How to make small crispy fish delicious, the homely practice of small crispy fish

Material. 10 small crucian carp, ginger slices, garlic slices, green onions, red pepper rings, Sichuan peppercorns, salt, chicken essence.

Sugar, cooking wine.

A little light soy sauce and half a bowl of aged vinegar.

Method. 1. Handle the crucian carp cleanly (the big one is changed, and the small one is counted).

2. Pour oil into the wok (slightly more oil) When the oil temperature is about 80% hot, gently put the crucian carp along the edge of the pot (be sure to take protective measures!). Be careful of being splashed with oil) Fry for a while, gently shake the pan to avoid sticking, turn over on one side and continue to fry the other side.

3. Change the heat to medium and blow it up thoroughly (remember!) Be sure to shake the pot from time to time! Also turn over the fish from time to time) until both sides are completely crispy. Turn off the heat! Remove the fish and control the oil.

4. Pour out the excess oil in the pot, leave a little base oil, and again, put the ginger slices, garlic slices, green onions, cooking wine, light soy sauce, salt, sugar, chicken essence, vinegar into the pot in turn, stir-fry over high heat to bring out the fragrance, add about 500ml of water to boil over high heat, and gently put the fried fish down again.

5. Bring the fire to a low heat and simmer for about 40 minutes (want the fish bones to be so crispy?) In fact, 20 minutes is enough), remember to use chopsticks to gently pluck it halfway through, so as not to stick to the pan, and the action must be gentle! Turn the top fish over to make it more flavorful.

After a few minutes, the soup is running out, sprinkle with chopped green onions and red pepper rings, and turn off the heat again for half a minute. Fragrant....The vinegar-braised crispy fish is out of the pot like this!!

Marinate and coat with flour and fry until golden brown.

Crispy fish is a characteristic traditional famous dish, belonging to Hebei cuisine, this dish is crispy and rotten, and the fish is fragrant and fresh. Crispy fish is rich in protein, fat, vitamins, nucleic acids, potassium, sodium, magnesium, zinc, selenium, iodine and other trace elements, plus a variety of nourishing seasonings in the soup, so it has anti-aging, anti-cancer and other effects;

Preparation of small crispy fish:Ingredients: crucian carp, green onion, flour, cooking oil, ginger, cooking wine, five-spice powder, salt.

Steps: Step 1, clean up the small fish, add salt, five-spice powder, cooking wine, marinate the green onion and ginger slices for 25 minutes, dry the water, sprinkle with dry flour, and let each fish be coated with flour.

Step 2: Heat the oil until the oil is 60% hot. Once set, gently push with chopsticks. When the oil is hot, turn to low heat and fry slowly.

Step 3: Hengkai, fry until golden brown and take it out, after the oil temperature rises, tell the socks to call the small fish to fry for 30 seconds.

Step 4: Remove from the pan and serve on a plate. Crispy on the outside and tender on the inside, the taste is delicious.

1. First of all, we need to choose the tools that are suitable for making crispy fish. If possible, we can choose the old-fashioned casserole, commonly known as sand millet. The walls of the pot can be breathable, and there is enough space for fish and side dishes to be placed without squeezing.

2. Secondly, choose the fish to make crispy fish. Generally speaking, the most commonly used are hairtail, crucian carp, mackerel, etc. Among them, the hairtail fish is suitable for length and size.

So it can be used as a first choice. Personal preference, of course. To make crispy fish, side dishes are also very important.

Generally speaking, there is no need to have too many types, and there is no need to be particularly particular, just the radish we usually eat. You can choose large carrots, wash and peel, cut into one-centimeter slices, spread on the bottom of the pot, prevent dry pot, and can also be eaten as fish pickles.

3. Put less salt in the ingredients, because the hairtail is a sea fish, and it has a certain saltiness. At the same time, other ingredients will also have a certain taste. Like vinegar, sugar, soy sauce, etc., put as much as you want.

4. After putting the cleaned fish and side dishes in the pot, it is best to add some beer or liquor to remove the fishy and fresh. After that, cover it with a pot that can hold the casserole. At the same time, you can use a drawer cloth to seal the breath of the rim of the pot.

