add water to the basin to remove the salt on the surface of the fish.

4. Put the fish in a cool and ventilated place to dry for 2 3 days, and the fish is ready.

5. Dried fish should be refrigerated and frozen for freshness, and can be refrigerated and kept fresh after eating within 30 days, and can be frozen and kept fresh after eating within half a year, remember that the freezing time is too long, which is not good for health.

2. Deep-fried dried crucian carp.

1. Soak the dried fish in clean water for 5 minutes to remove excess salt and dust, remove and drain the water for later use;

2. Add about 150 grams of cooking oil to the wok and cook until it is 5 hot, add the dried fish and fry slowly over low heat;

3. During the frying process, it should be constantly turned over until both sides are golden brown, and the dried fish should be fried.

3. Key points of dried fish drying and deep-frying.

1. The amount of salt in salted dried fish needs to be reasonably controlled to avoid being too salty and too light;

2. The drying time of dried fish needs to be just right to ensure that the dried fish is moderately wet and dry;

3. In order to avoid splashing oil during the frying process of dried fish containing water, the dried fish cleaning should be carried out one day in advance;

4. Deep-fried dried fish needs to be fried slowly over low heat throughout the whole process, remember to use medium and high heat.

How to make dried crucian carp.

1. Wash and cut the dried crucian carp into pieces for later use; Wash the ginger and dried chili peppers and chop them for later use; Wash and chop the green onions and set aside;

2. Pour an appropriate amount of salad oil into the pan; Put the crucian carp into the pot in turn, and fry the fish slowly after arranging.

3. After one side is fried, turn over and fry the other side until golden brown, add the chopped ginger, dried chili peppers and green onions.

4. Add an appropriate amount of soy sauce; Add an appropriate amount of chicken bouillon.

5. Remove from the pot, and the delicious dried crucian carp is ready.

【Ingredients】Crucian carp, ginger, cooking wine, light soy sauce, dark soy sauce, five-spice powder, chili paste, oyster sauce, sugar.

1. First of all, remove the gills, scales, fins and internal organs of the crucian carp (don't forget to scrape off the black mucosa in the belly of the fish), **After the end, cut the back of the fish diagonally three times (if it is easier) and put it in a basin for later use.

2. Then wash the ginger, cut it into ginger slices, put the ginger slices on the fish, sprinkle with salt, pour in an appropriate amount of cooking wine, light soy sauce, dark soy sauce, five-spice powder, chili paste, oyster sauce, white sugar, stir well with your hands, and set aside to marinate overnight.

<>4. After drying, take the fish back, take out an appropriate amount to eat (the rest should be stored in a cool place for a long time, and it will not be a problem to put it in the first half of the year), and then put it in clean water to clean the surface dirt.

5. After the fish is washed, it can be baked in the oven or steamed in a steamer, preferring steaming. Place your favorite fish on a plate, add some ginger slices or shredded ginger, steam over high heat for 8-10 minutes, then sprinkle with shallots and pepper, drizzle with light soy sauce, and pour over a layer of hot oil.

[Tips] 1. When cleaning crucian carp, don't forget to scrape off the mucosa in the crucian carp's stomach, which is particularly dirty.

2. The best time to dry the fish is outdoors because the fish will drip juice, which is difficult to clean indoors.

Pro, you can choose to pickle or not to pickle, choose according to your taste, if pickled, the method is as follows.

1. First of all, the crucian carp is processed, remove the gills, scales, fins and internal organs (don't forget to scrape off the black mucous membrane inside the fish's belly when processing), after processing, make three cuts diagonally on the back of the fish (so that it is easier to taste), and put it in a pot for later use.

2. Then clean the ginger, cut it into ginger slices, put the ginger slices on top of the fish, then sprinkle with salt, pour an appropriate amount of cooking wine, light soy sauce, dark soy sauce, five-spice powder, chili sauce, oyster sauce, white sugar, stir well with your hands, and set aside to marinate for one night.

Ingredients. 3 crucian carp, appropriate amount of salad oil, a little salt, appropriate amount of soy sauce, 3 tablespoons of vinegar, 5 grams of green onion, 5 grams of ginger, 5 grams of garlic, 1 star anise, a little Sichuan pepper, an appropriate amount of dried chili, an appropriate amount of cooking wine, 1 tablespoon of sugar, an appropriate amount of water, an appropriate amount of pepper.

