What is the recipe for sugar crispy fish How to make sugar crispy fish

The practice of sugar crispy crucian carp Cuisine and efficacy: Hunan cuisine Postpartum conditioning Simmered sugar crispy crucian carp production materials: main ingredients:

500 grams of crucian carp Seasoning: 50 grams of vegetable oil, 50 grams of cooking wine, 5 grams of salt, 100 grams of sugar, 50 grams of vinegar, 10 grams of soy sauce, 50 grams of green onions, 50 grams of ginger, 25 grams of sesame oil The characteristics of sugar crispy crucian carp: sweet, sour and spicy, delicious taste.

Preparation of the sugar crispy crucian carp: 1Remove the scales, gills and fins of the crucian carp, disembowel and remove the internal organs, wash and marinate with cooking wine and salt for half an hour, and drain the water with a colander.

2.Cut the ginger into small slices and the green onion into long sections. 3.

After the oil boils, put the marinated crucian carp in the pot and fry the charred crispy and remove it. 4.Put the bottom of the pot mat, put green onions, ginger, and then put in the fried crucian carp, the seasonings and water listed above, boil on the hot fire, transfer to low heat and simmer until the fish bones are soft and soft, collect the juice and put it on a plate to cool.

5.When eating, cut into strips, put on a plate, and drizzle with sesame oil. Tips for making sugar crispy crucian carp:

Due to the frying process, about 1000 grams of vegetable oil need to be prepared. Crucian carp: Crucian carp should not be eaten with garlic, sugar, mustard greens, sea cucumber, honey, pork liver, chicken, pheasant meat, venison, as well as traditional Chinese medicine Ophiopogon and Magnolia.

Do not drink tea before and after eating fish.

Food Magazine] 2012 Issue 3 article, editor's note: Chinese diet, a long history, bone crispy fish is particularly wonderful, but the long history, many unknown, coupled with fake and shoddy, good and bad, but also ruined a lot of good reputation of bone crispy fish, good bone crisp delicious, everyone can not make a good taste, thinking that their own craftsmanship is not good, in fact, the practice is wrong.

Authentic recipe for crispy fish:

Ingredients: 25 fresh carp Accessories: green onions, ginger, garlic, pepper, ingredients, 50 grams of soy sauce, 50 grams of cooking wine, 5 grams of nine-layer tower, sugar, 1 bag of core ingredients, 5000 grams of millet water Utensils:

Cizhou kiln crispy fish special large casserole (one pot can make more than 20 fish, use this pot to make crispy fish, the flavor is extra good) Production: The bottom of the pot is covered with a number of bamboo slices. Then put in the accessories, put the fish on the top of the material, and then put the casserole on the stove fire, high heat"Cooking", which is the key to whether the fish is delicious or not, and then add high-quality millet water, and the water should exceed that of the topmost fish.

After the fish soup in the pot boils, turn down the heat, and the heat is better to boil the fish soup in the pot slightly without boiling. The fish will be ready to cook in about 3 to 6 hours. Features:

The bones are crispy and rotten, the fish shape is complete, nutritious and nourishing, suitable for all ages. According to this basic practice, combined with local flavors, spicy, spicy, spiced, sweet, tempeh and other flavors can be made.

Precautions: 1. When there is little soup in the pot, add an appropriate amount of warm water, not cold water. 2. After the pot is removed from the heat, stop for 10 minutes before moving the fish.

3. After eating fish, don't throw away the fish soup, and make fish for backup next time, you can save seasoning and make the fish more delicious. If you don't want to make fish, boil the Shengzhi bone crispy fish soup with water in a ratio of 1:5, the flavor is nutritious, and the folk of Handan have it"Eating radish in winter and ginger in summer is not as good as the crispy fish soup of the Holy Decree"reputation.

The authentic practice of crispy fish is the practice of crispy fish in the holy decree bone, Handan, Hebei Province is the birthplace of crispy fish, and the crispy fish of the holy decree bone crispy fish is the "ancestor of crispy fish" in China.

