The practice of boiling crucian carp with Huo Xiang, the practice of authentic Huoxiang crucian carp

Crucian carp is paired with Huoxiang, the taste is so delicious, the soup is delicious and fishy, suitable for all ages.

Crucian carp is paired with Huoxiang, the taste is so delicious, the soup is delicious and fishy, suitable for all ages.

Spring came, everything came back, and many of the vegetation gradually spit out shoots after a winter of dormancy, and the herbs planted in the garden grew many shoots, and some of them could be picked. Just a few days after the sunny day, it rained lightly in the past two days, and the weather was a little wet and cold, so changeable weather, people with poor physique are particularly prone to illness and colds. Therefore, in spring, we should pay attention to health preservation, eat a reasonable match, enhance physical fitness and improve immunity, and at the same time go to bed early and get up early, and exercise more.

When it comes to Huoxiang, I believe everyone is no stranger. Huoxiang is the freshest and most tender in this season, and has become a spice used in almost every household. It has a special fragrance and sweet taste, and is a wild herb that can be used in medicine.

Its young leaves can be used as vegetables for people to eat, and can also be used to soak in water to drink, which can not only supplement rich nutrients for the human body, but also prevent and alleviate a variety of diseases. Make fish and roast vegetables and put some, it is particularly delicious to remove the fishy and fresh. Eating more herbs can also strengthen the spleen and stomach, reduce nausea and vomiting and other adverse symptoms.

Eating it in summer can also clear away heat and relieve heat.

Today, my son said that he wanted to eat fish, and for this foodie, he generally only made light and nutritious fish soup. The crucian carp soup is so delicious that you can't make it with ordinary fish. It is not difficult to cook a white and delicious fish soup, as long as you pay attention to two skills, you can also make a white and delicious fish soup.

These two key steps are: the crucian carp is fried in the pot first, and then the boiling water is added to boil the soup when adding water. Today, I will use crucian carp and herbs to make a crucian carp soup, the soup is delicious and fragrant, I believe many people have never eaten it.

Crucian carp soup.

Ingredients: 2 crucian carp, 2 green onions, a handful of herbs, ginger, salt, pepper.

Method: Fresh crucian carp scales, remove internal organs, and clean up, especially the black membrane in the fish belly must be scraped and cleaned. Slice or shred the ginger and knot the shallots and set aside.

Remove from the pan and bring 1 tablespoon of lard to a boil, add the cleaned crucian carp and fry until lightly browned on both sides.

Then add the ginger slices and fry slightly.

Add enough boiling water at once, add a little salt, add green onion knots, bring to a boil over high heat and simmer for 10 minutes. Then reduce the heat to medium-low and simmer for another 15 minutes.

When the fish soup is stewed, clean the herbs, chop them and set aside, add salt and pepper to taste when the time is about the same, finally turn off the heat, and put the herbs to blanch for a few seconds to get out of the pot.

A fresh and fragrant, milky white crucian carp soup is completed, taste a bite, delicious and sweet, especially delicious. Usually my soup is eaten before the fish. It's so simple, the soup is delicious and delicious Huoxiang crucian carp soup, don't you try it?

Mommy Tips:

The crucian carp in the stewed soup can not be too big when buying, and if you only drink the soup, you can buy the small crucian carp, and you can drink the soup without eating the fish. If you eat fish, you can eat half a catty.

The black membrane in the belly of the crucian carp must be cleaned so that there is less fishy smell.

The water in the stew should be boiled, add enough at one time, and you can also add some tofu or shredded radish, etc., and if you don't like to put Huoxiang, you can directly put chopped green onions.

Last summer, the high temperature caused Huoxiang to die, and last month, my eldest sister made a special trip to buy me two Huoxiang seedlings from Qingcheng Mountain, and now they have grown into small trees. Pick the leaves, soak them in water for a while, pick the green onions, chop the garlic, and wash the dishes.

The crucian carp that is cleaned under the heat of the oil pot is 70 percent, the fish body is dried with paper, fried slightly, a little Pixian bean paste, stir-fried garlic and ginger shreds, the fish is then put into the pot, pour a little soy sauce on the fish body, green peppers, green onions, Huoxiang, green peppers and green onions are left half. Add an appropriate amount of water, cover and bring to a boil over medium heat, then add green peppers and green onions, reduce the soup slightly, and remove from the pot.

Crucian carp. Ingredients: 1 crucian carp, 10 herbs, 3 green onions, 1 white garlic.

Excipients: appropriate amount of vegetable oil, 10 ml of soy sauce, 10 ml of rice wine, 5 grams of salt, 10 ml of vinegar, 3 grams of chicken essence.

1. Prepare all the ingredients.

2. Remove the scales and gills of the crucian carp and wash it, cut it horizontally on the back of the fish with a knife, and marinate it with salt, rice wine, soy sauce and vinegar for 15 minutes.

3. Remove the stems of Huoxiang, remove the leaves, wash and control the water, cut the green onion into about one centimeter of green onion segments, and peel off the skin after the garlic cloves are flattened with the back of a knife.

