What is the preparation of pan fried rice fish? How do I clean up the rice fish?

The delicacy of fried rice fish is very famous, it is a famous dish in Xiangxi, this fish is more delicious than ordinary fish, mainly because this fish lives in the rice fields, so it also has this name - rice fish, this delicacy has also appeared in the famous variety show "Where Are You Going, Dad". But I want to make the fish deliciousBe sure to clean the fish first, so as to avoid excessive fishy smell, which will affect the taste and appearance.

When cleaning up the fishFirst of all, the surface of the fish scales should be scraped cleanYou can soak the fish in cold water first, and you can add some vinegar so that the scales can be easily scraped off. In addition, when cleaning the internal organs of the fish, be sure to clean it, and then put the rice flower fishThe black mucosa inside is scraped off,If it is not processed, it will taste bitter. If you feel that the fish is too sticky or smellyYou can scrub it with table saltThis can effectively improve the problem, it is worth noting that do not break the fish gall bladder, if it is accidentally broken, you can use baking soda to rub this piece, and then rinse it repeatedly with water, and then you can make fish.

Dry or wipe the rice fish and put it aside for later use, pour cold oil into the pot and heat it over low heatWhen the temperature comes up, put the fish in and fry itAt this time, you can turn to medium heat, and when both sides turn yellow, it will be set, and then you can shake the pot slightly to ensure that it does not stick. Next, you can add ingredients, such as salt, minced ginger, minced garlic and chili flakes, etc., it is best to pour it on the body of the fish, then add water to it, and simmer for about half an hour before eating.

The resulting fish is crispy on the outside and tender on the inside, and has a smooth texture, making it a great joy in life. StillIf you want the fish to have a better flavor, you can marinate it with seasonings before fryingClean the fish directly and put it in a basin, add green onion and ginger, preferably cut into segments or slices, and then add an appropriate amount of cooking wine, vinegar and salt, which is mainly to remove the smell and improve the freshness. After marinating for about 20 minutes, you can take it out and fry it directly, the same as the above operation steps.

Pan-fried rice fish is a very good way to cook, it can make the fish more delicious, and the rice fish will taste better when cleaned in advance, so it is necessary to master the cleaning method.

1. How to make fried rice fish

This dish is a home-cooked dish that many people like to eat, and you only need to prepare some rice fish and an appropriate amount of ginger to make delicious food, which is the main ingredient. Prepare some auxiliary materials, you need to prepare an appropriate amount of oil and an appropriate amount of salt, minced ginger, chopped green onions, and chopped peppers, all of which need to be prepared in advance. To make this delicacy, you need to clean the fish in advance, remove the internal organs of the rice fish you bought, and scrape off the scales of the black membrane inside the fish, clean the gills, and then prepare some absorbent paper to dry the moisture on the surface of the fish and put it aside for later use.

Next, you can start the pot to heat the oil, after the pot is heated, put the ginger prepared in advance into the pot, and apply it repeatedly, which can effectively remove the fishy smell and have the effect of improving freshness.

2. Delicious food

Pour the appropriate amount of oil into the pan, and when the oil is 5 hot, you can put the fish in the pan and fry it until it is brown, and then proceed to the next step. When the fish is set, shake the pan to separate the fish from the pan, turn it over and fry it until golden brown on both sides. After the rice fish is fried, you can put the minced ginger and salt prepared in advance, as well as chopped pepper, on the surface of the fish.

Immediately after that, you can pour an appropriate amount of water from all sides of the pot, and the water must not be overwhelmed by the fish, about halfway through the fish. You can cover the pot and simmer for half an hour, then reduce the juice on high heat, and turn off the heat when there is a little juice in the pot. The last step is to sprinkle the pot with an appropriate amount of chopped green onions, and the fried rice fish is ready, which is a very good dish to accompany the meal.

Take out the best plate, put the fish on the plate**, sprinkle with coriander, chopped green onions or chopped peppers, it is very good-looking, just like the one you bought. This fish tastes more delicious and is not particularly troublesome to make, so you can try it at home.

First of all, the fish should be cleaned, the scales on the outside should be scraped off, all the internal organs of the fish should be cleaned, and then it should be put in a clean container, then starch and eggs should be added, and after marinating for about 15 minutes, the oil should be added to the pot, and then the fish should be put in, and then the bottom should be fried and yellowed and then gently shaken, and then it should be turned over, and then salt, minced ginger, chopped pepper, add some water, cover the fish, and stew for about 45 minutes, and then add a little salt.