Method. 1. After the fresh crucian carp is cleaned, cut a few knives on the surface, smear a little cooking wine, salt and pepper and marinate for 10 minutes.

2. After the non-stick pan is heated, add a small amount of oil to Min Nianfan, put the fish in and fry it until it is colored on both sides, and put it out for later use.

3. Use the remaining oil in the pot to fry the green onions, ginger, garlic, dried red peppers, and Sichuan peppercorns to bring out the fragrance.

4. Put in the fried fish, cook in vinegar and white wine, and immediately cover and simmer for 1 minute.

5. Then add an appropriate amount of soy sauce, sugar, salt, and half a cup of water, turn off the low heat after boiling, and simmer. High chain.

6. Simmer over low heat until the soup is basically dried up. Delicious dry-braised crucian carp is made!

Ingredients: crucian carp (400 grams) pork leg meat (50 grams).

Seasoning: Jiang rice wine (50 grams), bean paste (10 grams), soy sauce (10 grams), pickled pepper (10 grams), rice wine (10 grams), starch (peas) (10 grams), green onions (10 grams), ginger (5 grams), white sugar (5 grams), peanut oil (75 grams), salt (3 grams), monosodium glutamate (1 gram), vinegar (5 grams), lard (refining) (15 grams), sesame oil (5 grams).

Folding this section of the production process.

1.The crucian carp is slaughtered, scaled, gills are removed, the internal organs are removed, washed with water, 3-5 knives are slashed diagonally on both sides of the fish body, the knife is about 3 mm deep, and soy sauce is smeared on the dry-roasted crucian carp fish.

2.Put the wok on the heat, boil the oil until it is 80% hot, fry the crucian carp until golden brown on both sides, pour it into a colander and drain the oil.

3.Leave a little oil in the original pot and sit on the fire, add minced meat, chopped green onion, minced ginger, pickled pepper and fry the fragrance, add bean paste, stir-fry the red oil, and then put it into the wine and stir-fry it, then add Shao wine, sugar, simmer over low heat for about five or six minutes, until the crucian carp is cooked thoroughly, add monosodium glutamate, chopped green onion, tighten the marinade with a strong fire, thicken the wet starch, pour on the hot cooked lard, and pour a little vinegar and sesame oil before the pot.

Crafting materials. Ingredients: crucian carp (400 grams) pork leg meat (50 grams).

Seasoning: Jiang rice wine (50 grams, Jing Changru), bean paste (10 grams), soy sauce (10 grams), pickled pepper (10 grams), rice wine (10 grams), starch (peas) (10 grams), green onions (10 grams), ginger (5 grams), white sugar (5 grams), peanut oil (75 grams), salt (3 grams), monosodium glutamate (1 gram), vinegar (5 grams), lard (refining) (15 grams), sesame oil (5 grams).

1.Slaughter the crucian carp, remove the scales, gills, and internal organs, wash it with water, make 3-5 diagonal strokes on each side of the fish, the knife is about 3 mm deep, and smear soy sauce on the fish.

2.Put the frying pan on the heat, add the oil and heat it quickly until it is 80% hot, put the crucian carp into the fry until both sides are golden brown, pour into a colander and drain the oil.

3.Leave a little oil in the original pot and sit on the fire, add minced meat, chopped green onion, minced ginger, pickled pepper to fry the fragrance, add bean paste, stir-fry the red oil, and then put it into the wine to fry Liang Qisan, then add Shao wine, sugar, simmer over low heat for about five or six minutes, until the crucian carp is fully cooked, add monosodium glutamate, chopped green onion, tighten the marinade with a strong fire, thicken the wet starch, pour on the hot cooked lard, and pour a little vinegar and sesame oil before the pot.

Dry-roasted crucian carp, so that it is delicious. Thank you.

Dry-roasted crucian carp First of all, we have to dry braised crucian carp, first of all, we have to dry braised crucian carp, first of all, we have to choose the crucian carp, and then clean it up, and then put it in the pot with salt, put it in the pot and put it in the pot Yinqing, insist on salting it, put it in the pot and fry it until golden on both sides, put less water, and then stew. Add condiments to the dry soup.