Sweet and sour crispy fish] <>

First try, fish, I want to make sweet and sour, sweet and sour, few people don't like it, right?

Fried slightly dry fish, sweet and sour sauce, the first time I made it, it felt pretty good. ”

Ingredient breakdown. Ingredients.

A carp. Accessories.

The onion is half small.

1 shallot. A few slices of ginger.

6 cloves of garlic. One red pepper.

Ingredient. Sweet and sour sauce to taste.

Peppercorn powder to taste.

Sweet and sour taste. Frying process.

Three quarters of an hour takes time.

Normal difficulty. Steps to prepare sweet and sour crispy fish.

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Green onions, ginger, garlic, onions, and red peppers are washed and prepared, ginger and green onions are sliced, garlic is patted, green onions are cut, and chili peppers are cut into wide strips.

Put oil in the pan until it is hot, then slowly slide into the fish pieces, and be careful of splashing the hot oil.

Fry until the ground is golden brown, turn over and continue to fry until both sides are golden, you can take out the oil control and set aside.

Leave a little bottom oil, low heat, add green onions, ginger, garlic and chili peppers and stir-fry until fragrant, keep the green onions, put in the fried fish after a while, and stir-fry for a while.

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Mix the sweet and sour sauce, salt:sugar:vinegar:

Cooking wine: light soy sauce: dark soy sauce:

Water = 1:3:4:

8. Measure with a small spoon. Poured into the pot, my sweet and sour sauce is a little less, next time mix more.

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Add the peppercorn powder, stir the fish and ingredients.

Put in the green onions, cover, simmer over low heat, reduce the juice, and turn off the heat when there is no sweet and sour sauce and put it on a plate. If you like more sweet and sour sauce, you don't have to dry it, and it's especially good to eat it with rice

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Clip a piece and take a look.

Summary. 1Remove the head, guts, scales, wash and drain the crucian carp. Put oil in a pan, heat it, and fry the crucian carp in the pan. Fry until golden brown and drain the oil.

1Remove the head, guts, scales, wash and drain the crucian carp. Put oil in a pan, heat it, and fry the crucian carp in the pan. Fry until golden brown and drain the oil.

2. Mix the sauce with salt, sugar and vinegar. Heat the oil in the wok and add the ginger slices to the pan and stir until fragrant. Put the fried crucian carp into the pan. Cook in the sauce.

3. Put the fried crucian carp into the pot. Cook in the sauce. After the juice is collected, it can be removed from the pan and served on a plate.

Vinegar, salad oil 1, beat, starch and an egg with an appropriate amount of water, stir into a paste, thick on the line. Then put the killed fish in and wrap it evenly. How to make the crispy fish to the bones crispy 2, pour salad oil into the hot pan, put the fish in the hot oil and fry it, fry it until it is fast and not mushy, fry it and put it aside for later use, 3. Pour in the appropriate amount of oil in another pot, and fry the appropriate amount of soybean sauce over low heat, keep stir-frying, don't be mushy.

Stir-fry until almost pour in an appropriate amount of water, start seasoning, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of fermented bean curd (mashed bean curd), appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of green onion, ginger and garlic, a little salt and chicken essence, and add a pack of stewed fish king seasoning. Finally, the taste is a little sweet and sour, the taste of fermented bean curd, and the tongue is astringent, 4. Finally, put the fish in, turn to low heat and simmer slowly after boiling over high heat, slowly bubbling, stew for four hours, put the fish on the plate and sprinkle with coriander. 1. Put a large amount of rice vinegar trapped in it, vinegar can make the fish bones soft, and the sour taste will volatilize when heated, leaving only vinegar Li Shixiang, but don't use white vinegar, which has a bad taste.

2. The stewing time should be sufficient, otherwise the fish bones cannot melt in the mouth. 3. The crucian carp is too big and not easy to stew until the bone crisp, so it is more suitable for home production to choose 2 pairs. 4. Crispy fish should be eaten cold.

