How to make sour vinegar raw and how to make sour vinegar fish?

Preparation of Yusheng:

1.Mainly freshwater fish, choose common grass carp and raw fish (raw fish is the best).

2.Place the fish on a cutting board and stun it with a knife. Dissect the abdomen to remove the fish intestines, and use a spoon to scrape off the blood stains of the fish belly.

Use the tip of a knife to cut the skin on the back of the abdomen, tear the skin with your hands, remove one side of the fish, remove the bones in the abdomen, and wipe the water dry with a clean white cloth. Then treat the other side of the fish meat in the same way, and the fish bones are not used. Hang the fish meat in a ventilated and cool place to air dry, blanch the fish skin with boiling water to remove the scales, dry and set aside.

3.Remove the bean paste from the soybean paste, add sesame oil, vinegar essence, mustard, and ginger to mix into a sauce. (Adds flavor to umami).

Dry wash the radish, red pepper, ginger, green onion, celery, and salted radish, cut it into thin strips, control the moisture of the shredded radish, cut the garlic and sour star fruit into thin slices, cut the turnips into sections, and put them on a plate into ingredients. (It can not only kill bacteria, but also remove the fishy smell and make it fresh and sweet in the mouth).

4.Cut the dried fish into thin slices and place them on the cake, chop the skin around the edge, evenly sprinkle with cooked sesame seeds and coarse pepper, and serve with sauce when eating.

Vinegar fish does not have high requirements for the variety of fish, and the "four big fish" can be used in battle. The method is: remove the scales of the whole fish, and slice the body of the fish obliquely a few times, but do not cut it off. Mix the salt and vinegar together, spread evenly on the fish body and slice, and marinate for 15 minutes.

Then prepare two pots, one large and one small. Make fish in a large pot, season in a small pot, prepare a plate of powder, prepare green onions, ginger, garlic slices, salt, sugar, soy sauce, monosodium glutamate, and it is best to have gloves, aprons, and sleeves, because if you don't hold the dry humidity of the fish well, it will splash your hands full of blisters.

Put one-third of the oil in the cauldron, the amount of oil depends on whether you can cover the low part in the middle of the fish body, it doesn't matter if you have more, but don't be less, it takes a lot of oil to make sweet and sour fish, turn on the high heat to heat the oil.

While the oil is hot, place the marinated fish on a plate with the flour and roll it over on both sides so that the fish is covered with a thin layer of flour starch, so that the fish will not fall off when lifted.

When the oil is hot, the very important step ——— to start frying the fish.

To make sweet and sour fish, do not put the fish directly in the pot and fry it, the fish is not fried, it is poured out with oil.

Hold the fish tail with your hand, aim at the center of the pot, don't let the fish head touch the oil, use a stir-fry spoon to pour the hot oil from the fish tail, pour it down from the fish tail, pour it two or three times, the fish fillets will all be in an open state, the fish body is light yellow, and then lift the fish tail and put the fish head into the oil and fry it twice, fry it until golden brown, and then turn on a low fire, and then put the whole fish into the pot to fry it, turn over and fry it again, so that the fish body and the fish head are golden brown, and the fish tail can be poured on the oil with a spoon several times, while frying the fish on this small fire, When you start making soup, you generally have to open the bow left and right to make sweet and sour fish, otherwise it will not be the case.

Pour oil in a small pot, enlarge the heat to heat, turn to low heat, put a few spoons of sugar into the oil (you can put more), stir constantly, until the sugar is gelatinous in the oil, turn on the high heat, so that the sugar has just appeared white foam in the oil, pour in soy sauce, and stir, then pour water, start a small amount of thickening into the sugar, stir while hooking, be sure to hook little by little, until the whole soup begins to be thicker, stop thickening, put green onions, ginger, garlic, monosodium glutamate.

After putting green onions, ginger, garlic, and monosodium glutamate, the fish in the big pot is just fried, and the coordination of this time should be mastered, and then the fish should be put out of the pot and put it in the middle of the plate, not sideways, but vertically, so that the fish fillets on both sides can be opened to support the fish from falling, which is very good-looking, like a living one, and then pour the soup in the small pot directly onto the fish, and you can take it out to eat.

The fish that comes out of this way, the skin is really crispy, the meat is tender, don't use any flour to wrap the fish body, the fish that comes out of this way is crispy flour, not crispy skin.

