The most authentic practice of Huoxiang crucian carp, the most authentic practice of Huoxiang crucia

Huoxiang is the fish coriander that Sichuan people say, listen to this name to know that this dish is good at removing fish, especially suitable for cooking fish, this Huoxiang crucian carp, is the traditional watercress crucian carp, pickled pepper crucian carp on the basis of comprehensive seasoning, and then into the fragrance of Huoxiang, the entrance is unforgettable!

Ingredients: crucian carp.

Herb leaves. Soak ginger and chili.

Garlic. Chicken essence with salt and sugar.

Wine. Dark soy sauce.

Pepper. Starch.

Pixian Douban. Steps:

0.Clean the crucian carp with a few knives on each side, add salt and cooking wine to marinate evenly, pour off the excess water, pat a little cornstarch on the fish, fry it in an oil pan until browned, remove and drain the oil.

1.Pixian bean paste minced, pickled ginger pickled chili minced, garlic minced, herb leaves chopped, 2Leave the bottom oil in the pot, fry the red oil with the watercress, stir-fry the ginger and chili pepper and garlic to make the fragrance, mix with the fresh soup and boil, add the dark soy sauce, pepper, salt, sugar, and chicken essence to taste, 3

Put in the crucian carp and half of the herb leaves and cook until the soup is boiled, pour the soup on the fish while cooking, and put out the crucian carp when the juice is halfway through, 4Continue to reduce the juice over high heat, pour in water starch when it is almost dry, add the remaining herb leaves, stir well and pour on the crucian carp.

Crucian carp is paired with Huoxiang, the taste is so delicious, the soup is delicious and fishy, suitable for all ages.

Crucian carp is paired with Huoxiang, the taste is so delicious, the soup is delicious and fishy, suitable for all ages.

Spring came, everything came back, and many of the vegetation gradually spit out shoots after a winter of dormancy, and the herbs planted in the garden grew many shoots, and some of them could be picked. Just a few days after the sunny day, it rained lightly in the past two days, and the weather was a little wet and cold, so changeable weather, people with poor physique are particularly prone to illness and colds. Therefore, in spring, we should pay attention to health preservation, eat a reasonable match, enhance physical fitness and improve immunity, and at the same time go to bed early and get up early, and exercise more.

When it comes to Huoxiang, I believe everyone is no stranger. Huoxiang is the freshest and most tender in this season, and has become a spice used in almost every household. It has a special fragrance and sweet taste, and is a wild herb that can be used in medicine.

Its young leaves can be used as vegetables for people to eat, and can also be used to soak in water to drink, which can not only supplement rich nutrients for the human body, but also prevent and alleviate a variety of diseases. Make fish and roast vegetables and put some, it is particularly delicious to remove the fishy and fresh. Eating more herbs can also strengthen the spleen and stomach, reduce nausea and vomiting and other adverse symptoms.

Eating it in summer can also clear away heat and relieve heat.

Today, my son said that he wanted to eat fish, and for this foodie, he generally only made light and nutritious fish soup. The crucian carp soup is so delicious that you can't make it with ordinary fish. It is not difficult to cook a white and delicious fish soup, as long as you pay attention to two skills, you can also make a white and delicious fish soup.

These two key steps are: the crucian carp is fried in the pot first, and then the boiling water is added to boil the soup when adding water. Today, I will use crucian carp and herbs to make a crucian carp soup, the soup is delicious and fragrant, I believe many people have never eaten it.

Crucian carp soup.

Ingredients: 2 crucian carp, 2 green onions, a handful of herbs, ginger, salt, pepper.

Method: Fresh crucian carp scales, remove internal organs, and clean up, especially the black membrane in the fish belly must be scraped and cleaned. Slice or shred the ginger and knot the shallots and set aside.

Remove from the pan and bring 1 tablespoon of lard to a boil, add the cleaned crucian carp and fry until lightly browned on both sides.

Then add the ginger slices and fry slightly.

Add enough boiling water at once, add a little salt, add green onion knots, bring to a boil over high heat and simmer for 10 minutes. Then reduce the heat to medium-low and simmer for another 15 minutes.

