How to make canned spiced fish, how to make canned fish

The materials needed are: 500 grams of lightly dried small yellow flowers, a green onion cut into sections, five slices of ginger, 10 star anise, 30 peppercorns, 3 grams of monosodium glutamate, 50 grams of cooking wine, 50 grams of light soy sauce, 20 grams of dark soy sauce, production method: 1. Boil soup

Add 500 grams of water to the pot, add green onions, ginger, star anise, peppercorns, cooking wine, light soy sauce, dark soy sauce and bring to a boil over high heat, turn to low heat and boil for 10 minutes, turn off the heat and let cool for later use. 2. Fry fish: Take another pan, pour in the Arowana plant blending oil and burn until it is 70% hot, put in the yellow croaker and fry until it is golden on both sides, and control the oil and remove it.

3. Soaking: Pour the cooled soup into the fried yellow croaker and soak for two hours! Operational Points:

1. You can also choose fresh fish, I choose to be lightly dried because the head has been removed and the internal organs have been removed, and the thin salt is added and dried until it is semi-dry, which saves a lot of trouble. 2. If you like spicy food, you can put some dried chili peppers when boiling the soup. 3. When frying fish, be sure to low heat, don't fry the paste and it will have a bitter taste.

4. The fish has a salty taste, so there is no need to add additional salt. 5. Pour in the soup while the fish is hot, so that the fish can absorb the flavor of the soup better and faster. 6. Put it in a crisper box and store it in the refrigerator for a week.

The production method of canned fish, canned fish is a ready-to-eat product, very convenient and the taste is also very delicious, canned fish has been particularly popular in the market in recent years, and sometimes supermarkets will sell out of stock and there is a shortage of demand. The following shares canned fish. How to make it:

The fish is decapitated, gutted and cleaned.

Wipe dry with kitchen paper and set aside.

This is the amount in the saucer, easy to reference.

I fry in a non-stick pan, I don't need too much oil, I can soak the fish to half the thickness, and put the fish in hot oil, one by one.

When frying, don't always flip it!!

ps: One side is golden and then the other side is turned over, and the total movement will break.

If it is an iron pot, stainless steel pot, or other pot, heat the oil in the pan, and the oil must be more, and the thickness of the fish must be completely soaked and more than doubled, otherwise it will stick. It is also a horizontal surface with oil attached to the fish. Don't be afraid, throw it in at a high distance, it will be dangerous for the hot oil to splash!!

If you are a beginner, you can use fried chopsticks (very long chopsticks) to hold the fish and gently place the chopsticks on the level of oil.

Fry until golden brown, don't fry too dry, otherwise the final canned fish will be a little dry and hard.

PS: I'm a little dry with this picture.

A little oil in the bottom of the pan and stir-fry until fragrant. Add the fish and stir-fry, first add cooking wine to cook, then add sweet and sour soy sauce, stir-fry evenly, and add boiling water. Pour into an electric pressure cooker for 35 minutes.

ps: If there is no electric pressure cooker, use a pressure cooker, and the pressure cooker should shorten the time appropriately.

Finally, add a little salt to the wok to collect the soup to taste, but don't take it too dry!

Refrigerated tastes better!

It is best to use the tail of the fish, the spines are relatively small, cut into sections with cooking wine, green onion and ginger marinated for a while to remove the fish.

Use a paper towel to absorb the water, put enough oil in the pan and fry until golden brown, be sure to fry thoroughly and dry. It's better to blow it up again.

Put the green onion section in the pressure cooker, Sichuan pepper, ginger and garlic. Then spread the hairtail.

After laying the hairtail, add an appropriate amount of soy sauce, light soy sauce, oyster sauce and sugar. Don't overshoot the fish, just a little water.

The pressure cooker is turned on, and the bean hoof tendon is keyed.

At the end of the program, there will be any leftover soup, which is poured into a wok to reduce the juice.

The finished product looks appetizing.

The seventh girl picked two big ones and put them in her small dish.

Small yellow croaker, remove the head and internal organs, wash it, and put it on the grate to control the water.

The oil temperature is high, and the crispy is fried.

Prepare the ingredients: high liquor, green onions, ginger slices, Sichuan pepper, ingredients, dried chili peppers, cinnamon, put the seasonings (salt, chicken essence, five-spice powder, sugar, vinegar, wine, light soy sauce, sesame oil) into a bowl of boiling water, mix the bowl juice, and pour it on the fish.

Put the fried small yellow croaker in the pressure cooker and pour the bowl juice, the amount of the bowl juice is best not over the fish, to prevent the pan from drying for a long time. SAIC, simmer on low heat for 30 minutes.

The fragrant and crispy canned yellow croaker is out of the pot.

How to make canned fish:

Accessories for canned fish: Sichuan pepper, star anise, sugar, soy sauce, oil, salt, chicken essence, salad oil, ginger.

After cleaning the fish first, the fish does not need to be marinated in advance, pour more salad oil into the pot, cut the washed peeled fish into sections and fry them until golden brown, put them out for later use, and then take a wok again, pour in a little salad oil, add sugar and soy sauce to the pot, and fry the sugar color.

Here must be low heat, and then slowly put the fried fish into the pot, gently turn so as not to break the fish, and then gently stir-fry a few times and then add an appropriate amount of water, put in the appropriate amount of salt, chicken essence and oil and other seasonings.

Prepare a pressure cooker, put the soup and fish in the wok into the pressure cooker, then put in a slice of ginger, an star anise, and press it at high pressure for about 20 30 minutes.

Then deflation to open the pressure cooker valve, if there is more soup in the pressure cooker, you can put it back into the wok to collect the soup, and then the fragrant canned fish is ready, you can eat it directly, it is delicious.