The practice of crucian carp pot, how to make crucian carp pot delicious, the homely practice of cru

400 grams of crucian carp, bean paste, soaked red pepper, ginger, garlic, peppercorns, cooking wine, soy sauce, chicken essence, chopped green onions, sugar.

Method. 1. Put oil in the wok, cut the fish on both sides a few times, and fry it on both sides of the pan.

2. Put a little peppercorns, fry them, add ginger, garlic, pickled pepper, bean paste, and fry the seasoning slightly.

3. Pour in cooking wine, soy sauce, a little sugar, half a bowl of water, cover the pot and simmer slightly, turn the fish over halfway, and add some chicken essence to taste when the fish is cooked.

4. After removing from the pot and serving on a plate, sprinkle with chopped green onions.

Ingredient breakdown. Two crucian carp.

A piece of tofu. Half a pound of rape.

Tomatoes two to three.

A pinch of parsley. A pinch of green onions.

A pinch of ginger. A pinch of garlic.

A little bit of big stuff. A pinch of chicken bouillon.

A pinch of tempeh oil.

A pinch of cooking wine. A pinch of rice vinegar.

A pinch of salt. Salty and umami taste.

Stewing process. Half an hour takes time.

Normal difficulty. Steps to prepare a homemade crucian carp pot.

First, put the fish in a pan and fry it until browned.

Then put a little cooking wine, a little vinegar, green onions, ginger, garlic, and ingredients into the pot together, put a little black bean sauce after bursting out the fragrance, and then add boiling water until the fish is submerged, add a little salt and chicken essence.

Then add tofu and persimmons, stew for 20 minutes, add rape, coriander and stew for another three or four minutes before eating.

This dish not only retains the umami of the fish, but the soup is also salty and sour, and the crucian carp and the added rape are healthy foods that protect the liver in spring.

Ingredient breakdown. Crucian.

Amount. White radish.

Amount. Aniseed.

Amount. Garlic.

Amount. Dried chili peppers. Amount. Ginger.

Amount. Scallions. Amount. Peanut oil. Amount. Salt.

Amount. Dark soy sauce.

Amount. Fishy flavor.

Taste. Skill.

Craft. Twenty minutes.

Take. Simple.

Difficulty. Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flights.

Classic Hunan cuisine - the practice steps of the dry pot crucian carp with wings and double flights: 11 Prepare the main ingredients.

Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flights: 22 There is no radish at home, and mustard heads are used.

Classic Hunan cuisine - the practice steps of the dry pot crucian carp of the double flying wing: 33 To make this dry pot crucian carp, the correct way to cut the fish is to cut the belly from the back of the fish. The fish that is fried in this way has a beautiful shape.

When I went to the vegetable market to buy fish, I forgot to tell the owner of the fish section, and when I remembered that I had cut the fish in the middle of my stomach. I was speechless for a long time.

Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flights: 44 mustard heads are shredded.

Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flights: 55 chili peppers, star anise cleaning, garlic flattened.

Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flights: 66 cut the head into sections, and chop the leaves.

Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flights: 77 Heat the pot, stir-fry the ginger and remove it.

Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flights: 88 fish are evenly smeared with salt inside and out.

Classic Hunan cuisine - the steps of the dry pot crucian carp of the wings and double flying: 99 Put the fish in the pan and fry it until golden brown on both sides, and be sure to fry it thoroughly, so that it tastes delicious.

Classic Hunan cuisine - the steps of the dry pot crucian carp of Biyi Shuangfei: 1010 fried fish is removed, the bottom oil is left in the pot, and the chili, garlic and star anise are stir-fried until fragrant.

Classic Hunan cuisine - the steps of the dry pot crucian carp with wings and double flying: 1111 Add shredded mustard greens and an appropriate amount of salt and stir-fry, add half a bowl of water, and an appropriate amount of dark soy sauce to boil.

Classic Hunan cuisine - the steps of the dry pot crucian carp of Biyi Shuangfei: 1212 crucian carp is put into the mustard shredded soup and simmered out of the pot and put it in the dry pot basin, sprinkle with green onions. When the fish is stewed, don't let the soup cover the fish, which will affect the crispy texture of the fish.

Ingredient breakdown. 500 grams of crucian carp.

200 grams of shiitake mushrooms.

200 grams of tofu.

300 grams of various meatballs.

5 grams of green onions. 5 grams of ginger.

5 grams of garlic. 10 dried chilies.

5 grams of cooking wine. 3 tbsp white vinegar.

2 sprigs of coriander. Salt 5 grams.

10 grams of sugar.

Salty and umami taste. Stewing process.

One hour is time-consuming.

Easy difficulty. Steps to prepare the crucian carp pot.

Crucian carp is cleaned with gills, scales and internal organs.

Pour an appropriate amount of cooking oil into a frying pan, and when the oil temperature is 70% hot, put in the fish and fry until golden brown on both sides, remove and set aside.

Prepare green onions, ginger, garlic and dried chilies.

Put the fried crucian carp into a cooking pot, add an appropriate amount of water, add green onions, ginger and garlic, cooking wine, white vinegar and sugar and boil for 10 minutes.