When the fish soup is stewed, clean the herbs, chop them and set aside, add salt and pepper to taste when the time is about the same, finally turn off the heat, and put the herbs to blanch for a few seconds to get out of the pot.

A fresh and fragrant, milky white crucian carp soup is completed, taste a bite, delicious and sweet, especially delicious. Usually my soup is eaten before the fish. It's so simple, the soup is delicious and delicious Huoxiang crucian carp soup, don't you try it?

Mommy Tips:

The crucian carp in the stewed soup can not be too big when buying, and if you only drink the soup, you can buy the small crucian carp, and you can drink the soup without eating the fish. If you eat fish, you can eat half a catty.

The black membrane in the belly of the crucian carp must be cleaned so that there is less fishy smell.

The water in the stew should be boiled, add enough at one time, and you can also add some tofu or shredded radish, etc., and if you don't like to put Huoxiang, you can directly put chopped green onions.

When making crucian carp, it is best to fry it until golden brown on both sides, and then add an appropriate amount of Huoxiang Zhengqi water, which will taste particularly delicious.

The most authentic way is to cook crucian carp in large bone broth and add some minced herbs, which is very nutritious.

The practice of the famous dish of Sichuan cuisine, the herb and crucian carp, can dissolve dampness, stop vomiting, and also clear away heat and relieve heat.

The camera doesn't have this kind of local cuisine with us, so I don't know much about him, it should be your local food!

Crucian carp. Ingredients: 1 crucian carp, 10 herbs, 3 green onions, 1 white garlic.

Excipients: appropriate amount of vegetable oil, 10 ml of soy sauce, 10 ml of rice wine, 5 grams of salt, 10 ml of vinegar, 3 grams of chicken essence.

1. Prepare all the ingredients.

2. Remove the scales and gills of the crucian carp and wash it, cut it horizontally on the back of the fish with a knife, and marinate it with salt, rice wine, soy sauce and vinegar for 15 minutes.

3. Remove the stems of Huoxiang, remove the leaves, wash and control the water, cut the green onion into about one centimeter of green onion segments, and peel off the skin after the garlic cloves are flattened with the back of a knife.

4. Heat the pot first, pour vegetable oil into the pot, heat the oil until it is 60% hot, and slowly fry the crucian carp oil along the edge of the pot.

5. Slowly fry the crucian carp over low heat, and fry both sides of the fish until golden brown.

6. After the crucian carp is fried, add the green onion and garlic cloves.

7. Add an appropriate amount of boiled crucian carp.

8. Boil the fish for about 10 minutes, and when the soup is thick, the fish can be cooked.

9. Add Huoxiang and simply stir-fry Huoxiang, which will be cooked as soon as it encounters hot soup.

10. Done.

Main material: four crucian carp (try to choose a small one, easy to taste).

Auxiliary materials: pickled pepper, pickled ginger, minced garlic, Huoxiang, bean paste, a little light soy sauce, a little Sichuan pepper, a little sugar, a little green onion.

Method: After washing the crucian carp, drip dry.

Chop the pickled pepper and pickled ginger, cut the Huoxiang stalk into cubes, chop the Huoxiang leaves and green onions for later use;

1. Put the oil first, boil the oil to 7 into a hot bean paste, pickled pepper, pickled ginger, minced garlic, add a little light soy sauce, a little pepper, a little sugar, stir-fry for a while, add crucian carp, add the stock after stir-frying, change the water to low heat and cook until the fish is cooked, take out the fish and put it on the plate, and leave the soup.

2. Add the green onion foam, Huoxiang stalk and Huoxiang leaves, and reduce the juice.

3. Pour the juice over the crucian carp.

This is a common practice in our ordinary families in Sichuan. I hope you can try to make delicious crucian carp too!

Ingredients: two crucian carp, two pieces of ginger, several cloves of garlic, 2g of sugar, half a spoon of light soy sauce, a spoonful of bean paste, half a spoon of cooking wine, shallots, huo xiang, pickled pepper, pickled ginger, pickled greens, Sichuan pepper, water starch, vinegar, celery.