After the rice fish is disemboweled, the internal organs are removed, the black film inside is carefully hung off with a knife, the scales are removed, rinsed and slightly dried with kitchen paper. Heat the pan slightly, cut the ginger, smear it repeatedly in the hot pan with the cut noodles, pour oil into the pan, cook until slightly hot, place the processed fish in the pan, slowly fry the bottom over medium heat until it turns slightly yellow, and set the shape. Once the bottom is set, gently shake the pan to separate the fish from the pan and carefully turn it over so that both sides are browned.

Once the fish is fried, sprinkle salt, minced ginger and chopped chili peppers over the fish. Pour an appropriate amount of water from the side of the pot, not too little, about half of the fish, cover the pot, and simmer the fish until it is completely cooked. It's even better to leave a little more soup in the pot.

Arrange the fish on a plate, pour the remaining soup over the fish, and sprinkle with chopped green onions, which is beautiful and delicious. On the one hand, there is external cleaning, mainly scales. If it is a fish with scales, remove the scales well and try to clean the scales as much as possible.

If it is a fish without scales, then there is a lot of mucus on the surface, you need to soak it in grass ash or baking soda to remove the mucus, or you can boil it directly with boiling water. On the other hand, there is internal cleaning. Internal cleaning is mainly to hollow out the internal organs and clean a layer of black mucous membrane inside, so that there is no earthy smell.

In addition, the gills should also be cleaned.

First of all, prepare the ingredients, marinate the rice fish for a while, put it in the oil pan, fry it on both sides, and then add the ingredients and stir-fry until fragrant. Tell that the belly of the fish is broken, the internal organs are hollowed out, and then washed with warm water.

You can use the back of the knife to gently scrape, remove the internal organs, heat the oil, add ginger slices, and then put the fish in for frying, add some chopped peppers, which will be more flavorful.

I believe that people in the vast number of rural areas have eaten rice fish, that is, carp stocked in the field, and this season is the season to start plowing the fields and cultivating pure seedlings. People in the countryside know that it is time to put fish fry in the field, and now you can eat rice flower fish when the rice is ripe, and rice flower fish generally says that when the rice blooms, the fish eats the rice flower that falls into the water, and the fish is the fattest at this time.

Rice fish in the field.

Let's share the sour soup fish practice in southeast Guizhou.

1. Two catties of rice fish, cut the right side of the fish and take out the fish gallbladder, otherwise, the cooked sour soup fish is bitter, because if the fish gall bladder is not taken out, the fish gall will explode in the pot and the fish bile will flow out, destroying a pot of delicious sour soup fish.

Deep-fried fish.

2. There are two ways to make red sour soup fish, one is to put the fried fish into the prepared sour soup, and the other is to put the processed fish directly into the sour soup with the sour soup. There is also white sour soup. Here we mainly share the red sour soup.

Fried fish, the fishy smell is not very strong, and don't fry it too dry, there will be no fish smell when it is fried.

Served with a sour soup.

3. Prepare ginger, garlic, garlic sprouts, dried chili pepper (specially made in southeast Guizhou), sour soup fermented in rice water, lard (if you want to eat oily, use fried ginger, garlic and chili). Put the oil in the pot on the fire, heat it, add ginger and garlic and fry until golden brown, then pour in the bad chili pepper and stir-fry until the bad chili pepper is also golden, put salt monosodium glutamate chicken essence, pour in the sour soup fermented by rice water, boil and pour in the processed fish, and wait until it is cooked.

There are many types of fish, our most common is crucian carp, there are many fish and crucian carp are quite similar, so sometimes we will mistakenly think that they are a kind of crucian carp, rice fish everyone has heard of it, there are not many people who may know it, its appearance seems to be similar to crucian carp, but there is still a difference when you look closely, there are many ways to do rice fish, how is it the best?

Dried rice and fish. According to research, rice fish originated in the early Northern Song Dynasty, and the local mountain people began to produce it. After the establishment of Wuyi Mountain (formerly Chong'an), the county government of all dynasties chose "Tian Carp Dry" as a tribute to the court, and has been praised and praised many times, and has a long history of thousands of years.

The production method of dried rice fish is very particular, generally choose 100 grams to 200 grams of fresh fish, after washing, leave the scales and gills, fill the belly with salt, pepper and garlic, marinate for several hours and put it in the pot to dry, spread on the bamboo sieve. Then use dried wild vegetables, green beans, dried bamboo shoots, dried bitter vegetables and other ingredients to lay the bottom of the pot, smear the fish with chili sauce and line it up along the pot, when the fish bones are soft and the fish meat is not broken, you can put it in a bamboo roasting basket, and finally bake it with charcoal fire for one to two days.