5. Make crispy fish, mainly stewed. Bring to a boil over medium heat, and after steam comes out, turn to low heat and simmer slowly. About two to three hours is enough. Crispy fish is mainly used as a cold dish, but in fact, it is also good when it is hot when it is just out of the pot.

Here's how:A few shallots. Two scoops of light soy sauce.

Two tablespoons of cooking wine. Thirty peppercorns.

Five grams of salt. A few slices of ginger.

Octagonal one. A piece of cinnamon.

Ten grams of sugar. Consume one scoop of oil.

Dark soy sauce for a spoonful. Two tablespoons of vinegar.

A grass carp is three catties.

Step 1: Wash the grass carp after buying it and chop it into small pieces.

Step 2: Don't cut the pieces too thinly, it's more appropriate to look like a centimeter.

Step 3: Cut some shallots and ginger and marinate to remove the smell. Boil a bowl of hot water 500 ml of water, add two spoons of light soy sauce, one spoonful of dark soy sauce, two spoons of cooking wine, ten grams of sugar, one spoonful of oil, two spoons of vinegar, five grams of salt, Sichuan pepper cinnamon star anise, boil together, then turn off the heat and let it cool, and put it in a bowl, this is the sauce for soaking crispy fish.

Step 4 Then the fish pieces are fried, put down without shoveling, and then turn over after frying and shaping until golden brown on both sides.

Step 5: Put the fried fish pieces into the sauce while they are hot, and remove them when the soup is full.

Step 6: After everything is done, sprinkle some chopped shallots to garnish.

Homemade small crispy fish method.

Ingredients: 600 grams of small yellow croaker, 50 grams of green onions, 1 large ginger thumb, 20 grams of rock sugar, 8 dried chili peppers, 2 star anise, about 30 peppercorns, 2 tablespoons of cooking wine, 15 grams of soy sauce, 10 grams of vinegar, appropriate amount of salt, appropriate amount of vegetable oil.

Method: 1. Wash the small fish, add a little salt and a spoonful of cooking wine and marinate for 10 minutes;

2. Cut the ginger and shallots into sections, crush the ginger into small pieces, and cut the dried chili peppers into two sections;

3. Put a small spoon of oil in a wok, add rock sugar, and heat over low heat;

4. Rock sugar melts slowly;

5. All melted and discolored, and there was foam floating;

6. When the foam begins to disperse, pour in a large bowl of boiling water and boil until it becomes sugary;

7. Add green onions, ginger peppers, star anise, and Sichuan peppercorns;

8. Add soy sauce, vinegar, a spoonful of cooking wine and a little salt, bring to a boil and turn off the heat and set aside;

9. Take another clean wok (a smaller soup pot can also be used) and put vegetable oil (less oil, you can submerge the small fish on one side, fry it 3 or 4 times, so that you only use a little oil to fry the fish, and the oil that has fried the fish is not wasted), fry the small fish in batches over medium heat to cool noodles are golden brown, and then turn over after the fish side is fried, otherwise it is easy to break, and the fish must be fried thoroughly to be delicious;

10. Pour the fried fish into the boiled soup pot and bring to a boil and simmer for 10 minutes.

11. Then open the lid of the pot and drain the soup over high heat;

12. Sprinkle with cooked sesame seeds, mix well, turn off the heat, and finish.

First, remove the scales of the small fish, remove the internal organs and gills, wash it, drain the water, put in the green onions, ginger slices, white wine (or cooking wine) and refined salt and other seasonings, marinate for 2 4 hours and set aside. Take the pot on the fire, add oil to the hot pot and burn it until it is 90% hot and smoking, put the oil pan off the fire, and return to the heat when the oil temperature drops to 70% hot (if you use cooked oil that has been fried, you can directly burn it until it is 70% hot). Before frying the small fish, pick out the ginger slices, green onion segments and other ingredients, drain part of the liquid, mix in an appropriate amount of dry starch and stir well, so that the surface of the small fish is coated with a thin layer of flour paste, and then use chopsticks to clamp the fish body into the oil pan for the first fry, and wait for the fish body to be fried until light yellow.