Steps: 1. Wash the crucian carp, cut the knife, and taste the cooking wine, green onion knots, and ginger slices.

2. Remove the seeds and chop the soaked chili peppers, and chop the ginger.

3. Chop the fragrant leaves.

4. Finely chop the ginger and pickled cabbage.

5. Heat a spoonful of lard in a pan, then add rapeseed oil.

6. Fry the crucian carp in the oil pan and take it out for later use.

7. Add pickled pepper, pickled ginger, minced garlic, minced ginger, sauerkraut, Pixian bean paste, stir-fry until fragrant, add bone broth, and then add some mash.

8. Add the fried crucian carp to the soup. Cook for three minutes on one side, turn over and cook for three to five minutes. Before starting the pot, put the green onion knot, part of the Huo fragrant.

9. After the fish is fished out, add water bean flour and vinegar, pour the juice on top of the fish, and finally sprinkle some fresh Huoxiang leaves.

10. Remove from the pot.

The above content refers to Encyclopedia - Braised crucian carp with Huoxiang.

The homely recipe of Huoxiang crucian carp is as follows:

Manuscript tools: kitchen knives, pots, woks, cutting boards, washing basins.

Ingredients: three small handfuls of Huo Xiang, a handful of pickled cowpeas, three crucian carp, half a piece of ginger, half a piece of garlic, about ten peppercorns, an appropriate amount of celery, seven spoons of cooking wine, an appropriate amount of salt, monosodium glutamate, sauerkraut.

1. Clean the fish, then cut a few knives, smear with salt, ginger, peppercorns, cooking wine to remove the smell, and marinate for 20 minutes.

2. Celery only needs celery stalks, cut the celery stalks into small pieces.

3. Cut the garlic and ginger into minced pieces, cut the cowpeas into granules, and add some sauerkraut.

4. Mince the incense.

5. Clean the marinated fish again, put a little salt in the pan and fry it until golden brown on both sides, if you have a non-stick pan, remember that the fish should not be turned over frequently, and the fire should not be too big.

6. Clean the pot, put oil in the pot, see the pot is smoking, the pot is spicy, add peppercorns, minced ginger, minced garlic, fry the fragrance, and then pour in the cowpeas.

7. Pour in the celery cubes and stir-fry.

8. Put the fried fish on top and add water to cover the fish.

9. Sprinkle Huo Xi's incense on it, cover the pot, wait for the water to become milky white and then take it out of the pot, taste the taste before coming out of the pot, if there is no salt taste, put some salt and put some monosodium glutamate. Finally, it's ready to cook.

Summary. Remove the head and internal organs of the crucian carp, add green onion and ginger, cooking wine, salt and pepper and marinate for more than 30 minutes. Remember to dry the water on the fish or blot it with kitchen paper before putting it in the pan, otherwise the oil will splash out.

6. Heat the oil and fry the fish until golden brown and crispy. Stir-fry garlic, millet pepper and tempeh in a hot oil in a pan, and put the tempeh after the tempeh to avoid sticking to the pan. Then pour in the fried small fish and stir-fry a few times, always shaking the bottom of the pan to avoid sticking to the pan.

Pour half a bowl of water along the edge of the pot, add a small amount of light soy sauce, a small amount of oyster sauce, a little dark soy sauce, and no need to add any more salt, because the marinade has a bottom flavor just now, and the tempeh is also relatively salty.

Hello, I am a loyal life mentor, I am very happy to answer for you, I hope it will help, here for you to consult the letter to inquire about the practice of Huoxiangchang holding black bean sauce crucian carp 2 catties of crucian carp Marinade: 1 green onion, 3 slices of ginger, 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 teaspoon of pepper, 1 teaspoon of stir-fried ingredients: 2 tablespoons of minced garlic, 3 millet peppers, 50 grams of soy sauce, a little dark soy sauce, a little oyster sauce, a little water, half a bowl of sugar, a little chicken essence.

