The most authentic way to make crispy crucian carp, the most authentic way to make crispy crucian ca

The preparation of crispy crucian carp is as follows:Ingredients: 10 crucian carp, appropriate amount of cooking oil, 1 handful of green garlic, 6 slices of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of cooking wine, 1 teaspoon of sugar, 3 dried chilies, 3 star anise, 3 bay leaves, 1 small handful of celery.

Steps: 1. Wash the crucian carp, remove the fish maw, gills and scales, clean and drain.

2. Heat the oil, add the crucian carp and fry until golden brown.

3. In order to make the crucian carp crispy, you can fry it twice.

4. Wash the green garlic, cut it into sections, and put it in a casserole.

5. Wash the ginger and put it in a casserole.

6. Mix light soy sauce, aged vinegar, cooking wine and sugar into a sauce.

7. Put the crucian carp in the casserole.

8. Add dried chili peppers, star anise and bay leaves, and pour in the sauce and juice.

9. Add boiling water, and the water surface is close to the crucian carp.

10. Bring to a boil over high heat, turn to low heat and cook for about 20 minutes, add the washed and cut celery, turn off the heat and serve.

The authentic preparation of crispy crucian carp is as follows:Ingredients: crucian carp, Sichuan pepper, star anise, green onion, ginger, garlic, sugar, blended oil, rice wine, balsamic vinegar, light soy sauce.

1. Put an appropriate amount of blended oil in the wok, and add peppercorns and star anise after the oil is hot.

2. Put the crucian carp in a pan and fry it.

3. Turn over and fry the other side when browned.

4. Fry the other side until browned, then add the green onion, ginger and garlic.

5. Add sugar.

6. Put in a small half bowl of rice wine.

7. Shake the wok to mix the ingredients and seasonings evenly.

8. Then pour the crucian carp in the wok into the electric pressure cooker and simmer for one hour.

9. After an hour, it is ready, pour the crucian carp into a small basin to cool, and then put it in the refrigerator to refrigerate, and it is better to eat it after freezing.

The authentic preparation of crispy crucian carp is as follows:Ingredients Tools Raid Hidden: Crucian carp, oil, green onion and ginger, paper towels, cauldron, edible salt.

1. Clean up the fish, put the green onion and ginger shreds, an appropriate amount of salt and pepper powder, mix well and taste for more than an hour.

2. Put enough oil in the pan and bring to a boil before frying.

3. Pick out all the green onion and ginger shreds of the marinated fish and fry them, the frying time is relatively long, and the pickled fish will be mushy if it is not clean, which will affect the taste.

4. Put the fish in when the oil is hot, and you can wipe the water on the surface of the fish with a paper towel to avoid splashing the oil and hurting yourself.

Ingredients: 500g crucian carp;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of balsamic vinegar, appropriate amount of Shao wine, appropriate amount of soy sauce, appropriate amount of sesame oil.

250ml balsamic vinegar, 150ml of Shao wine, 200ml of soy sauce, 100g of sugar, 50g of sesame oil, 8 small crucian carp, 50g of kelp knots, 300g of green onions, 1 piece of ginger.

Remove the scales and gills of the small crucian carp, cut open the belly and remove the internal organs, remove the black membrane in the stomach, clean it thoroughly, wash and drain the water.

The kelp knot is rinsed repeatedly with water to remove the sand until it is washed off. Use only the white part of the green onion, cut it into sections, and then halve; Cut the ginger into slices Take the casserole, first stack a layer of kelp knots, then a layer of green onions, then put the belly of the small crucian carp on top of the fish and then a layer of kelp knots, then a layer of green onions, then a small crucian carp, and finally a green onion and ginger slices on top.

Then put the small crucian carp belly upward, and then stack a layer of kelp knots on top of the fish, then a layer of green onions, then a small crucian carp, and finally a layer of green onions and ginger slices on top.

After the full size is ready, pour the balsamic vinegar, Shao wine, soy sauce, and sugar into the casserole, and the amount should be enough to cover the fish.

When it is almost boiling, skim off the foam. Press a disc on the fish, then cover the casserole, simmer for 4 hours, after 4 hours, open the lid, evenly pour sesame oil, and then cover and simmer for 1 hourThe fish is crispy to the bone.

Ingredients: 40 crucian carp (not too big, preferably about 50 grams) Seasoning: 30 grams of rock sugar, 20 grams of soy sauce, 20 grams of cooking wine, 30 grams of aged vinegar, 20 grams of sugar, appropriate amount of vegetable oil, 200 grams of green onions, 6 8 slices of ginger, salt according to your own taste, 10 dried chili peppers (can be increased or decreased according to your own taste), 2 star anise, 2 bay leaves, 30 peppercorns.

Ingredients. 40 crucian carp.

Accessories. 30 grams of rock sugar, 20 grams of soy sauce, 20 grams of cooking wine, 30 grams of aged vinegar, 20 grams of sugar, appropriate amount of vegetable oil, 200 grams of green onions, 8 slices of ginger, appropriate amount of salt, 10 dried chili peppers, 2 star anise, 30 peppercorns, 2 bay leaves.

Step 1: Remove the scales and internal organs of the crucian carp, the black membrane attached to the fish meat in the fish belly must be removed, the fish roe can be retained, washed and then put back into the fish belly, and the excess water is removed from the fish for later use.

Step 2: Divide the green onion, ginger, chili, pepper, star anise, and bay leaf into two portions.

Step 3: Take a stew and spread one of the green onions, ginger, chili, peppercorns, star anise, and bay leaves on the bottom of the pot.