Reduce the heat until white broth is boiled.

When boiling the fish soup, prepare shiitake mushrooms, meatballs, and tofu.

When the fish broth is boiled white, add mushrooms, your favorite meatballs, and salt.

After the mushrooms are cooked, add the tofu and boil for another five minutes, add the coriander and you can get out of the pot.

Isn't it warm to have a bowl on a cold day!

Ingredients. Ingredients.

Crucian. 15 articles. Accessories. Oil.

Amount. Soybean paste.

1 tablespoon. Garlic spicy sauce.

A teaspoon. Ketchup.

2 tbsp. Sweet noodle sauce.

1 tbsp. Vinegar.

15 grams. Soy sauce.

15 grams. Grape wine.

15 grams. Fish stew seasoning packet.

1 bag. Steps.

1.Freshly caught fish.

2.Clean up and wash several times to control drying.

4.Add ginger and garlic and stir-fry until fragrant.

5.Add the sauce and cook for 2 minutes to thicken and bubble.

6.Add 2 bowls of water, grape wine, vinegar, soy sauce and sauce and stir well.

7.Cover and cook for 30 minutes.

Tips: The extra soup is also delicious to eat.

1. Ingredients: 10 crucian carp, 10 spoons of soy sauce, 5 spoons of rice vinegar, 5 spoons of cooking wine, 3 spoons of sugar, 1 head of garlic, 7 pieces of ginger, 8 slices of Qiwan Brigade, 1 green onion, 3 star anise, 1 piece of cinnamon, 1 small bowl of water, 1 handful of shallots.

2. Clean up and wash the crucian carp.

3. Spread the shallots to the bottom of the pot.

4. Put the fish on top of the green onions.

5. Put green onions, ginger slices, garlic cloves, star anise, and cinnamon on top of the fish.

6. Pour the seasoning into it and marinate for about half an hour.

7. Put it in the electric pressure cooker and set the time for 30 minutes.

8. When the time is up, take out of the pot after deflating.

1. Stewed crucian carp soup. The crucian carp is scaled and gutted, and the blood is washed away. Cut the green onions, ginger slices, garlic slices, cut the back of the fish obliquely a few times, use salt to evenly wipe the surface and inside of the fish, stuff the ginger slices into those openings, put them in a stew pot, pour in cooking wine, add water, turn to low heat and cook slowly.

Wait until the fish is white and cooked thoroughly, turn off the heat, add a little monosodium glutamate, and sprinkle with green onions.

2. Crucian carp tofu soup. Clean up the crucian carp and cut the tofu into cubes for later use. Pour oil into the pot, fry the crucian carp slightly, add water, ginger, garlic and cooking wine to boil when both sides begin to yellow, add tofu, add salt, and simmer over low heat.

When the fish soup is a little white, turn off the heat, add the green onions, and add monosodium glutamate.

3. Braised crucian carp. Clean up the crucian carp, pour oil into the pan, stir-fry the ginger and garlic until fragrant, then fry the crucian carp until golden brown on both sides. Pour in dark soy sauce, appropriate amount of water, add salt, ginger and garlic, turn to low heat after boiling, cover the pot and simmer for a while, add green onions and monosodium glutamate.

1. Grilled fish with perilla. Ingredients: 10 grams of perilla, 1 crucian carp, 5 grams of coarse salt, 2 tablespoons of olive oil, 5 grams of black pepper.

Method: Scrape the scales and gills of the fish, remove the internal organs, clean the fish, cut the fish body in half, and wipe the water inside and outside. Rub the fish evenly with coarse salt and chopped black pepper, place the fish on the shelf, marinate to taste, line the baking tray with tin foil, brush the tin foil with oil, and spread the marinated fish into the baking tray one by one.

Sprinkle the baking tray with the baking leaves, preheat the oven to 200 degrees, place the baking tray and remove the fish when it is crispy and golden.

2. Four gentlemen's crucian carp soup. Ingredients: 20 grams of Pseudostellaria radix, 10 grams of Atractylodes, 15 grams of Poria cocos, 6 grams of licorice, 250 grams of lean pork, a crucian carp and a small fish, appropriate amount of ginger salt.

Method: Wash the ingredients and set aside, fry the crucian carp until it is slightly yellow on both sides, add an appropriate amount of water, bring to a boil over high heat, and then turn to low heat and boil for 1 hour. Shouting.

3. Crucian carp soup with lentil and tangerine peel. Ingredients: 50 grams of eyebrow peas, 50 grams of white lentils, 1 corner of tangerine peel, 1 crucian carp, appropriate amount of ginger.

Method: Soak eyebrow peas and white lentils in water for 2 hours; Crucian carp is slaughtered, intestines removed, and washed; Fry in a pan over low heat until lightly browned; Then put all the medicinal ingredients into the clay pot together (those who are worried about fish bones can use the soup bag to fill another crucian carp), add 2 liters of water, boil over a fire, change to a simmer for 1 hour, and finally eat with a seasoning.

Crucian carp has thick meat and rich protein, stewed crucian carp is ruddy in color and rich in taste, how to stew crucian carp deliciously? Let me reveal it to you.