4. Heat the pot first, pour vegetable oil into the pot, heat the oil until it is 60% hot, and slowly fry the crucian carp oil along the edge of the pot.

5. Slowly fry the crucian carp over low heat, and fry both sides of the fish until golden brown.

6. After the crucian carp is fried, add the green onion and garlic cloves.

7. Add an appropriate amount of boiled crucian carp.

8. Boil the fish for about 10 minutes, and when the soup is thick, the fish can be cooked.

9. Add Huoxiang and simply stir-fry Huoxiang, which will be cooked as soon as it encounters hot soup.

10. Done.

Huoxiang is the fish coriander that Sichuan people say, listen to this name to know that this dish is good at removing fish, especially suitable for cooking fish, this Huoxiang crucian carp, is the traditional watercress crucian carp, pickled pepper crucian carp on the basis of comprehensive seasoning, and then into the fragrance of Huoxiang, the entrance is unforgettable!

Ingredients: crucian carp.

Herb leaves. Soak ginger and chili.

Garlic. Chicken essence with salt and sugar.

Wine. Dark soy sauce.

Pepper. Starch.

Pixian Douban. Steps:

0.Clean the crucian carp with a few knives on each side, add salt and cooking wine to marinate evenly, pour off the excess water, pat a little cornstarch on the fish, fry it in an oil pan until browned, remove and drain the oil.

1.Pixian bean paste minced, pickled ginger pickled chili minced, garlic minced, herb leaves chopped, 2Leave the bottom oil in the pot, fry the red oil with the watercress, stir-fry the ginger and chili pepper and garlic to make the fragrance, mix with the fresh soup and boil, add the dark soy sauce, pepper, salt, sugar, and chicken essence to taste, 3

Put in the crucian carp and half of the herb leaves and cook until the soup is boiled, pour the soup on the fish while cooking, and put out the crucian carp when the juice is halfway through, 4Continue to reduce the juice over high heat, pour in water starch when it is almost dry, add the remaining herb leaves, stir well and pour on the crucian carp.

When making crucian carp, it is best to fry it until golden brown on both sides, and then add an appropriate amount of Huoxiang Zhengqi water, which will taste particularly delicious.

The most authentic way is to cook crucian carp in large bone broth and add some minced herbs, which is very nutritious.

The practice of the famous dish of Sichuan cuisine, the herb and crucian carp, can dissolve dampness, stop vomiting, and also clear away heat and relieve heat.

The camera doesn't have this kind of local cuisine with us, so I don't know much about him, it should be your local food!

Ladies and gentlemen, do you recognize what Huoxiang looks like? It is the Huoxiang in the Huoxiang Zhengqi liquid! When I went to buy vegetables today, I saw an old woman selling this dish, and I bought a handful for a handful, ready to use it to make Huoxiang crucian carp.

First of all, don't take out the old stem of Huoxiang, and clean it for later use. Although the crucian carp is slaughtered and processed by the fish boss, it is still necessary to take it back and clean it by yourself, and scrape the black film inside, otherwise the fishy smell is very great. Affects appetite.

Then we cut a small piece of soaked sour radish into granules and put it in a bowl, chop the pickled pepper finely and chop it into a bowl, and cut the ginger and garlic into granules and put it in that bowl for later use. Use a kitchen knife to slice both sides of the two crucian carp and make a flower knife to make it taste better. Wash the leaves and finely chop them with a kitchen knife for later use.

When you cut it, you will smell a distinct fragrance. It smells so good and it's very comfortable.

Then, we heat the pan of the fried fish** spicy and hot, and grill it so that it is not easy to stick to the pan. Then pour in the pure canola oil over medium heat! Immediately put the fish in and fry it gently.

I think the skin of the fried fish will be more fragrant and tasty. If you really don't want to bother, you can also cook it without frying. For the fish, you don't need to move it after it is in the pan, you just need to turn the pan so that every position of the fish is fried in oil.

After about a minute of frying, the bottom side has been fried and set, you can gently pluck it with a spatula, and then prepare to turn it over for him. Fry the fish in an iron pan before it sticks to the pan and the skin of the fish does not break. Don't touch the fish that has just been turned over, and cut it for more than a minute like the one just now.

It is equivalent to setting the type, and you can shovel it up if it looks a little burnt on the surface.

Finally, put the remaining oil of the fried fish, put in 2 spoons of bean paste, fry the bean paste with low heat and then soak the chili, fry for about one to twenty seconds, and the chili pepper is fried to bring out the taste, then add ginger and garlic and pickled radish grains, after these seasonings are put into the pot, fry for about 30 seconds, fry the taste, and then add some water to boil over high heat. After the soup boils, put the fried fish in the pot, cook it over medium heat, season it with about 10 grams of sugar, and cook about 10 grams of cooking wine. After the seasoning is in the pot, cook for about two minutes, allowing the flavor of the seasoning to slowly infuse into the fish, and gently stir it halfway.