Step 4 Heat the frying pan on the fire, put vegetable oil on the bottom of the pot, fry the crucian carp in batches until golden on both sides (if you like it like canned, then it is best to use the frying method) When frying the fish, you must use a hot pan with cold oil, and be sure to wait until one side is fried thoroughly before turning over, otherwise it will lose its skin and not look good, you can also dip the fish on both sides with a little dry starch and then fry it in the pan, so that it will not stick to the pan.

Step 5: Circle the fried fish with its head facing outward and tail facing inward as shown in the picture, and place it on top of spices such as green onion and ginger for the first layer.

Step 6: Place the second layer in the gap between the fish in the previous layer as above.

Step 8: Boil the rock sugar until it is sugar, add enough hot water, put soy sauce, sugar, aged vinegar and cooking wine to boil.

Step 9 Pour into the stewed pot where the fish is arranged, the soup must not be over the fish, if it is not enough, you can add some hot water, add enough at one time, and do not add more water halfway.

Step 10 Bring to a boil over medium heat, simmer over low heat for 2 hours, add salt after 1 hour.

Step 11: Thicken the soup in the pot over high heat.

Step 12: When eating, take out the fish one by one with chopsticks and pour the soup on it.

Step 13: Eat it better when it cools.

Materials:

3 pounds of crucian carp, 1 salty pimple, 2 small dried peppers, a little salt, large ingredients, Sichuan pepper, cumin, cinnamon, bay leaves, garlic, ginger slices, green onions, cooking wine, light soy sauce, dark soy sauce, sugar, vinegar.

Method

1. Cut the salty gnocchi into thick strips.

2. Clean the slaughtered crucian carp and control the moisture.

3. Put a little oil in the pot, and the oil temperature should be reached.

When it is hot in seven or eight times, fry the crucian carp one by one until golden brown on both sides.

4. Put half of the pickle strips at the bottom of the pressure cooker, then put in the fried crucian carp, and put the other half of the pickle strips on top.

5. Put the seasoning bag, Sichuan pepper, cumin, cinnamon and bay leaves in the pot after wrapping.

6. Put garlic, ginger slices, green onions, cooking wine, light soy sauce, dark soy sauce, a little salt, a little sugar, two small dried peppers, and then put a lot of vinegar, about 400 grams of vinegar, and then put a little water, and the water should just not pass the pickle strips.

7. Cover the pot with a lid and boil over high heat, boil for about 10 minutes, turn to low heat and simmer for 40 minutes.

Tips

Don't move until it's cold, it's all rotten.

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Ingredients: 3 catties of crucian carp, 1 salty pimple, 2 small dried peppers, a little salt, large ingredients, Sichuan pepper, cumin, cinnamon, bay leaves, garlic, ginger slices, green onions, cooking wine, light soy sauce, dark soy sauce, sugar, vinegar.

Method1. The first thing we do is to cut the salty pimple head into long strips.

2. Then the crucian carp is cleaned and drained.

3. Pour an appropriate amount of oil into the pot, and when the oil temperature is cooked, fry the crucian carp until golden brown on both sides.

4. Then put half of the pickles in the pressure cooker, put the fried crucian carp in, and then put the remaining pickles on top.

5. Then put the ingredients, cumin, pepper, cinnamon, and bay leaves into the seasoning package and put them into the pot.

6. In addition to the above seasonings, we also have to put garlic, green onions, ginger slices, dark soy sauce, cooking wine, light soy sauce, sugar, small dry pepper and salt, and we must put in more vinegar, pour in an appropriate amount of water, and don't get pickles.

7. Then cover the pot and cook it over high heat for 10 minutes, then simmer over low heat for about 40 minutes.

The nutritional value of crispy crucian carp.

Crucian carp is very rich in nutrients, including fat, sugar, protein, inorganic salts, vitamin A, B vitamins and niacin, etc., and it also contains relatively complete amino acids, which are easy to be digested and absorbed by our body.

Nutritional value of crucian carp.

1. Our consumption of crucian carp can enhance the body's ability to resist liver and kidney diseases, and regular consumption has good benefits for common diseases, such as nephritis, hepatitis, heart disease, hypertension and chronic bronchitis.

2. We eat crucian carp can help to strengthen the spleen and dampness, often eat some of the effects of warming and lowering qi and invigorating blood circulation, if you have a weak spleen and stomach, ulcers, edema, diabetes, etc., you can eat some in moderation to eat nourishment.

3. Moreover, crucian carp has the effect of promoting lactation, which can make the mother's milk more full, and has a good effect on strengthening the brain and nourishing the liver and nourishing the eyes.

4. Crucian carp also contains a very comprehensive protein, which can make our skin more elastic and has a good effect on relieving early wrinkles.

Crispy crucian carp. Ingredients: 20 fresh crucian carp (50 grams of each), 300 grams of balsamic vinegar, 100 grams of Shao wine, 200 grams of soy sauce, 100 grams of sugar, 300 grams of green onions, 50 grams of ginger slices, 200 grams of sesame oil.

Preparation method: 1. Treat the crucian carp, drain the water and set aside.

2. Line the bottom of the casserole with a bamboo mat, spread a layer of chives, then put the crucian carp belly upwards, and after the head is lined up to the edge of the pot, then put a layer of chives, and then row a layer of crucian carp on the green onion surface as before. After arranging, add Shao wine, balsamic vinegar, soy sauce, sugar, ginger slices, put it on a hot fire and boil, skim off the foam, take a large disc and press it on the fish, cover the pot tightly, move the pot to a slight fire and simmer for about 4 hours. When the fish bones are crispy and the marinade is thickened, then add sesame oil until the soup is thick and gelatinous, and then serve on a plate with the juice.

Features: red and bright color, chopsticks are not broken, fish bones are crispy, no stalk and no residue, melt in the mouth, and the fish meat is chewy.