I bought 2 crucian carp, whether it is braised or stewed, and asked a professional for advice.

Ingredients: Green onion, ginger, light soy sauce, salt, oil to taste. Method:

1. Spread ginger slices and green onions on the plate of steamed fish; 2. Remove the scales and internal organs of the crucian carp, scrape the black membrane in the stomach, coat the inside and outside of the fish with a small amount of salt, and spread ginger slices on the fish. 3. After the water in the pot boils, put the fish, steam for 8 minutes on medium heat, and steam for 2 minutes after turning off the heat; 4. Turn off the heat and remove from the pot and pour out the juice of the steamed fish; 5. Heat the oil, add light soy sauce, ginger slices, and shredded green onions, boil and pour on the fish; 6. Come, hurry up and eat it while it's hot, it's very sweet! Experience sharing of steamed fish: 1. I like to use medium heat, because I feel that if I use high heat, it is easy to cause the thick meat on the back of the fish to be undercooked, and the belly of the fish has rotten; 2. The time is not static, the size of the fish is different, the firepower of each stove is different, and the length of time must be decided according to their actual situation, and it is very important to steam for 2 minutes after turning off the fire; 3. The fish juice of steamed fish, some people like to use it to cook seasoning with light soy sauce, and some people pour it out, depending on what you like!

My house is poured out, because the juice smells fishy after all, and my big pig doesn't like it, so I personally don't care; 4. The last step of steaming fish is to pour hot oil, be sure to boil the raw oil, light soy sauce, ginger slices, and green onions together, and immediately pour it on the fish, so that the steamed fish is sweet and delicious! Ingredients: crucian carp, oil, ginger, garlic, star anise, red pepper, cooking wine, salt, noodle sauce, sugar, green onion, coriander, monosodium glutamate.

Method: 1. Remove the scales, gills, internal organs and black membrane in the abdomen of the crucian carp; 2. After washing, use kitchen paper to absorb the water on the fish; 3. After the pot is hot, add the oil, and after the oil is hot, turn the fish to low heat and fry; 4. Fry the reverse front until golden brown; 5. Use the remaining oil in the pot, stir-fry ginger and garlic, star anise, and red pepper, pour in cooking wine, add the fish, add boiling water just over the fish, and simmer over medium heat; 6. When the soup is more than halfway through, add an appropriate amount of salt, flour sauce and sugar, and continue to simmer; 7. When the soup is basically dry, add monosodium glutamate, shredded green onions, and chopped coriander. Tips:

1. The primary condition is to choose fish species with excellent water quality and fresh life; 2. The root of the gills and the black membrane in the abdomen must be removed thoroughly, which is also an important step to remove the fish; 2. When frying fish, the oil should be moderately loose, and do not be in a hurry and diligent in turning over the fish body so as not to break, but be diligent in observation and patience.

Crucian carp makes soup well. Crucian carp braised soup is very good, but personally, the braised carp is chosen, and the crucian carp is selected for soup, crucian carp is fresher and more suitable for soup, and the soup is very delicious and high.

Crucian carp profile:Crucian carp is one of the most common freshwater fish in China, living on the Qinghai-Tibet Plateau.

Major water systems outside the region. Crucian carp is an omnivorous fish, with wide diet, strong adaptability, strong fecundity, strong disease resistance, fast growth, low requirements for water temperature, and is an important aquaculture fish in China.

Crucian carp is mainly an omnivorous fish that feeds on plants, and likes to live in clusters. In addition, crucian carp is also an important ornamental fish, and the beautiful goldfish evolved from crucian carp. Crucian carp has a long history of farming in China.

Crucian carp braised soup is very good, but personally, you choose carp for braised carp, and crucian carp for soup, crucian carp is fresher and more suitable for soup, and the soup is very delicious. I was able to drink it all every time, and I was particularly impressed that I was surprised when I made it for the first time, so I suggested that I try making soup, which will definitely make you fall in love with it. Ingredients:

1 crucian carp, 1 piece of tofu (cut into small pieces for later use), chopped green onion and ginger, salt, white pepper, oil, cooking wine.

Step 1Crucian carp must be cleaned, especially the black membrane of the fish's belly, cut a few knives on the body of the fish, and smear a small spoon of salt on both sides. Step 2

Rub the pot with ginger slices, put oil in a cold pan, turn down the heat after heating (in case the fish is splashed by oil), turn the fish to medium heat immediately after putting the fish in the pot, and turn to low heat after the fish is set, and let the fish slowly fry on both sides of the golden step 3

Put the fish aside, stir-fry the ginger slices until fragrant, pour in an appropriate amount of hot water, half a spoon of cooking wine, and cook on high heat for 5 minutes (put more water, it will evaporate a lot during the cooking process) Step 4

Add the tofu, cover and cook for 4 minutesStep 5

Add an appropriate amount of salt according to the weight of the taste, use white pepper at home to improve freshness, sprinkle with chopped green onions and cook for 1 minute, and finally draw the key points: the fish must be fried in oil, and then poured into hot water and boiled over high heat, so that the cooked fish soup will be milky white and delicious, otherwise it is soulless! It is the most suitable for friends who want to maintain health and eat meat, it is simply a perfect combination of meat, vegetarian and soup.

