How to make the fish? What is the Sichuan flavor method of Huoxiang crucian carp?

The practice of the crucian carp.

1. Prepare the main ingredients, wash the chives and huo incense, and wash the dirt and black membrane in the belly of the killed crucian carp.

2. Puree the ginger and the green part of the chives in a bowl, add rice wine, 3 tablespoons of water and an appropriate amount of salt, and rub it vigorously into ginger and shallot juice.

3. Draw a knife on the back of the crucian carp, then evenly spread the inside and outside with ginger and shallot juice, and marinate for 10 minutes (turn over halfway).

4. Pixian bean paste and pickled chili pepper finely chopped; Finely chop green onions, soaked ginger and garlic; Cut the stalks into fine pieces.

5. Take a bowl, add sugar, balsamic vinegar and soy sauce and stir well until the sugar melts, then add dry starch and 6 tablespoons of water, stir well.

6. Boil water in a steamer, put a spoon on the steamed fish plate, put the fish on it, cover it, steam it over low heat for 8 minutes, and simmer for 1 minute.

7. Heat oil in a wok, add watercress and pickled pepper to stir-fry until fragrant, then add green onions, minced garlic, pickled pepper and pickled green stalks and stir-fry until fragrant.

8. Stir the juice from step 5 again, pour it into the pot, turn to medium-low heat, stop for 3 seconds, stir-fry thoroughly, turn off the heat after the sauce is bright.

9. Pour out the water of the steamed fish or take another plate of fish, pour the fried juice on the fish body, and add the freshly chopped Huoxiang.

Finished product drawing. <>

The efficacy and role of crucian carp.

1.Enhance disease resistance.

Good protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases**, regular diet can enhance disease resistance, and patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat regularly.

2.Breastfeeding.

Since ancient times, crucian carp has been a lactation tonic for mothers, and eating Qingyu can make mothers full of milk.

3.Eye-catching.

Crucian carp roe can nourish the liver and nourish the eyes, and crucian carp gallbladder has the effect of strengthening the brain and intellectual.

4.Beauty and anti-wrinkle.

Crucian carp contains a comprehensive and high-quality protein, which has a good effect on strengthening the elastic fiber composition of the skin, especially for early wrinkles caused by mental factors such as stress and lack of sleep, and has a peculiar relief effect.

Nutritional value of crucian carp.

1.The protein contained in crucian carp is of high quality, the types of amino acids are relatively comprehensive, and it is easy to digest and absorb.

2.Crucian carp contains a small amount of fat, mostly composed of unsaturated fatty acids.

3.Compared with other freshwater fish, crucian carp has a higher sugar content and is mostly composed of polysaccharides.

4.Crucian carp is rich in trace elements, especially calcium, phosphorus, potassium and magnesium.

5.The head of crucian carp is rich in lecithin.

Hello, clean up the fish, and use a knife to make a few cuts on the fish in order to better absorb the flavor; Marinate for a few minutes with a little cooking wine, ginger and peppercorns; Cut the kimchi, pickled pepper, Huoxiang, ginger and garlic into small pieces for later use; Heat the pan and fry the fish until it is yellow on both sides; Stir-fry the ginger, garlic and peppercorns with the oil, then add the pickles, pickled pepper and weed, and stir-fry the watercress until fragrant; Add an appropriate amount of water to bring to a boil, add the fish and cook for two minutes; Blend a little starch; Add starch to the remaining soup and stir-fry it, then pour it over the finished fish.

1. Ingredients: 2 crucian carp, 3 taels of Huoxiang, 3 green onions, 1 garlic, appropriate amount of ginger, appropriate amount of pickled pepper, appropriate amount of oil, 10 ml of soy sauce, 10 ml of cooking wine, 5 grams of salt, 10 ml of vinegar, 3 grams of chicken essence, and a small amount of sugar. 2. Stuff the shredded ginger into the belly of the fish and marinate with salt and cooking wine for 20 minutes.

3. Prepare the condiments, chop the pickled sea pepper, pickled cowpeas, green onions, ginger and Huoxiang, and slice the garlic for later use. 4. Fry or steam the ginger-marinated fish for a few minutes in advance! Fry it for 2 minutes, not too long.

5. Leave oil in the pot, add the chopped bean paste and sea pepper to the pot and stir-fry the red oil. 6. Add pickled peppers, ginger, onions, garlic and other accessories to stir-fry the fragrance. 7. Mix in the stock and put the fried crucian carp in the pot.

After simmering for 5 minutes, remove the fish to a plate. 8. On high heat, add the blended starch, add the herbs, and prepare the juice.

Ingredients: 2 crucian carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pickled pepper, appropriate amount of Pixian bean paste, appropriate amount of Huoxiang leaves, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of pickled ginger, appropriate amount of pickled vegetables, appropriate amount of wine, appropriate amount of Sichuan pepper.

Homemade herb crucian carp preparation.

1. Wash the broken crucian carp and marinate it with cooking wine and salt for 15 minutes.

2. Finely chop the seasonings such as pickled ginger, pickled pepper, pickled greens, etc. Chop the herb leaves finely and set aside.

3. Heat the pan, wait for the oil to heat, add the crucian carp and fry until the skin of the fish on both sides is browned, then remove it.

4. Heat the oil in a new pot. Add the pickled ginger, pickled pepper, pickled greens, garlic, Sichuan pepper, and bean paste to stir-fry until fragrant.

5. Add water (preferably stock) and add the fried fish. Add some mash water (wine), herb leaves, garlic cloves.

6. After the fish is cooked, pick it up and put it in a container. Sprinkle a little more herb leaves on top.

7. Finally, pour the soup from the pot onto the plate.

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.

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.

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.

Ingredients for crucian carp.

Huoxiang leaves, pickled ginger, pickled chili, garlic, salt, sugar, chicken essence, cooking wine, dark soy sauce, pepper, starch, Pixian bean paste, Huoxiang crucian carp.

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Step 1: 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.

Step 2: Chop Pixian watercress, pickle ginger and chili pepper, mince garlic, and chop herb leaves, Step 3

Leave the bottom oil in the pot, add the bean paste to fry the red oil, add the ginger and chili pepper and garlic to stir-fry the fragrance, add the fresh soup to boil, add the dark soy sauce, pepper, salt, sugar, chicken essence to taste, step 4

Add the crucian carp and half of the herb leaves and cook until they are cooked, pour the soup over the fish while cooking, and when the juice is halfway through, put out the crucian carp, step 5

Continue 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.

Main Materials:

Four grass carp (choose as small as possible, easy to taste).

Auxiliary ingredients: wild pepper, pickled ginger, garlic paste, Huoxiang, Pixian bean paste, a small amount of light soy sauce, a small amount of sesame pepper, a small amount of sugar, a small amount of green onion.

Method: After the grass carp is cleaned, drip dry.

Chop wild pepper and pickled ginger, hob pieces of Huoxiang stalks, chop Huoxiang leaves and green onions and set aside;

1. Put the oil first, boil the oil to 7 into a hot Pixian bean paste, wild pepper, pickled ginger, garlic paste, add a small amount of light soy sauce, a small amount of pepper, a small amount of sugar, stir-fry for a while, add grass carp, add bone broth after stir-frying, change the water to a simmer and cook until the fish is cooked, scoop up the fish and put it on the plate, and leave the soup.

2. Add green onion foam, Huoxiang stalks, Huoxiang leaves, and stir-fry the sugar.

3. Pour the juice over the grass carp.