When the fourth and fifth are ripe, remove them, drain the oil, and put them in a ventilated and dry place to cool. After a day and night, the second frying should be carried out, at this time, the oil temperature should be controlled at 50% hot and fried over low heat, fried until the fish body is golden brown, the water in the fish meat has evaporated, and the fish meat and bone spurs are crispy, and then it can be eaten. When eating, put the small crispy fish in the mouth and chew it gently, it is very crispy and fragrant, and there is no fish bone stinging feeling at all.

If you add a variety of different condiments, sauces or stews, the taste is even better, and it is suitable for wine and rice.

The key to making small crispy fish: the first time you fry it, the oil temperature must not be overheated, overheating is easy to become a "fish stick" that is charred on the outside and tender on the inside, the skin is fried thoroughly, and the water inside cannot evaporate; When the second time it is fried, when the fish bone spurs are fried, the skin has already been overheated and charred. Therefore, the first frying, as long as it plays the role of collecting the skin and removing the internal moisture of the fish, so that the small fish is half-cooked, and the purpose of placing it for a day and night is also to let the water in the fish naturally evaporate a part, so that the water can be completely removed during the second frying and create conditions for the fish crisp.

When frying for the second time, the oil temperature should not be too hot, as overheating will easily decompose and deteriorate the oil, and can only be soaked and fried at a lower oil temperature to ensure the quality of the crispy fish.

If you can't eat the fried small crispy fish at one time, you can let it cool and store it in an airtight container. If you find that the moisture returns when eating, soak and fry it in 30% hot oil until crispy, and it can be restored to the same as before.

Homemade small crispy fish at home, nutritious, delicious and healthy, children like to eat it the most.

Wash the small fish, marinate the ginger and garlic for 10 minutes, add a spoonful of flour and fry in the pan until golden brown on both sides.

Marinate and coat with flour and fry until golden brown.

Ingredients for making crispy fish:

Crucian carp, sliced ginger, garlic, seasoning, chicken essence, salt, light soy sauce, dark soy sauce, cooking wine, dry flour, sugar.

Detailed steps for the preparation of crispy fish.

Clean the slaughtered crucian carp and control the moisture.

Heat up the wok, add less oil and fry the fish one by one. I was afraid of getting wet, so I patted some dry flour on the fish, so that the fish was completely and beautifully fried.

Put the fried fish in a pressure cooker, put ginger slices, garlic, ingredients, chicken essence, and then add salt, light soy sauce, dark soy sauce, cooking wine, and a little sugar. The most critical place has arrived, and there are many more. Put vinegar on the ground!

Don't worry about the taste being too sour, vinegar helps the fish bones to be soft. I'm not sure how much vinegar I put in it, but I poured it into the bottle anyway.

After adding water, close the lid, add the valve, turn to low heat about ten minutes after the gas rises, press it for forty minutes or an hour, and it will be crispy.

Ingredients. Ingredients.

Crucian. 500g excipients. Oil.

Amount. Salt. Amount. Pepper.

Amount. Vinegar.

Amount. Garlic spicy sauce.

Amount. Shallots.

Amount. Wine.

Amount. Sugar.

Amount. Star anise. Amount. Ginger.

Amount. Steps.

1.The fish is deheaded, gutted, scaled and washed.

2.Fry the fish in hot oil until golden brown on both sides.

3.Fried fish.

4.Lay the bottom of the pressure cooker with green onions, ginger and garlic.

5.Put a layer of oak fish, then a layer of green onions, ginger, garlic, and then a layer of Yuzhou Bridge, and then a layer of green onions, ginger, garlic, and put peppercorns in the seasoning box, and pour in the seasoning above.

6.Pressure cooker to the stew setting.

7.When the time is up, let it sit for another two hours before eating.

Tips: It is better to let it sit for more than 2 hours after it is cooked.

First, pickle the ziyou and wrap it in flour, and fry it in the pot until it is golden and yellow.

Food Magazine] 2012 Issue 3 article, editor of filial piety Cong Kuan's press: Chinese diet, a long history, bone crispy fish is particularly wonderful, but the long history, many unknown, plus fake and shoddy, good and bad, 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, adjust the heat to Zheng Peng, and the size of the fire is better to slightly roll the fish soup in the pot 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 the fish will be 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.

Marinate and coat with flour and fry until golden brown.