After cooking for a while, turn the fish over and continue to cook for another 2 minutes. That's it. Start by scooping up the fish with a spatula and placing it on a clean plate.

Then season the soup in the pot. Because kimchi has a salty taste, it is necessary to taste the taste here and put an appropriate amount of salt, otherwise it will be very salty. About 15 grams of vinegar, and then add a little thickener at the end.

A slightly thicker broth is more likely to hang on to the fish. Finally, put half of the herb leaves, stir-fry well, and then turn off the heat. As soon as the heat rushes, the smell of Huoxiang is brought out.

Fresh but not rich, pour the flavored soup over the fish, and sprinkle the remaining herb leaves on top of the fish. In this way, a dish of herb crucian carp is perfectly prepared.

250 grams of crucian carp, auxiliary ingredients: appropriate amount of green chili, 4 garlic, a small amount of Huoxiang, 2 spoons of cooking wine, a little salt, 3 spoons of light soy sauce, 1 spoon of rattan pepper oil, appropriate amount of sugar, 2 spoons of vinegar, 2 pieces of coriander, 2 spoons of sesame oil, appropriate amount of red millet pepper, appropriate amount of shallots, appropriate amount of old ginger.

Preparation of cold salad with herb crucian carp.

1.Rinse the gutted crucian carp, pour in cooking wine and spread the salt evenly on the fish, then stuff the rolled shallots and ginger slices into the belly of the fish and set it on a plate to marinate for 15 minutes.

2.Chop the green chilies, millet peppers, garlic, ginger, shallots, coriander, and herbs for later use.

3.Bring water to a boil in a pot, put the marinated crucian carp in the pot and steam for 8 minutes, then turn off the heat and simmer for 2 minutes, then take it out and let it cool.

4.Put all the ingredients that have been chopped into a container and leave the herbs alone. Add light soy sauce, sugar, vinegar, rattan pepper oil, sesame oil, and finally pour the soup from the steamed fish plate into the seasoning and stir well.

5.Finally, pour the seasoning over the steamed fish and sprinkle with the herbs.

Cooking skills. Because the flavor of the herb is strange, if you are not used to this taste, it is recommended not to put more, and at the end, sprinkle the herb leaves on the fish can also reduce the taste.

Wash the iron pot and heat it over high heat, pour in vegetable oil, rotate the pot, let the oil hang all over the pot wall, the amount of oil is subject to the bottom of the pot after hanging the pot, when heating the oil, you can also put down two pieces of ginger after the effect is better, the oil is also hot and slip down the crucian carp, turn over after the fish is fried and shaped on medium heat, if you blow the oil halfway to pay attention to the cover of the pot cover, fry the fish on both sides and take it out for later use, pour oil into the net pot and fry the chili pepper, pickled ginger, garlic, pepper and green onions, cook into rice wine, vinegar, cook soy sauce and salt, boil the bottom juice, add half of the Huoxiang and fry soft, Put in the crucian carp, pour half a bowl of water, the amount of water does not need to be over the crucian carp, turn to low heat and simmer for 5 minutes after boiling, turn over the fish and simmer for five minutes halfway, do not want to turn over the back to scoop up the soup and pour it on the surface of the fish many times in time, put the cooked fish out, add water starch to thicken the remaining soup in the pot after boiling, cut the remaining half of the Huoxiang leaves when the fish is cooked, and finally pour in the boiling soup and mix well, all poured on the surface of the fish to eat.

Learn this famous Sichuan dish Huo Xiang crucian carp in one minute, saying Huo Xiang, folded ear root, coriander, it is really loved!

Crucian carp 700g

50g of incense leaf oil.

Appropriate amount of ginger 30g garlic.

20g watercress.

30 g of menaphthalene.

5G anise. 5 g pepper.

2g Sichuan peppercorn powder.

2 g starch. 15 g salt.

Chicken essence to taste. Appropriate steps.

1.After buying the killed crucian carp and washing it with water, put salt and pat some ginger in it and marinate it for a while2Wash the leaves and chop them.

3.Ginger, garlic and watercress minced with a knife.

4.Blanch the oil mixture (lard and vegetable oil) in a pan.

5.Put the marinated crucian carp into the pot and fry it small, then turn it over and fry the other side after frying, and fry each fish for about one minute.

6.Scoop out the fried fish and set aside.

7.Leave the bottom oil in the pot, add the chopped bean paste, ginger and garlic and fry over low heat for 8Put star anise, mountain naphthalene.

9.Add some pepper and peppercorns and continue to sauté over low heat.

10.Add an appropriate amount of water after stir-frying, and don't put too much water.

11.Add chicken essence and salt to make the soup taste.

12.Boil for a while, add the fried crucian carp and cook for two or three minutes.13Remove the crucian carp from the pot and leave the soup in the pot.

14.Then sprinkle the crucian carp with incense.

15.Add the water starch, pour into the soup in the pot, boil for a few seconds, and reduce the juice 16Finally, pour the soup on Huo Xiang and it's done.