Vinegar, salad oil 1, beat, starch and an egg with an appropriate amount of water, stir into a paste, thick on the line. Then put the killed fish in and wrap it evenly. How to make the crispy fish to the bones crispy 2, pour salad oil into the hot pan, put the fish in the hot oil and fry it, fry it until it is fast and not mushy, fry it and put it aside for later use, 3. Pour in the appropriate amount of oil in another pot, and fry the appropriate amount of soybean sauce over low heat, keep stir-frying, don't be mushy.

Stir-fry until almost pour in an appropriate amount of water, start seasoning, an appropriate amount of sugar, an appropriate amount of vinegar, an appropriate amount of fermented bean curd (mashed bean curd), an appropriate amount of light soy sauce, an appropriate amount of cooking wine, an appropriate amount of green onion, ginger and garlic, a little salt and chicken essence, and add a pack of stewed fish king seasoning. Finally, the taste is a little sweet and sour, the taste of fermented bean curd, and the tongue is astringent, 4. Finally, put the fish in, turn to low heat and simmer slowly after boiling over high heat, slowly bubbling, stew for four hours, put the fish on the plate and sprinkle with coriander. 2. Tips 1: Put in a large amount of rice stupid vinegar, vinegar can make the fish bones soft, and the sour taste will volatilize when heated, leaving only the vinegar fragrance, sleepy, but don't use white vinegar, which tastes bad.

2. The stewing time should be sufficient, otherwise the fish bones cannot melt in the mouth. 3. The crucian carp is too big and not easy to stew until the bone crisp, so it is more suitable for home production to choose 2 pairs. 4. Crispy fish should be eaten cold.

<>[Material].

1. 4 taels of fish skin shreds.

2. 1 2 cups green onion, 1 chili pepper and 2 cloves of garlic.

3. 3 slices of ginger.

【Flavoring】

1. 1 tbsp soy sauce, 1 1 tbsp white powder, 1 2 tbsp sugar, 1 tbsp black vinegar.

2. 2 tbsp tomato paste, 1 tbsp sugar.

3. 1 tablespoon rice wine.

Method] 1) Wash the shredded fish skin and soak it in water, then put it in boiling water, add ginger slices and rice wine and cook it together for about half an hour, turn off the heat and follow.

Continue to soak so that the fish skin can swell, wait for about 3 hours for the fish skin to cool, and then remove and drain.

2) Add the shredded fish skin to the seasoning (1) Marinate for 10 minutes, then fry in hot oil until golden brown, then remove and set aside.

3) Wash and cut the material (2) separately for later use, preheat the pot and add a little oil, then put in the material (2) and stir-fry until fragrant, then add the fish skin shreds and fry slightly, add seasoning (2) and stir-fry evenly, you can turn off the heat and serve.

Benefits of eating fish skin

Fish meat has been eaten by everyone, it contains protein and calcium is very rich, and it is a high-protein and low-fat food, suitable for many people to eat, especially children and the elderly are easy to digest and absorb, it is a very good food, fish skin is actually very nutritious, which contains collagen rich, can have the effect of beauty and moisturizing.

Brightening:

The luster depends on the water content, and the good water-holding capacity of deep-sea fish skin collagen makes it moisturized and shiny, exuding a healthy glow. Therefore, eating some fish skin often can play a role in moisturizing **, making ** shiny, and it is a very healthy way of beauty. High change.

Skin tightening:

When the deep-sea fish skin collagen is absorbed, it is filled between the dermis, which can improve the tightness of the skin, and at the same time can also produce tension, reduce pores, and improve elasticity. And it also has the effect of anti-wrinkle and anti-wrinkle, because collagen is the main protein, when there are wrinkles in aging, collagen can be improved, and then removed, so as to get the growth of cells, prevent the appearance of wrinkles, and make the skin more beautiful.

Moisturizing:

Due to the similarity between the structure of deep-sea fish skin collagen and the stratum corneum, the collagen added to cosmetics can have a good affinity for the skin, and the leakage can also directly penetrate into the skin to form a skin film to protect, make the skin more moisturizing and soft, and can play a natural moisturizing factor, making the skin more plump and elastic, and it can also prevent aging.