These are two different cooking methods, and the finished product has different tastes and effects, and it is generally better to use crucian carp soup to promote lactation for pregnant women.

Crucian carp soup.

Braised crucian carp.

Let's stew soup, you can stew crucian carp tofu soup.

Heat the oil in the pot, leave a little oil in the pot, slowly put the fish in, fry it slowly over low heat, fix the two sides of the frying, put in the green onion and ginger, add cold water, it must be cold water, so that the stewed soup is the white crucian carp, and the black fish can be used to boil porridge, and the method is also very simple. However, crucian carp have more intermuscular spines, so for the safety of children, there is an important prop that must be had.

Put the strained fish broth into the pot again, pour the rice into the pot and simmer together for 20 minutes, until the rice grains are boiled and scattered, then pour in the picked fish and simmer for another 15 minutes. The temperature drops to about 50, filter with a fine mesh fence, only use the soup, increase the rice 2 taels, boil over high heat and simmer for 45 minutes, do not open the lid, turn off the fire and simmer for 15 minutes before eating, with salted duck eggs, pickled cucumbers or Beijing sauce tofu is particularly delicious. The fish bought from the market is usually handled with the help of the owner of the fish seller, and when we come back, we only need to clean the fish, cut the membrane in the stomach again, and clean the blood stains attached to the bones.

Frying fish requires patience and keeps turning it, and when you see that the edge of the fish is a little burnt, you can turn it over The temperature will rise after the pot has been burned for a long time, so please pay attention at any time, you can turn down the heat. Put oil in a pan, fry the fish at a temperature of 7 until golden brown on both sides, remove the oil. Leave the bottom oil in the pot, add the peppercorns, green onions, ginger and garlic and stir-fry until fragrant, add the soybean paste and cook the rice vinegar and add water (not over the fish pieces), and put in the fish pieces.

Put the wok on the fire, add the stock and salt to boil, add the fish head and bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Put soybean sprouts at the bottom of the soup pot.

When the fish bones are cooked, remove them and put them in a soup bowl.

For me, who lives near the sea, I grew up eating fish, for example, most of us here like steaming, because the most important thing is to be "fresh", to retain the original flavor of the fish, steamed fish, basically just ginger and scallion soy sauce, let me talk about how I make steamed fish. Under normal circumstances, 8-10 minutes is enough, which is a very important step, whether steaming, frying, boiling, or burning, this step is required. Then just cook it the way you like it.

First, fry the crucian carp for two years, then pour boiling water, boil the soup until milky white, and you can also add some shredded white radish, which is not only delicious but also nutritious.

1. Cut the magnolia slices into diamond shapes, box tofu, divide into seven, and divide the fresh mushrooms into two, wash them, and put them in a casserole for later use.

2. Slice ginger and garlic, green onions, and pickled red pepper into the shape of "horse ears".

3. Remove the scales, gills and internal organs of the crucian carp, fry them in an oil pan until golden brown and take them out.

4. Put the wok on the fire, heat the oil, put ginger and garlic slices, green onions, soaked red peppers, and fry until fragrant. Mix with white soup, put river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, boil, remove all the foam, pour it into the pot, and put it on the stage.

When making crucian carp, you should insist on frying the crucian carp with oil in a cold water pot until golden on both sides, and then put the corresponding cooking wine pepper in the cold water pot, and wait for the water to boil, you can drink the delicious crucian carp soup and eat the delicious crucian carp meat.

Braised crucian carp is delicious when you open the water, and the method is as follows:

Ingredients: 1 crucian carp, 1 piece of ginger, 1 garlic, 1 green onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce.

1. Clean the crucian carp and prepare garlic, shallots and ginger slices.

Second, you can make a few cuts on the back of the crucian carp and slash it with a little salt.

3. Rub the pot a few times with ginger slices, then pour the oil.

4. Warm the oil, add the fish, and fry both sides over medium heat.

5. Add an appropriate amount of soy sauce, vinegar, sugar and water.

6. Add the garlic, shallots and ginger slices to the pot.

7. Pour in an appropriate amount of boiling water, cover the pot, and cook over medium heat.

8. Cook until the soup is almost dry.

9. Serve on a plate and serve.

When it comes to making crucian carp, the first thing that comes to my mind is the Yellow River crucian carp, which is the first of the four major freshwater fish in China, with a delicate taste, no muddy smell, delicate and delicious, which is incomparable to other ordinary crucian carp; It is very nutritious, rich in 8 kinds of amino acids and 4 kinds of umami amino acids that are essential for the human body, and also contains 3 kinds of trace elements that are essential for the human body: iron, copper, zinc and macroelements calcium, magnesium, phosphorus, etc. Rich in higher protein and lower fat content of lead open stove, it is perfect for a delicious dish for ** people.

Since ancient times, there has been a saying that "the carp of the river must be eaten if you don't eat its fish", and it is also famous for its delicate and delicious meat and rich nutrition.

