Would you like to ask me about the stewing process of bad fish?

Ingredients for steaming the fish:

Ingredients: 2500 grams of carp.

Seasoning: 1000 grams of Jiangmi wine, 10 grams of Sichuan pepper, 150 grams of white sugar, 150 grams of Daqu wine, 300 grams of salt, 125 grams of lard (refined).

Features of steamed dregs fish:

This dish is beige, the texture is fragrant and soft, salty and sweet, and it is suitable for winter production.

How to make steamed bad fish:

1.Wash the carp, cut it from the back to remove the internal organs, chop it into a square of 6 cm long and 6 cm wide, put it in a large clay bowl, add refined salt and peppercorns, mix well and marinate for 3 days;

2.Remove the peppercorns, wipe off the moisture on the fish pieces with a clean cloth, and dry them in a ventilated place for two days until they are dry;

3.Mix the fish pieces with sweet sake lees, sugar, and koji wine, put them in a sealed jar, and marinate them for 10 days, that is, they become bad fish (the longer they are sealed in the jar, the more fragrant the taste);

4.When using, take out the dried fish from the jar (each piece adheres to the sake lees), put it in a bowl, pour in an appropriate amount of cooked lard (25 grams of cooked oil per 500 grams of dried fish), and steam it in the basket.

[Raw materials].

Main and auxiliary materials: fresh yellow croaker. : Red grains, egg whites, dry starch, pepper salt, sugar, monosodium glutamate, cooking wine, sesame oil, five-spice powder, a little minced green onion and ginger, peanut oil.

Method] 1Wash the fresh fish, cut off the head and tail, and set aside.

2.Use a flat knife to cut 2 slices of fish meat (de-spine) from the back of the fish, cut off the fish moon energy (stroke) and remove the skin, and cut 6 3 2 cm pieces of fish.

3.Chop the red grains on the cutting board with a knife and put them in a large bowl, add cooking wine, sugar, minced green onion and ginger, and five-spice powder and mix thoroughly.

4.Mix the sliced fish pieces with the seasoning sauce and marinate for 15 minutes.

5.Make an egg white slurry with egg whites and dry starch and starch to starch the marinated fish pieces.

6.Heat the oil pot on the fire, add peanut oil after paddling, put the batted fish pieces into the oil pan one by one when they are ripe, fry them and drain the oil, and put them on a plate. The fish head and tail are fried in the oil pan and placed at both ends of the fish plate, forming a whole fish shape, and drizzling with sesame oil.

Bad fish is rich in calcium, phosphorus, iodine, zinc, selenium and other minerals and trace elements, regular consumption can enhance the absorption of calcium, promote the body strong, the product has the characteristics of health and convenience, is a family banquet, travel fast food, gifts to relatives and friends. "Thinking of the hometown" is the admiration of overseas Chinese and wanderers in other places for the famous food of their hometown.

Main ingredients]: crucian carp;

Ingredients: honey, green onion, ginger, dried chili, star anise, Sichuan pepper, bay leaf;

Seasoning]: cooking wine, light soy sauce, vinegar, salt, sugar, pepper, steamed fish soy sauce.

1. Clean the fish, then dry it, brush a layer of honey on it, brush a layer of honey on the front and back, brush the honey evenly, brush the honey so that the honey is colored, and it will cool after brushing.

2. Cut some green onions first, then cut some ginger slices, ginger can be cut bigger, green onions can be cut larger, green onions and ginger are put on a plate, prepare a dried chili, a star anise, a small handful of peppercorns, and then prepare a bay leaf.

3. Pour oil into the pot, you can put the chopsticks into the oil pot, there are bubbles almost (or put the palm on the oil, obviously feel the hot hand), turn to medium heat, put the fish in the oil pan and start frying, shake the pan during the frying process to prevent sticking to the pan, fry until both sides are golden and you can take it out, and remove the oil after frying.

4. Prepare a pressure cooker, put large green onion slices and ginger slices into the bottom of the pot, so as to remove the fishy smell, put the back of the fish down, the belly of the fish up, and pour the soup into it later, so that the fish is stacked.

5. Adjust the sauce below, a spoonful of cooking wine to remove the smell, a spoonful of light soy sauce, a spoonful of vinegar, two spoons of salt, then a spoonful of sugar, then a little pepper, stir evenly and set aside, and then add the steamed fish soy sauce.

6. Pour oil into the pot, put in Sichuan pepper, star anise, bay leaves and stir-fry until fragrant, add green onion and ginger, dried chili pepper after stir-frying, then put in the seasoned sauce, add water, boil over high heat, turn off the heat after the juice is boiled, pour the boiled juice into the pressure cooker, cover the lid, simmer for 20 minutes, after stewing, let it cool and add flavor.

7. Okay, this bad fish is ready, put it out.

Notes:

2. Put large slices of green onion and ginger into the bottom of the pot to effectively remove the fishy smell, put the back of the fish down and the belly of the fish up, and pour the soup into it later to make it more flavorful.

The homely practice of bad fish is fragrant with rotten meat, and the more you chew, the more fragrant it becomes.

Teach you the home-cooked method of bad fish, the meat is fragrant and prickly!

Summary. Hello, dear. Crucian carp is used for bad fish, and crucian carp below two taels is preferred.

Hello, dear. Crucian carp is used for bad fish, and crucian carp below two taels is preferred.

That's it? I'm talking about the production method and steps.