First of all, you must prepare fresh fish skin, chili peppers, tomato paste, ginger and garlic, because it has a sweet and sour taste, so white sugar and vinegar must be there. In order to make this dish, he bought a fresh fish by himself, and Bi Jing or Lu actually had very few people who ate this dish in the north, so they had to do it themselves. After the fish is harvested, the skin is removed and cut into wide shreds for later use.

I also have to cook all the seasonings I have just prepared, then add an appropriate amount of water to cook in the pot, then put the fish skin into the pot, and then put seasonings such as ginger slices and wine, as long as I blanch it in the pot, it will come out immediately, and in order to increase the strength, you can also pass the cold water again. Therefore, in this case, the heat is very important, and when cooking by yourself, you must not cook it in the pot for too long, otherwise it will be easy to cook, otherwise the brittleness will be gone.

Put it in the basin, add green onions, ginger and garlic, and finally put in cooking wine, sugar, soy sauce, and vinegar, all after the water is fully boiled, add some hot oil, then put in green onions, ginger, garlic and chili, and finally put in the fish skin, and when it is almost cooked, add some tomato sauce, because the fragrance has been fused at this time, so all you have to do in this is to quickly stir-fry the fish skin, and when it is almost cooked, add some tomato sauce, so that you can eat Tuansen in one bite.

Ingredients: shredded fish skin, green onion, chili, garlic, ginger slices, soy sauce, white powder, sugar, black vinegar, tomato paste, rice wine.

Method:1After washing the shredded fish skin and soaking in water, then put it in boiling water, and add ginger and rice wine to cook together for about half an hour, continue to soak after turning off the fire, so that the shredded fish skin can expand, wait for about 3 hours after the shredded fish skin cools, and then pick up and drain.

2 Add the shredded fish skin to the seasoning, soy sauce, white powder, sugar, black vinegar and marinate for 10 minutes, then add hot oil and fry until golden brown, then remove and set aside.

3.Wash and cut the spring onions, peppers, garlic and ginger slices respectively, add a little oil after preheating the pot, add the ingredients to stir-fry, and then put in the fish skin shreds and fry slightly, add seasonings tomato paste, sugar, rice wine and stir-fry evenly, you can turn off the fire and eat.

One herring (or grass carp) (about 2500 grams). 25 grams of ginger, 25 grams of green onions, 15 grams of refined salt, 3 grams of star anise, 3 grams of fennel, 3 grams of cinnamon, 5 grams of five-spice powder, 50 grams of sugar, 30 grams of shochu, 125 grams of Shao wine, 25 grams of soy sauce, 1500 grams of cooked rapeseed oil (actual oil consumption 200 grams).

Features: fragrant on the outside and tender on the inside, fresh and crispy, sweet and salty, and rich in fragrance.

Cuisine: zhejiang

Operation: Wash the fish after removing phosphorus and gills, disembowel and take out the internal organs, dry the blood water in the abdomen with a clean cloth, cut it in half, cut it into tiles of about centimeters with an oblique knife, and put it into a large enamel plate, add 100 grams of wine, 15 grams of refined salt and soy sauce to marinate for about 2 hours, then take it out, dry it, and divide it into two parts for later use. Put 500 grams of water, 25 grams of Shao wine and green onions, ginger (pat loose), star anise, cinnamon and sugar in a large pot, fry them over a strong fire until the juice is sticky, take out the green onions, ginger, fennel and cinnamon, add the lees and shochu, remove from the heat, and make a marinade for later use.

In addition, use a large pot to put on the fire, under the vegetable oil (the oil that has been used twice is the best), when the oil temperature reaches ninety percent hot (about 225), take 1 part of the fish piece, put it in the pot one by one, fry it until the outer layer is crusted and scoop it up with a colander, when the oil temperature rises to ninety percent hot (about 225), put the fish pieces into the pot, fry until the outer layer is dark brown, take it out with a colander spoon, put in the marinade, cover and simmer for about 1 hour. A small amount of five-spice powder can be sprinkled when eating.