Hello, I have sorted out the delicious practices of semi-dried crucian carp for your reference, step 1: slice the old ginger partly and cut it into granules with garlic partly; Cut the green and red peppers into small pieces, and for the sake of beauty, you can also chop the green and red peppers. Cut the onion into thin granules, chop the pepper and prepare, step 2:

Wash the crucian carp, tear off the black membrane from the internal organs of the fish, and drain the water. Spread some salt and cooking wine on its surface, put some ginger slices on the fish's body, the bottom of the cracked pot and the belly, and prepare it to be steamed. The steaming time is about ten minutes, and then the heat can be turned off.

Take out the whole crucian carp and put it into a clean vegetable plate, pour out the juice of the steamed fish, step 3: heat the pan with cold oil, put in the bean paste and fry until fragrant, put in the peppercorns, fry the red oil and add a little more chopped pepper and ginger and garlic, add an appropriate amount of hot water after stir-frying the fragrance, step 4: After boiling over medium heat, pour in the steamed fish soy sauce, dark soy sauce, balsamic vinegar, sugar, cooking wine, boil again and then add green peppers, red peppers, minced onions, green onions, step 5:

Pour all the ingredients into the pot and boil for about 3 minutes, chop the green onions, and finally thicken and pour on top of the fish. <>

Hello, dear, the semi-dried crucian carp made by the method of dry roasting, the dish is brown and red, bright oil and juiceless, mellow and fragrant. The crucian carp is fresh and nutritious. It has the medicinal value of strengthening the spleen and dampness, invigorating blood circulation, and appetizing and warming the lower qi.

Crucian carp contains animal protein and unsaturated fatty acids, eating crucian carp can not only keep fit, but also reduce obesity, help lower blood pressure and blood lipids, and prolong people's life. Prepare the required ingredients, slaughter the crucian carp and remove the internal organs, clean and change the cross knife, shiitake mushrooms, pork belly, ginger, garlic, change the knife and cut the granules, cut the green onion into sections, cut the pickled pepper into sections of the crucian carp with a little salt, cooking wine, green onion and ginger, marinate it, fry it in the pot until golden on both sides, add a little base oil to the pot tung core year, add a little base oil to the pork belly, stir-fry the oil, add the green onion, ginger and garlic, pickled pepper, Xiang's finch mushroom, Pixian bean paste and stir-fry over low heat, fry the red oil and fry the fried fish, cook in a little cooking wine, add a little light soy sauce, sugar, chicken essence, pepper, mash, boil to about eight minutes on medium heat to put the fish out, add a little vinegar to the soup to boil the soup dry and fragrant out of the pot and pour it on the fish, the fish should be fried a little dry, harder, back to the pot and then burned, not easy to break, the fish in the middle of the firing turned over a side, both sides are flavorful.

<> "Dry Roasted Crucian Carp." Ingredients:

About 500g of beautiful crucian carp, pork fat granules, ginger and garlic, millet spicy, hot pot base, Pixian bean paste, green pepper, dried chili.

Preparation: 1. Clean the killed crucian carp (note that the black dongdong, gills and various internal organs in the fish's stomach must be removed and cleaned, otherwise the fishy smell is very strong).

2. Put half a spoon of salt, three spoons of cooking wine, green onion leaves, ginger slices, and half a spoon of pepper to make a horse killer chicken for the mermaid, and marinate for 15 minutes.

3. Dry the marinated fish with kitchen paper (to prevent the water from flying all over the sky with the irritable oil), heat the oil in the pan (the hot pan burns the oil and boils the oil, the fish is not easy to stick to the pan), and the oil temperature is burned. The fish is fried on both sides of the golden yellow (the crucian carp has many spines, the frying is crispy, the fish bones become crispy, and it is broken when chewed, and it is not easy to be hit) and fry it for later use.

Method: 1. Wash the pot again, heat the pan to heat the oil, add the pork fat granules, and fry the lard (the lard and the dishes with a strong fishy smell are a natural pair). Stir-fry the ginger, garlic, millet, spicy and fast, bean paste, and hot pot base to stir-fry the red oil.

2. Add half a bottle of beer, add a spoonful of oil, a spoonful of chicken essence, half a spoon of sugar to taste, add the poor burning fish, medium and low heat, and cook on both sides for five minutes to let the soup taste.

3. Add half a spoon of Chen Muqing vinegar and mix well, reduce the juice over high heat, drain the water vapor and leave only the red oil, sprinkle with green onion and coriander, and remove from the pot.