How to make fish sauce sour: Ingredients: fresh fish, salt, pepper, cooking wine, ginger, garlic, green onions, coriander, wood ginger minhaozi, bad chili, Kaili red sour soup, tofu, tomatoes, water.

Production steps: 1. Wash the slaughtered fish, and sell the fish head, fish bones and fish body; The fish head and fish bones are chopped into pieces, the fish body meat is cut obliquely into slices and put in separate pots, and the cover is matched with salt and pepper bridge, and the cooking wine is grasped and marinated for a quarter of an hour; 2. Slice the ginger and garlic, cut the green onion into sections, cut the coriander into sections, and prepare the wood ginger, that is, mountain pepper, bad chili, and Kaili red sour soup; 3. Cut the tofu into small pieces, slice the mushrooms, and cut the tomatoes into cubes; 4. Stir-fry the ginger and garlic slices in hot oil until fragrant, then add the fish head and fish bones and fry until the surface is slightly yellow; 5. Pour in an appropriate amount of red sour soup and stir-fry for about two or three minutes, until there is no raw taste, add an appropriate amount of bad chili pepper and wood ginger and stir-fry evenly; 6. Mix in fresh soup or water to bring to a boil, transfer to a casserole, and simmer over medium-low heat for about ten minutes; 7. Pour in the mushroom slices, tofu cubes and some green onion segments after cooking, add tomato cubes, and cook until broken;

The sour vinegar fish is prepared as follows:

Ingredients: 1 grass carp (about 750 grams), 1 small piece of ginger, appropriate amount of starch, 3 grams of soy sauce, 60 grams of broth, 1 tablespoon cooking wine, 3 grams of pepper, 3 grams of ginger ale, 30 grams of balsamic vinegar, 4 teaspoons of refined salt, 4 teaspoons of sugar.

Method] 1Wash the grass carp after removing the internal organs and scales, add cooking wine, refined salt and ginger juice, steam for 20 minutes and take it out; Wash and finely chop the ginger;

2.Strain the soup of the steamed fish into the wok, add an appropriate amount of stock, soy sauce, salt, pepper, cooking wine, sugar, and balsamic vinegar to make the sauce;

3.After the sauce is boiled, it is thickened with water starch, sprinkled with minced ginger and poured over the fish.

Mandarin fish or carp, fish on both sides of the knife, rub salt to taste for 10 minutes and set aside; Open the eggs, dip the fish in the egg liquid on both sides, fry or fry them in the oil pan, and take them out when they turn yellow; The bottom oil in the pot, add green onions, ginger and garlic, stir until fragrant, put soy sauce, sugar, vinegar, salt, cooking wine, a little stock or boiling water, add the fish, simmer over medium heat until the juice is reduced, and it is ready. It can be paired with winter bamboo shoots, seasonal vegetables, etc., to a small amount.

The color of the finished dish is red and bright, the fish meat is delicious, and the juice is sweet, sour, salty and fresh. I hope you are satisfied.

Raw materials of sweet and sour fish pieces: a grass carp, 1 egg, 3 tablespoons (45ml) of cooking wine, 2 tablespoons (30g) of dry starch, 2 tablespoons (30ml) of tomato paste, 15g of shredded ginger, 50g of white sugar, 3 tablespoons (45ml) of rice vinegar, 1 teaspoon of salt (5g), 1 tablespoon of wet starch (15ml) Sweet and sour fish pieces: 1. Remove the head, scales and internal organs of the grass carp, clean them, open them from the middle along the back bone, remove the fish meat on both sides, and then cut the blade into thin pieces.

Add cooking wine and marinate for 20 minutes. Knock the eggs into a bowl, add the dry starch and beat into a batter. 2. Put oil in the pot, when it is 70% hot on medium heat, evenly coat the fish fillets with egg batter, fry them in oil until golden brown, and drain the oil.

Place on a plate. 3. Leave a little oil in the pot, add shredded ginger and stir-fry a few times, add vinegar, sugar, tomato paste, salt and 40ml of water in turn, stir a few times, then add wet starch, stir in one direction with a shovel, and mix into sweet and sour sauce. 4. Quickly pour the prepared sweet and sour sauce over the fried fish fillets.