The following will share the detailed method with you, (note that friends who can't buy Yellow River crucian carp can also buy ordinary crucian carp in the market,)

Ingredients

Prepare green onions, ginger, star anise, dried chilies

Bean paste, soybean paste, cooking wine,

Oyster sauce, light soy sauce, a can of beer,

Sugar, pepper, chicken bouillon

MSG, salt, white flour,

A pinch of starch, parsley segments.

Method:

Step 1

Scrape off the scales of the crucian carp and clean it, and be sure to wash the black membrane of the inner cavity, which has a lot to do with whether the fish is fishy or not.

Step two

Change the first knife to remove the fishy tendons, and then change the word flower knife, the spacing is two fingers wide, and the tail is changed to a cross knife, which is not easy to get rid of when the oil pot.

Step 3

After changing the knife, sprinkle a layer of salt on the fish, and then massage it with your hands to spread evenly, which will make the skin firmer and more flavorful, and then apply a layer of white flour after marinating for five minutes, which is more delicious.

Step 4

Spread the crucian carp on medium low heat at 150 degrees and fry it for three minutes, pour oil on it with a spoon, fry it thoroughly, and pour out the oil.

Step five

Leave the bottom oil in the pot, add some fat meat and fry the oil, then add the green onion and ginger to fry until fragrant, then add the dry chili, star anise, bean paste, soybean sauce and continue to fry the red oil until fragrant, put it into the cooking wine, Donggu soy sauce, stimulate the fragrance, a little oyster sauce, add a can of beer and add five spoons of water, and then add the fried fish.

Step 6

After the fire is boiled, the chicken essence, monosodium glutamate, sugar, pepper are simply seasoned, and stewed over low heat until the soup is thick.

Step 7

Put the fish on a plate, pick off the residue, filter the soup in the pot and put in a little starch to boil it smooth, then pour it on the fish, cut the coriander and sprinkle it on top.

Since ancient times, the Yellow River carp has been an indispensable delicacy for folk celebrations and various banquets, with bright color, rich nutrition and delicious meat; The Yellow River crucian carp has four noses and four whiskers, I don't know if you know.

In daily life, crucian carp can be processed in many ways, it can be fried, it can be made in soup, it can be steamed, and of course, you can also stew. Among the various preparations, braised crucian carp is a dish with a different taste, so let's talk about how braised crucian carp is handled.

When it comes to braised crucian carp, friends who have made it know that it is not easy to remove the fishy smell of braised crucian carp, and if the fishy smell is very serious, it will affect the appetite of the public, so if you want to make a delicious and delicious braised crucian carp, you must remove the fishy smell. How can you get rid of the fishy smell of braised crucian carp? Let's share the processing methods and tips of braised crucian carp.

Step 1: Remove the internal organs of the crucian carp, remove the scales and internal organs of the fish on the surface, remove the black membrane of the abdominal cavity of the fish after cleaning, and set it aside for reservation. Generally, when buying fish, the boss will solve the fish, and we only need to take it home and clean it up.

However, it should be noted that the black membrane of the abdominal cavity of the fish must be removed, this layer of black membrane is particularly fishy, if not removed, it will make the crucian carp very fishy.

Step 2: Shape the shallots into shallots, and prepare ingredients such as garlic, ginger slices, and light soy sauce. At the same time, prepare a large basin, put the cleaned crucian carp into the basin, add rice wine, light soy sauce, ginger slices, and chives to marinate for an hour.

Step 3: Out of the pot, add an appropriate amount of vegetable oil to the pot, turn on medium heat, and add the prepared crucian carp to the pot when the temperature is five or six hot, and fry until golden brown on both sides. Note that when frying crucian carp, you must keep it on a simmer and wait for the crucian carp to take shape before frying the other side, otherwise the crucian carp will be very easy to fry.

Step 4: Add a small amount of oil to the pot, add green onion and garlic silver head and stir-fry until fragrant, add an appropriate amount of ginger slices, add the fried crucian carp to the pot after stir-frying, add an appropriate amount of light soy sauce and white sugar, stir-fry again, and then add an appropriate amount of boiling water, let the water not pass the crucian carp, and open the juice.

Step 5 cherry blossom traces: Add an appropriate amount of monosodium glutamate seasoning after frying the sugar, sprinkle in an appropriate amount of chives after getting out of the pot, and a delicious braised crucian carp is completed.

Is this braised crucian carp easy to handle? If you want to get rid of the fishy smell of crucian carp, there are two processes that should be noted:

First, remove the black membrane of the fish's abdominal cavity. The fishy smell of the black film is very strong, if you want the crucian carp to be not fishy, you must remove this layer of black film.

Second, add rice wine, green onions, ginger and other ingredients to marinate the crucian carp in advance, which are all seasonings to remove the fishy odor, which is very useful.

In general, when making braised crucian carp, do not stew it in the pot immediately, and add 2 more processes. These two processes are to remove the black membrane of the fish's abdominal cavity and pickle the crucian carp in advance.