Remove the head of the crucian carp, remove the internal organs, add green onion and ginger, cooking wine, salt and pepper and marinate for more than 30 minutes. Remember to dry the water on the fish or use kitchen paper to dry the hole before putting it in the pan, otherwise the oil will splash out. 6. Heat the oil and fry the fish until golden brown and crispy.

Stir-fry garlic, millet pepper and tempeh in a hot oil in a pan, and put the tempeh after the tempeh to avoid sticking to the pan. Then pour in the fried small fish and stir-fry a few times, always shaking the bottom of the pan to avoid sticking to the pan. Pour half a bowl of water along the edge of the pot, add a small amount of light soy sauce, a small amount of oyster sauce, a little dark soy sauce, and no more salt, because the marinade has a wide bottom flavor just now, and the tempeh is also relatively salty.

Add a small amount of sugar and chicken essence and stir-fry out of the pan. At this point, you can eat it, and if you have the conditions, you can add another step, the taste will be wider and better, and the bones will be crispy and the meat will be rotten. Put the electric pressure cooker on the stand, bury the brigade with an appropriate amount of water, put the loaded tempeh fish in it, and press it for 20 minutes after steaming.

The final product has a beautiful oily shine, and there is a strong flavor of tempeh when you bite into it, and even the bones can be eaten with liquid ears, and the more you chew, the more fragrant it becomes.

Hello dear, remember to dry the water on the fish or blot it with kitchen paper before putting it in the pot to avoid splashing oil.

Ingredients: 500 grams of crucian carp (1 piece), 50 grams of fresh herb leaves, (sold in the vegetable market), Sichuan pepper, 1 pickled ginger, 2 garlic, cooking wine, bean paste, bean flour, dark soy sauce, vinegar, monosodium glutamate.

Method 1: Clean the crucian carp, cut a knife on the fish, and use salt, cooking wine, and soybean flour to taste. Wash the herb leaves and cut them into thin strips, soak the ginger and garlic and cut them into fine granules.

2. Fry the crucian carp in a hot oil pan, the two sides of the frying can be yellowed, take out, put the remaining oil on the bean paste, Sichuan pepper, ginger and garlic, dark soy sauce and stir-fry the ginseng water to boil, and then put the crucian carp down and simmer for 4 minutes, turning over in the process.

3. Then shovel the fish to the plate, sprinkle the herb leaves on the fish, and put vinegar and monosodium glutamate on the remaining soup in the pot.

3. All the main ingredients: 1 crucian carp.

1 handful of herbs. Seasoning salt 5 grams.

Soy sauce 10 ml.

10 ml of vinegar.

1/2 green onion, 3 cloves of garlic.

5 grams of Sichuan peppercorns. 5 grams of water starch.

Soaked ginger 1 piece. 30 grams of vegetable oil.

5 grams of rice wine. 8 peppers.

The preparation of braised crucian carp with herbs.

1.Chop all the seasonings, wash the fish and wipe off the surface moisture.

2.Wash the iron pot and heat it over high heat, pour in vegetable oil, rotate the pot, let the oil hang all over the wall of the pot, and the amount of oil will be subject to the bottom of the pot after hanging the pot.

3.After the oil is also hot, slip down the crucian carp, fry the fish over medium heat and turn it over, if the oil bursts halfway, pay attention to the cover of the pot cover, fry the fish on both sides and take it out for later use.

4.Pour oil into the pot and stir-fry the chili peppers, soak ginger, garlic, peppercorns and green onions, and cook in rice wine and vinegar.

5.Bring the soy sauce and salt to a boil and bring the base juice to a boil.

6.Add half of the herbs and stir-fry until soft, then add the crucian carp.

7.Pour half a bowl of water, the amount of water does not need to be over the crucian carp, turn to low heat and simmer for 5 minutes after boiling, turn over the fish and simmer for another five minutes halfway, and scoop up the soup and pour it on the surface of the fish many times in time if you don't want to turn over.

8.Put out the cooked fish, boil the remaining soup in the pot and add water starch to thicken, note that the sauce should be thinner than mine to look good.

9.When the fish is cooked, cut the remaining half of the herb leaves.

10.Finally, pour in the boiling broth and mix well, pour all over the surface of the fish and serve.