Glutinous rice and rice fish.

After steaming the glutinous rice, heat the heat and cool it, wait for the glutinous rice to cool to about 30 degrees, add an appropriate amount of koji yeast, stir evenly and then put it into a porcelain container, put it in a cool and ventilated place to ferment naturally, and dry the steamed rice fish naturally. After the glutinous rice is fermented, white fluff will grow, and then add an appropriate amount of chili noodles, salt, and minced ginger to the glutinous rice, and stir well; Wrap the stirred glutinous rice with air-dried fish, tie it with a rope, and put it in a jar to ferment for three to five days.

Taro rice fish.

Take an appropriate amount of taro peel and wash it and cut it into pieces, put an appropriate amount of water, taro, bay leaves, ginger slices, and salt in a casserole and cook until seven or eight layers are cooked; Then add edamame, minced garlic and chili peppers; Then fry the rice fish in a frying pan until golden brown, add salt, light soy sauce and cooking wine to boil, and finally pour the fish into the taro casserole and cook for 10 minutes. The taro is fused with the freshness of the rice fish, and the mouth can't stop at all.

Stewed rice and fish with fish sauce.

When the fish is fried on both sides until it is slightly yellow, pour in water and taro, simmer for 10 minutes, add Leishan fish sauce, salt, cooking wine, balsamic vinegar, and boil until the fish soup is rich. This method is a unique preparation method of Miao villages, and the stewed rice fish is delicate and tender, so you can try it and taste a different local taste.

After the fish body is cut and washed, the fish is put in the tank, salted for 6-8 days out of the tank, dried until there is no moisture on the body surface, and then smoked with a slight fire for 6-8 hours, the amount of smoke and temperature should be controlled when smoking, and turned every 2 hours to ensure that the fish body is fully smoked. Preserved fish has a unique flavor and a long storage time, and this practice has always occupied an important place in the southern food culture.

Boiled rice fish in brown buns.

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Boiled rice and fish in brown buns This is a well-known delicacy in Dehong Prefecture, a delicacy that can make tourists have endless memories. The brown bag here refers to the light yellow color of the palm tree (sweet brown, in fact, it still has a bitter taste) before it blooms, like caviar.

Rice carp is a medium-sized, well-proportioned carp. When cooking, rice fish, brown buns, and dried pickled vegetables are stewed together in a clear broth, and finally condiments such as large turnip are added.

The taste is fresh and bitter, bitter and sweet, which makes people want to stop.

Boiled rice fish with sour bamboo shoots.

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Boiled rice fish with sour bamboo shoots is only a delicacy that any Dehong person can't resist.

Sour bamboo shoots are the most common condiment of the Dehong Dai people, and they have a "skin smell" smell. Some tourists are not used to this taste, they think it is too unpleasant, and even disgusting, but as long as you eat it two or three times, I am afraid that you will fall in love with it unconsciously, and you may easily become addicted.

You can choose the smallest fish for boiled rice fish with sour bamboo shoots, which is more flavorful. The finished dish tastes sour, spicy and refreshing, and is extremely delicious.

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Saski, a traditional famous dish of the Dai nationality, refers to the method of using various minced meat to add unique condiments and blends to make a dipping water and dipping rice noodles to eat. Yusa, that is, made of fish, is called "Baza" in Dai language.

It is better to choose grass carp with more than three or four catties of fish to make fish sprinkles. The taste is sour, spicy and refreshing, bitter and sweet. Visitors may not be used to eating for the first time.

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Land, sea and air", this is amazing. "Sea, land and air" is a special food popular in western Yunnan in recent years, popular in Dehong Prefecture, Tengchong and other places.

"Hai" refers to rice and fish, "land" refers to various land-grown vegetables, and "Kong" refers to bee pupa. It is made by boiling vegetables such as cereal, fish, loofah or brown bun with bee pupae in one pot.

The finished dish is fragrant but not greasy, light but not thin, sweet and sour, just right.

Deep-fried rice fish.

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There is no technical content in deep-fried rice fish, as long as you master the heat, you can usually choose small rice fish for frying.

After slaughtering the live fish, marinate it with salt, rice vinegar, rice wine, and minced ginger for a while. It can be fried over high heat, and when it is fried until the appearance is golden, it can be taken out to control the oil. It is fried and eaten, the taste is crispy and crispy, and it is the best for wine.