The practice of crispy bone fish in the Northeast Northeast

Preparation of crispy fish].

Materials. Ingredients: crucian carp.

Excipients: Shuifa shiitake mushroom, fatty pork.

Seasoning: green onion, ginger slices, sugar, salt, cooking wine, vinegar, soy sauce, broth.

How to make it: 1 Remove the internal organs of the fish, wash and control the dry water, remove the stems of the mushrooms, cut the fatty pork into dices, wash the green onion and ginger and cut into segments and slices;

2 Sit in the steamer and light the fire, first put a small plate, put in a layer of green onions, ginger slices, shiitake mushrooms, put in a layer of fish (head to the inside and tail outward), then put in a layer of green onions, ginger slices, shiitake mushrooms, add sugar, salt, cooking wine, vinegar, soy sauce, stock (no fish), wait for the pot to boil, change the heat to low heat and simmer for 1 2 hours until the fish is crispy and can be eaten.

Peculiarity. The fish is crispy and mellow.

Hot and sour crispy fish] Ingredients: carp.

If the fish is frozen, rinse it with live water.

Pull out the fishy line. This thing is a hair thing, and foreigners can't handle it, so they all say that the earthy smell of carp is too strong and they don't like to eat it. Cut a knife at the head and tail and pat it from the tail of the fish, and it will be easier to see the head of the fishy line, and then the whole line will be pulled out.

Chop into small pieces. What it looks like after chopping.

Marinate with green onions, ginger, cooking wine, and salt.

Now prepare the sauce. Appropriate amount of green onion, ginger, minced garlic and spicy bean paste.

Add a pinch of sugar. If you like spicy food, put a little more spicy bean paste and a little less sugar.

Cut some fresh chili flakes (this is according to your own situation), add vinegar, soy sauce, cooking wine, salt, chicken essence, and stir all the ingredients well. Also put a little less starch, not too much, or you will have to paste the pot for a while.

Heat the oil and fry the fish. Key point: The oil must be hot enough so that the fish will not fall apart easily.

The fish needs to be fried twice. Key point: The fish pieces can be crisped after being fried twice.

Once the fish is fried, start making the sauce. Pour the juice you just prepared into a pot and bring to a boil.

Pour the fish pieces into the sauce and stir-fry quickly. Key point: Because the starch has been added at the time of preparation, the juice can be hung without thickening at this time.

After slightly reducing the juice, it is ready to serve.

Crispy with spicy, spicy with sweet and sour.

Here's how to make crispy fish with bones:

1. After the small crucian carp is cleaned and cleaned, add a little green onion, ginger, cooking wine and pepper to remove the smell, a little salt to increase the bottom taste, and a little white vinegar. Putting white vinegar can not only remove the fish, but also soften the effect of fish bones and fish bones, fully grasp and mix evenly and marinate for about half an hour. After marinating, use kitchen paper to absorb the moisture on the surface of the fish before putting it in the pan.

2. Widen the oil from the pot, the oil temperature is hot, and the oil temperature of the crucian carp must be high, otherwise it is easy to stick. Don't stir the small crucian carp in a hurry, wait for the appearance of the crucian carp to slowly set, if you stir in a hurry, the fish will easily blow up.

When we see that the surface of the oil becomes a little calmer, we can turn the crucian carp over, do not turn it after turning it, and fry it for about 2 minutes to completely squeeze the water of the crucian carp, so that the bones will be crispy and easier to taste. After frying, remove the oil control and set aside.

3. Leave a small amount of residual oil in the pot, add the prepared green onions, ginger and garlic to fry the fragrance, after the fragrance comes out, add star anise, cumin, Sichuan pepper, bay leaves and dried chili peppers to fry the fragrance together, then add 10 grams of bean paste and 10 grams of soybean paste, and fry the sauce fragrance over low heat.

Then add 30 grams of light soy sauce and 3 grams of dark soy sauce, add the water that can cover the crucian carp, add 4 grams of salt, 6 grams of sugar, 3 grams of pepper, 2 grams of chicken essence, and then change the heat to a boil.

After the water boils, put the fried crucian carp into the pot, add 50 grams of aged vinegar or rice vinegar, then change the heat to low and cover for 90 minutes, add 20 grams of oyster sauce and 2 grams of chicken essence before cooking, and then cook for 1 minute before putting it out of the pot and putting it on the plate.

The crispy fish can be eaten after it comes out of the pot, and it will taste better if it is cold before eating.

Ingredient breakdown.

Fish One (Wuchang fish I use).

Ginger, garlic, soy sauce, cooking wine, salt to taste.

6 shiitake mushrooms.

Less or no soy sauce can better maintain the original flavor, original color, fragrance and palatable.

This dish is suitable for all ages, and the crispy fish bones can be eaten with the meat puree, which is calcium supplemental and delicious, and is a delicacy for family meals and health care. 1. Step 1 Kill the fish and clean it, cut it along the fish body with a horizontal knife, and shred the ginger, garlic and mushrooms for later use.