Ingredients Preparation.

Procedure step 1Crucian carp, green onions, ginger and garlic, pickled peppers.

2.Clean up the crucian carp, hit an oblique knife on its back, and chop the green onions, ginger and garlic.

3.Heat the oil, add the green onion, ginger, garlic and pickled pepper and stir-fry well.

4.Turn on high heat and put in the crucian carp. [This dish can be made with one crucian carp, because I bought two, so I put them together and stew].

5.Vinegar and cooking wine were cooked successively.

6.Add light soy sauce. Use a strong fire to evaporate its excess water and remove the fishy smell.

7.Add water, bring to a boil and add sugar and salt to taste.

8.Simmer for 5 minutes.

9.Turn it over and simmer for another 3 minutes. Then add monosodium glutamate to extract freshness, and then turn off the heat after a little juice.

10.Remove from pan and serve.

Tip 1: In order to remove the fishy smell, be sure to remove the black membrane of the abdominal cavity.

2. It is best not to cover the pot when stewing, so that the fishy gas can fully evaporate.

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6.How to make crucian carp soup stew.

1. Prepare processed crucian carp, green onion, ginger, garlic, a carrot, bean sprouts, and sauerkraut; Cut off the fins and tail of crucian carp; Make some cuts on the sides of the back; Hu Li with Xun radish, green onion, ginger shredded, garlic, shallots minced, star anise washed; Stuff shredded carrots, shredded ginger, chopped green onions, etc. into the belly of the fish.

2. Sprinkle salt on both sides of the fish, smear soy sauce, vinegar, etc.; Leave to marinate for twenty minutes; Put the marinated crucian carp into hot oil and fry it, and put the slightly fried crucian carp out and put it in a saucepan; Wash the sprouts; Sauerkraut pour out the part; Add an appropriate amount of oil to the pot, add carrots, bean sprouts, and sauerkraut and stir-fry until fragrant.

3. Put the fried accessories into the saucepan, drizzle with an appropriate amount of oil, and add an appropriate amount of selling water; Put it on the induction cooker and simmer for a while, adjust the taste, sprinkle with green onions, simmer for a while, and turn off the induction cooker.

A few small crucian carp, clean up and drain the water, pull a few knives on both sides, slice the ginger and garlic respectively, and cut the green onion into sections.

Pour oil into the wok, more oil. When the fire is heated until the oil temperature is hot, gently put the crucian carp along the edge of the pot, and take protective measures to be careful of burns.

After frying for a while, shake the pan gently so that it doesn't stick. Fry one side, turn it gently, continue to fry the other side, then change to medium heat and continue to fry the fish thoroughly, shaking the pan halfway through, and then flipping.

When the fish is completely crispy on both sides, and you can hear the teasing sound when you touch it with chopsticks, turn off the heat and remove the fish to control the oil.

Pour out the excess oil in the pot, leave a little base oil, put all the accessories into the pot in turn, and then stir-fry until fragrant.

Add about 400ml of water to boil, then gently put the fried fish in, boil again on high heat, turn to low heat (I used the center fire) and simmer for 40 minutes. Gently pluck it with chopsticks halfway to prevent it from sticking to the pot, and the action must be light; Gently turn the topmost fish over to make it more flavorful.

After 40 minutes, the soup is running out, sprinkle some chopped green onions and red pepper rings and cook over high heat for half a minute, and the fragrant vinegar stewed crispy fish can be out of the pot.

The meat of crucian carp is delicate, the meat is sweet, contains a lot of minerals such as iron, calcium, phosphorus, etc., and its nutrients are also very rich, including protein, fat, vitamin A, B vitamins, etc. In addition, the protein content of black crucian carp is as high as 20 grams per 100 grams, second only to prawns, and it is easy to digest and absorb, and regular consumption can enhance resistance. Secondly, crucian carp has the medicinal value of strengthening the spleen and dampness, invigorating blood circulation, appetizing in harmony, warming and lowering qi, and has a good nourishing and therapeutic effect on patients with kidney and spleen weakness, edema, ulcer, tracheitis, asthma and diabetes. For postpartum women, it can make up for the deficiency of milk.

In the cold and windy winter, the taste of crucian carp is particularly delicious, so there is a folk saying of "winter crucian carp and summer catfish".

Ingredients: 800g crucian carp;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of vinegar, and a little white sugar.

Homemade crucian carp stew.

Crucian carp is scaled and gutted and washed.

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Green onion, ginger, garlic, Sichuan pepper, seasoning.

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Shanxi aged vinegar mixed with water.

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Crucian carp dip in flour.

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Heat the crucian carp in oil and fry until yellow.

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Pour in the aged vinegar, cover and simmer for a while.

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Add the seasonings, cooking wine, dark soy sauce, Haitian sauce, sugar, salt, and an appropriate amount of water prepared in step 2, cover and simmer.

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Simmer until the soup is almost off, then put on a plate.

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Tip 1After frying the fish, pour in the vinegar water and let it simmer for a while to remove the smell and soften the bones.

2.After the seasoning is put together, the water should be put more, and the stew time should be longer to absorb the flavor.