Hello, dear. The production method and steps of the dregs are 70 grams of dried chili pepper, 60 grams of red pepper, 20 grams of star anise, 18 grams of angelica, 15 grams of cinnamon, 15 grams of cumin, 15 grams of white cardamom, 5 grams of bay leaves, and 40 grams of five-spice powder. Bottom Bucket Vegetable Litter:

300 grams of chives, 100 grams of garlic, 100 grams of onions, 100 grams of celery, 100 grams of screw peppers, 100 grams of ginger, 100 grams of carrots. Ingredients: 500 grams of Zilin vinegar, 800 grams of Wantong rice vinegar, 500 grams of Hengshun balsamic vinegar, 600 grams of sugar, 200 grams of vegetable oil, 200 grams of Haitian oyster sauce, 200 grams of chicken essence, 150 grams of Pixian bean paste, 150 grams of dark soy sauce, 150 grams of monosodium glutamate, 150 grams of garlic, 100 grams of green onions, 100 grams of ginger slices, 50 grams of salt.

Processing and production steps: 1. Choose to buy a small carp with a size of basically one annihilation, and the length is controlled at about 12-15 cm. The crucian carp is disemboweled, the internal organs are removed, the parotid gland is removed, and the scales are not removed, and they remain.

After everything is cleaned up, wash it well, control the moisture, and set aside. 2. Add an appropriate amount of vegetable oil to the pot, put in the cleaned small carp when the oil temperature is about 150°, fry it slowly over medium-low heat until the surface of the crucian carp is shaped and slightly discolored (eight mature), and it can be broken by hand. 3. Put 300 grams of chives, 100 grams of garlic, 100 grams of onions, 100 grams of celery, 100 grams of screw peppers, 100 grams of ginger, 100 grams of carrots, put them in a stainless steel bucket to lay the base, and then place the fried small carp on the top, and press a grate on the top after placing it, and set it aside.

4. Add 200 grams of vegetable oil to the wok, pour in 70 grams of dried chili peppers, 60 grams of red pepper, 20 grams of star anise, 18 grams of angelica, 15 grams of cinnamon, 15 grams of cumin, 15 grams of white cardamom, 5 grams of bay leaves, pour 150 grams of garlic, 100 grams of green onions, 100 grams of ginger slices, and then pour 150 grams of Pixian bean paste, stir-fry the fragrance, be sure to fry the Pixian slippery bean paste, and then add an appropriate amount of water (I feel that the fish in the stainless steel bucket can be submerged, about 8-10 catties), and then add 500 grams of Zilin vinegar, 800 grams of Wantong rice vinegar, 500 grams of Hengshun balsamic vinegar, 600 grams of sugar, 200 grams of Haitian oyster sauce, 200 grams of chicken essence, 150 grams of dark soy sauce, 150 grams of monosodium glutamate, 50 grams of salt, after boiling over high heat, finally put in 40 grams of five-spice powder, stir well, pour the soup directly into the stainless steel bucket filled with crucian carp, and always simmer slowly over a slight fire after boiling for an hour before turning off the fire.

Ingredients: 800g tilapia, half a ginger, 4 cloves of garlic.

Excipients: appropriate amount of oil, 4 tablespoons of spicy sauce, 3 tablespoons of sugar, appropriate amount of light soy sauce, appropriate amount of salt.

Steps: 1. Wash the tilapia and marinate it with a little salt. Slice the garlic and shred the ginger.

2. Fry the fish in a pan until golden brown on both sides.

3. Put oil in the pot and stir-fry the garlic and ginger until fragrant.

4. Add the fried fish.

5. Add salt, crude lead, light soy sauce and sugar.

6. Add a bowl of water, mix well, and cover to simmer the fish.

Hello, dear, the production method and steps of bad fish are as follows: small fish (crucian carp) five catties of green onions appropriate amount of ginger appropriate amount star anise appropriate amount of old godmother a bottle of pepper appropriate amount of salt appropriate amount of white sugar or rock sugar a little chicken essence a little white pepper a little cooking wine a little 1Prepare ginger, green onions, star anise, and Lao Gan Ma 2Pick the fish clean and dry it with a rag one by one.

3.Prepare a large wok, pour in oil, high heat, burn until seventy percent hot, put the fish into a pure shed, about five minutes, fry until slightly yellow. 4.

Prepare a pressure cooker, put the fried fish on it one by one into the pot, put two layers, and then pour in one layer of Lao Gan Ma. 5.Add another layer of fish, then pour in a layer of Lao Gan Ma.

6.Put another layer of fish, and then pour in a layer of old godmother, almost filled with a pressure cooker to do trembling, 7Pour green onion and ginger star anise into the oil pan, stir-fry it, then pour in water, add salt, sugar, chicken essence, white pepper, cooking wine, and boil for a while.

Put a little and bridge pepper leaves) 8Pour the boiled soup into a pressure cooker. 9.

Close the lid, place on the heat and turn off the heat 13 minutes from the time it rings. Once cool, open the lid and pour it out. Thank you for your consultation, I am very happy to answer for you, I hope it can help you, I wish you good health and happiness.

1. If it is a frozen fish, Li Xiao first thaws the frozen fish, if it is a fresh fish, directly remove the scales, remove the internal organs, clean it, and generally choose a crucian carp about 15 cm long to change respect.

2. Preparation of the material bag: anise, cumin, star anise, Sichuan pepper, angelica, codonopsis, cloves, put the material on a gauze and wrap it.

3. Add an appropriate amount of salad oil to the pot, and when the pot is hot, add the chopped green onions, ginger, chili peppers, etc. to the oil.

4. When it is fragrant, add an appropriate amount of water.

5. Put the processed fish in the pot, and the fish should be completely submerged in the water, so that the fish tastes better.

6. Add garlic to the soup, wrap the ingredients, and heat over medium heat.

7. When eight are ripe, add an appropriate amount of salt, soy sauce and vinegar.

8. Wait until the fish is cooked, add an appropriate amount of monosodium glutamate, and you can taste the fish bones to soften.

9. Put the fish out on the prepared plate, and you will know that such a delicious bad fish will be ready.