2 Step 2 Sprinkle an appropriate amount of fine salt on both sides of the fish, put it in a deep dish and leave it for 1 hour.

3 Step 3 Put most of the shredded mushrooms in the belly of the fish, close the belly of the fish and lay it flat on the plate, and then evenly sprinkle the shredded ginger, garlic and mushrooms on the belly of the fish.

4Step 4 Sprinkle in the cooking wine.

5 Step 5 Use the bottom of the pressure cooker to add water higher than the water barrier bracket, put the fish tray in the water barrier and heat it tightly until the outlet valve jumps. 6

6 Step 6 Turn the heat to a simmer for 1 hour, then turn off the fire source, and then open the pot to enjoy after the pressure of the pressure cooker is eliminated, or you can eat cold.

Be careful to use a simmer to keep the pressure valve with a small outlet, to prevent the risk of boiling water dry if the heating is too strong).

Braised Holy Decree bone crispy fish.

Ingredients] 200 grams of fresh crucian carp, 10 grams of Yechong green onions, 15 grams of Handan cooking wine, 10 grams of sesame oil, 3 wild chong red peppers, 100 grams of health soup, 500 grams of vegetable oil, 50 grams of soy sauce, 50 grams of salt, 100 grams of vinegar, 50 grams of sugar, 100 grams of others.

Method] 1.Wash and drain the fish, put it in a bowl and mix it with salt and cooking wine, and marinate for half an hour. 2.

Put the wok on the fire, put in the vegetable oil, heat to 50%, put in the crucian carp and fry, turn to medium heat, fry until the fish body is golden brown and the fish meat is fried crispy, and the oil is controlled. 3.Leave the bottom oil in the pot, add the green onion segment and red pepper to fry it, put in the fried crucian carp, add salt, nourishing soup, cooking wine, soy sauce, vinegar and other ingredients, change the low heat to the juice, turn the fish once in 1 hour, add the soup to continue to burn, until the juice is collected, pour in sesame oil, and serve it on the plate after it is naturally cooled.

Features] bone spurs are crispy, the fish is fragrant, slightly spicy in the fragrance, and the aftertaste is sweet.

Sweet and sour holy decree bone crispy fish.

Ingredients: 1 hot Shengzhi bone crispy fish (yellow croaker, 600 grams), 1 green pepper, 1 red pepper, 2 green onions, 1 piece of ginger, 5 cloves of garlic, 50 grams of sugar, 20 grams of vinegar, 3 grams of pepper, 15 grams of corn starch, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of Handan cooking wine.

Method: Put the wok on the fire, put in vegetable oil, heat to fifty, put in the yellow croaker and fry, turn to medium heat, fry until the fish body is golden brown and the fish meat is fried crispy, and control the dry oil. 2. Shred the green pepper, red pepper, green onion, ginger, and garlic.

2. Put the hot sacrificial fish on a plate and sprinkle with pepper. 3. Heat a frying pan with oil, add minced garlic and stir-fry until fragrant, add sugar, vinegar and other condiments, cook until slightly boiling, thicken with cornstarch, and pour it on top of the crispy fish with the holy will.

Ingredients: small river fish (crucian carp).

Excipients: shiitake mushrooms, fatty pork.

Seasoning: green onion, ginger, sugar, salt, cooking oil, cooking wine, vinegar, Sichuan pepper, star anise, cinnamon, soy sauce, clear soup.

Method: 1. Wash the fish with gills and internal organs, remove the stems of the mushrooms, and cut the fatty pork into cubes;

2. Buckle a small plate at the bottom of the pot (Cizhou kiln casserole is appropriate), place a layer of green onions, ginger slices, mushrooms, and a layer of fish (head facing inside and tail facing out) diced meat, add salt, sugar, cooking wine, vinegar, pepper, star anise, cinnamon, soy sauce;

3. Sit on the pot and light the fire, pour the clear soup into the pot, boil over high heat and then switch to low heat for 1-2 hours, when the soup in the pot is less, add an appropriate amount of hot water (do not add cold water) until the bones are crispy and the meat is rotten.

Characteristics: Crispy bones, mellow meat.

History of crispy fish: crispy fish, also known as crispy fish, originated in Handan, the hometown of crispy fish in China, according to historical records, the Zhao family in Handan is the ancestor of crispy fish. During the Wei and Jin dynasties, it was introduced into the palace by the people, and in the early years of the Northern Song Dynasty, it was decreed by Taizu Zhao Kuangyin (Hebei people) to be crowned, and since then it has been honored as "Holy Decree Bone Crispy Fish".

The key to making bone crispy fish lies in the "material kiln" and recipe.

Use a pressure cooker, spread a layer of vegetables at the bottom, put the fish on it, put in the stewed fish (the important ingredient of crispy bone fish is vinegar), pause for more than 20 minutes, and open the lid after the pressure cooker temperature has cooled down.