How to dry braised crucian carp, how to make braised crucian carp?

The first step is to cut it. There are three types of dissection: dorsal section, ventral section, and ventral section. The choice of method depends mainly on the size of the fish selected.

The back section is suitable for large fish with thick meat. When cutting, the knife is fed from the second scale under the dorsal fin of the fish, and when the knife is about to reach the fish skull, the handle of the knife is slightly obliquely cut in the middle of the skull. Remove the internal organs and teeth of the fish, and remove the blood stains and excess parts of the backbone.

If the fish is larger and the other way of cutting is used, it should be cut under the back bone and at the thick part of the meat on the other side, which is beneficial to saturate the water. For small fish, choose a ventral section. The second step is washing.

In particular, it is necessary to wash the blood stains and mucus before the blood clots. After washing, let the fish drain and soak for 3 to 5 hours in the brine that was prepared first. The third step is salting, according to the different weights of fish to choose the amount of salt, generally 18 24 kg of salt per 100 kg of fish.

The amount is also different according to the season, less in winter and spring, and more in summer and autumn. When marinating, apply salt evenly to the fish, which helps to taste the same for everyone. Then place it in the marinating pond, with the meat side up, the scales downward, the head slightly lowered, and the tail slightly upward.

How to dry fish The fourth step is to dry, when the fish is brine, wash the stains on the fish with brine, and then put it on the fish rack, remember that the fish scales should be upward, and after drying for 1 2 hours, the fish meat is dried upwards. After 3 to 4 hours of exposure, the fish cannot squeeze out the water, and the fish is dry.

The practice of air-drying braised crucian carp personally thinks that the crucian carp should first be cleaned up, and then gently asked with salt, and then air-dried, and the crucian carp produced in this way tastes very good. It can be fried or steamed.

The best way to dry braised crucian carp is to soak the rod well, then wash it, and then steam or simmer it in a pot.

The practice of air-drying braised crucian carp, I personally think that the crucian carp is washed before making, and then simply fried, and then marinated so that the taste is more crispy.

First, the crucian carp is washed, the belly is dissected, the internal organs are cleaned, then salt and MSG are added and marinated for a few hours, and then they can be taken to the sun to dry.

This is very simple, you just need to dry the crucian carp, soak it in water and marinate it.

Qianjiang crucian carp kills salt, marinates ginger and shallots in cooking wine for half an hour, and then takes it to air-dry, and the air-dried crucian carp that comes out of this way is very delicious.

The practice of air-drying braised crucian carp, and this crucian carp, under normal circumstances, one has to use our medicine to make a marinade, use the marinade to make one, and finally do drying.

Wash the woman and put it in the marinade, and it is a good thing to marinate it, and the carp that has to be pulled out is very delicious.

The practice of air-drying donkey braised crucian carp is to put the crucian carp normally and hang it there to dry.

If you want to make this kind of crucian carp delicious, you must first choose fresh ingredients, and then pay attention to time control during the drying process to achieve a more ideal effect.

Such a statement must be that we can directly release some of our favorite foods or seasonings to make it, which must be very good.

Ingredients: 2 crucian carp.

Marinade a little.

4 dried chilies.

Salt a pinch of Sichuan pepper 5 cloves

Preparation of braised crucian carp.

Buy back two small crucian carp, smaller ones will taste better. This time I only bought the big ones. Clean the crucian carp you bought, make a few small openings on the fish, and smear a little salt, so that the fish can taste better and prevent the fish from sticking to the pan later. and marinate for 10 minutes.

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Put a little oil in a pan. Not too much.

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When there is a trace of smoke in the oil in the pot, turn it off on low heat, put the fish (the fish may splash oil when the fish is in the pot, you can use the lid to block it), don't be in a hurry to turn it over, turn it over a little lightly to avoid the fish from spoiling. Fry until golden brown on both sides, with burnt aroma overflowing.

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This is the marinade bought at the place where you buy the marinated duck feet, you can buy some duck feet and ask the boss to give more marinade. Hahaha Because I won't do the marinade either.

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Simmer over low heat, be sure to simmer over low heat, and cover the pot. It's best to turn it over and simmer it after a while. If you are afraid that the fish will be rotten, you can pour the soup on the back of the fish with a small spoon, and wait until the soup is thick.

Tip: A small coriander or celery leaf can enhance the flavor.

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All right. Remove from the pan.

Crucian carp, cooking oil, ginger, garlic, shallots, salt, sweet potato powder.

First, wash the crucian carp and marinate it with an appropriate amount of salt.

Then cut the ginger into slices and the garlic into minced garlic. Put an appropriate amount of cooking oil in the pot, wait for the oil to smoke, pour in the ginger slices and garlic and stir-fry until fragrant.

Then pour the crucian carp into the pan and fry until golden brown on both sides.

Then heat the base oil, pour in an appropriate amount of chopped chili peppers and stir-fry for a while.

Next, chop the chives into finely chopped green onions.

Finally, pour the fried chopped chili peppers over the fish and sprinkle with an appropriate amount of chopped green onions. A delicious pan-fried crucian carp is ready, and I hope you will enjoy it.

Introduction: How to make dried crucian carp? Crucian carp is a kind of fish with tender meat and high nutritional value, which has the effect of enhancing people's physique and immunity; By air-drying and preserving it, it can be stored for a longer time and is convenient for people to eat at any time.

This time, we will teach you to make this air-dried crucian carp, including the cooking time, main ingredients and auxiliary steps it takes, which is delicious and simple, let's learn it together!

Preparation of dried crucian carp:

Ingredients] several crucian carp.

Excipients] appropriate amount of water.

Steps: 1. Clean the intestines and gills of the crucian carp and clean them.

2. After washing the crucian carp, boil the water and steam the crucian carp in the pot; Don't steam it for too long, because it has to be dried, and if you steam it for too long, the crucian carp may fall apart, and there will be no one by one.

3. Take out the steamed crucian carp, put it on top of the flat container, and then take it to the sun to dry, it must be dried and dry, there is no moisture, and then it can be stored for a long time.

Tip: 1. After drying, you can store it, add some sauerkraut or chili pepper and other ingredients to stew for a while, the taste will be better!

2. After washing the crucian carp, you can first smear it with salt and then steam, so that the storage time is longer, but it should be soaked overnight before eating to make its salt taste dissipate, otherwise it will be very salty.

Spicy air-dried fish.

Many delicious foods must be practiced in person to know how good the craft is, and the food also has a soul, and no matter how good the ingredients are, we need to take them seriously and treat them carefully in order to cook a delicious meal.

Ingredients: 1 air-dried fish.

Lard 1 tablespoon.

Slices of green onion, ginger and garlic.

2 tablespoons vinegar cooking wine cloves.

2 tablespoons of spicy soy sauce.

2 tablespoons of teriyaki soy sauce.

Chili sauce Dried chili peppers.

Salt Spicy preparation of air-dried fish.

Air-dried fish, wash and soak for about two hours.

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Put the soaked fish in it, stir-fry for a few minutes, put soy sauce, chili sauce (I fried it myself) You can also put some soybean paste.

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After putting all the ingredients in, stir-fry evenly, add water, bring to a boil over high heat, and simmer over medium-low heat.

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Simmer until the soup is basically not turned on high heat, let the soup dry and there is basically no water.

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Out of the pot and put on the plate, the color and flavor are complete, the soft essence is crispy, and I thank my master for teaching me another big dish