Summary. Preparation of fish sauce sour:

1) Jar loading: Crush the chili pepper and put it into the jar with water, add salt and liquor, add water to the edge of the jar water, and cover the lid;

2) Fermentation: put the jar in the fermentation room for fermentation, the fermentation cycle is 3 5 months, during the fermentation process, keep the water surface of the jar water along the edge of the treatment along the edge;

3) Fish paste production: Rock climbing fish, loach, and steel loach are washed with water, the internal organs are removed, and the fish paste is sealed and marinated for at least 1 month;

4) Secondary fermentation: Mix the products obtained in step (2), fish, sweet wine and ginger, put them in a blender and stir evenly, and place them in the fermentation room for fermentation for at least 10 months.

A complete list of fish sauce sour practices.

The method of fish sauce sourness: (1) Fill the jar with rotten qi: crush the chili pepper and put it into the jar with water, add salt and liquor, add water to the edge of the jar water, and cover it; (2) Fermentation:

Put the jar in the fermentation room for fermentation, the fermentation cycle is 3 to 5 months, and during the fermentation process, keep the water surface in the jar water edge always treated along the edge; (3) Fish sauce staring at the history of friends production: Rock climbing fish, loach, and steel loach are washed with water, the internal organs are removed, and the fish paste is sealed and marinated for at least 1 month to obtain fish paste; (4) Secondary fermentation: Mix the product, fish, sweet wine and ginger obtained in step (2), put it in a blender and stir evenly, and place it in the fermentation room of Fakaihuai for at least 10 months.

According to local folklore, fish sauce sour was founded in the late Ming Dynasty and early Qing Dynasty, which mainly uses fresh red pepper and wild rock creeper, loach, steel loach and other small river fish as the main raw materials to make, and the sweet wine brewed by Xianghe glutinous wine is also added in the fermentation process, which makes the flavor of fish sauce sour unique and delicious; At present, most of the traditional process practices adopted by the workshops are not ideal in flavor, and gradually cannot meet the needs of the market, and the problem of heavy metals exceeding the standard is prone to occur in the preparation process; Another example is a kind of fish sour sauce disclosed in patent CN104489604A, which uses small fish, chili pepper, glutinous rice, ginger, salt, liquor, pepper, fennel, kaempfera, garlic as raw materials to prepare, and it uses more seasonings, so the difficulty of grasping the taste of the product increases, and the production cost is also improved. At the same time, due to the addition of garlic, there will be a phenomenon of blackening during the fermentation process, which will affect the appearance of the product.

This is a relatively simple way to do <>

Hope it helps.

Ingredients: 1 grass carp.

Excipients: a cabbage, a shallot, a handful of coriander, a head of garlic, 300 grams of chili oil, an appropriate amount of sesame oil

Appropriate amount of sesame oil, appropriate amount of salt, a little monosodium glutamate, and appropriate amount of vinegar essence.

Vinegar mixture raw fish preparation steps.

1.To put the fish in the vegetable field is to remove the skin and flesh of the fish.

2.Slice the fish and cut the skin into sections.

3.Add some white sesame seeds to the chili segments and fry them into chili oil, with more oil. Because I found that there were no white sesame seeds, I put black sesame seeds, so the black spots inside were black sesame seeds, not fried paste, which did not affect the taste.

4.Shred the shallots.

5.Parsley cut into sections.

6.Mince the garlic.

7.Fillet with vinegar or 9 degrees rice vinegar for 10 15 minutes, kill until the meat turns white. If there is vinegar, it should be 10 minutes, and rice vinegar should be 15 minutes, and the amount should not exceed the fish.

I use vinegar essence every time, because after all, it is raw fish, and I always feel that the concentration of vinegar essence is higher, which should be better able to kill parasites.

8.I rinse the vinegared fish with water and put it in a large bowl with all the side dishes, because if you don't rinse it with water, it will be too sour. If you are willing to eat sour, you can also eat it without flushing.

9.Add chili oil, sesame oil, sesame oil, salt, monosodium glutamate. Mix well.

150 grams of mackerel, Japanese vinegar, mirin, salt to taste.

Method.. Use a boning knife to remove the small bones along the body of the fish.

Soak the mackerel fillets in the seasoning, marinate them for an afternoon, and cut them into slices when eating.

Amino acids such as fatty acids and taurine contained in mackerel have the effect of lowering cholesterol.

You can eat it immediately after maceration, or you can soak it for a while to soak the flavor before eating.