What is the best way to make a slow growing fish that is treated as a small trash fish?

In daily life, diet is an important part of our life, and now with the improvement of living standards, life is good and consumption is diversified. In addition to meat and vegetables, fish is also a common food on the family table.

I remember when I was a child, in the rivers in the countryside, there was a relatively common small wild fish, the fish was no more than 9 centimeters long, and it looked more like an ear of wheat in the ground, hence the name. When I was young, my grandfather would fish it back for me to eat, and it didn't look healthyHowever, eating wheat ear fish regularly can replenish qi and strengthen the spleen, supplement calcium and trace elements, and have a good nourishing effect on children and the elderly. Now it's not expensive to buy this kind of fish in the vegetable market, 8 yuan and 1 catty, and it is often recognized as a small miscellaneous fish, and it is a pity that you don't know how to eat it.

【Crispy and spicy river fish】

——Ingredients Required——

Half a catty of wheat ear fish, 2 slices of ginger, 1 tablespoon of white wine or cooking wine, appropriate amount of salt, appropriate amount of pepper, 1 teaspoon of white vinegar, 10 peppercorns, 1 tablespoon of chili powder, 1 tablespoon of cooked sesame seeds, 1 teaspoon of Sichuan pepper powder, 1 tablespoon of starch, 1 egg 1 tablespoon of flour, 1 shallot.

[Production Steps]:

1. A collection of ingredients, I want to prepare all the ingredients, cut the shallots into minced pieces, and the wheat ear fish is fresh after I buy it, and the small fish is very fresh, and the taste will be very good.

2. Clean the wheat ear fish, add a small amount of salt, white wine, shredded ginger and peppercorns, put a small amount of vinegar and stir evenly and marinate for about 10 minutes.

3. Prepare a small basin, beat an egg, 1 spoon of starch and flour, 1 gram of salt, pepper, and a small amount of water into a batter, put the marinated wheat ear fish into the batter and stir well.

<>4. Pour an appropriate amount of cooking oil into the pot and heat it, and when it is hot to 7, put the wheat ear fish with batter in it, put it into the hot oil one by one, turn it to medium heat and start frying.

5. After the appearance of the small fish is yellowed, take it out and control the oil, if you like to eat more crispy and then put it back in the pot for re-frying, or take it out to control the oil.

6. Put an appropriate amount of oil in the pot for stir-frying, pour in the fried fish, put in chili powder, pepper powder, sesame seeds and a small amount of sugar and stir-fry evenly.

7. Sprinkle chopped green onions after the pot is finally out of the pot, turn off the heat after stir-frying evenly, and put it on a plate. Eat it hot and very crispy, I think it is the best way to fry such a small fish, and the small fish that comes out after frying is spicy, crispy, and great.

[Tips]:

1. The wheat ear fish does not go to the fish scales, the wheat ear fish is marinated with cooking wine and salt, fried until crispy, and then cooked with seasonings, the fish meat is intact and not broken, the fish scales and fish bones can be eaten, and it tastes spicy and chewy, crispy and delicious.

2. How to clean the wheat ear fish: wash the wheat ear fish, cut it in the belly of the fish with a knife, remove all the internal organs of the small fish, and then wash and drain the water for later use.

3. The small fish after re-frying is more crispy, but it must be fished out as soon as possible.

Generally, we choose to fry this kind of fish. After frying, it is fragrant and crispy, and it is very delicious.

First of all, add a little light soy sauce, dark soy sauce, salt and marinate the fish, then wrap it with a layer of starch and egg liquid, put it in the oil pan, fry it slowly over low heat, and wait until the surface is golden brown, and then remove it.

The small trash fish is cleaned up, wrapped in flour and fried in an oil pan until it is seven mature, and then fried again after it cools and then fried until golden on both sides is the most delicious.

When the oil temperature rises, the small trash fish that has been controlled by oil will be fried again again, and the small trash fish will become charred and crispy, and the fish bones will also be scorched, so there is no need to spit out the bones at all. This effect can also be obtained by breaking the crucian carp in half in half and then frying it. Put the bottom oil in the wild pot and fry the two slices of small trash fish until golden brown, add ginger slices and cooking wine, pour in an appropriate amount of boiling water, and add tofu and shredded white radish.

Put a little lard. Wait until the soup turns milky white, add salt, chicken essence, white pepper and red dates. Simmer for a while.

The braised is also very delicious, the soup is not completely dry, like a practice in the north, used to eat steamed buns, the taste is very good, clean and tidy up and add salt, chicken essence, spiced noodles, pepper, cooking wine (the amount is more than usual, or high liquor), green onion and ginger shreds, mix well and marinate for 20 minutes. Pat the flour dry and fry it in oil to make a delicious meal.

<> braised yellow fish. This dish is the dominant variety of Kaifeng Night Market, whether it is delicious or not, as evidenced by its popularity for many years. This dish is made from the convenience of the ingredients.

Kaifeng is close to the Yellow River and is an inland water city, rich in small fish and shrimp resources. Kaifeng people will eat and love to eat, after removing the internal organs, marinate it with salt and cooking wine and pepper, fry it over high heat until golden brown, put a small amount of oil in the pot, pour in the garlic, ginger and shallots, tempeh and stir-fry fragrantly, put in fish and green peppers, a little soy sauce, sugar and chicken powder, stir-fry carefully, put in the chopped purple before coming out of the pot, put in ginger, garlic and chili pepper to fry together, add salt and chicken essence to taste, sprinkle some green onion before going out of the pot.

Eating fish is completely amateur. It's not that the fish isn't tasty, but the spines are too much trouble – I'm a true lazy person. Among the cooking methods of steaming, braising it, pan-frying, and dry frying, I always prefer to pan-fry or dry frying, which seems to be better served in an iron pot.

Green onion, ginger and garlic, seasoning, cinnamon, Sichuan pepper, salt, bean paste, light soy sauce, dark soy sauce, cooking wine, white wine, brown sugar. Put some pickles. I put a cake on the side or on top of the fish.

Fragrant. Boil and turn to low heat to season directly, chicken essence, appropriate amount of monosodium glutamate, I personally sing it and feel that the taste can be on the line, and then go directly to blanch the trash fish, simmer for a few minutes on low heat, and the soy sauce must be soaked in itself when mixed with water.

The small trash fish are cooked deliciously, and it is best to fry them until golden brown, fragrant, crispy, crispy and delicious, and they are delicious when they are snacks or snacks.

Remove the internal organs of the small trash fish, wash it, drain the water, add salt, marinate for 30 minutes, and prepare the minced green onion, ginger and garlic.

Put the egg tutorial egg mixture, put it in a bowl, and each small fish should be covered with egg liquid, and put the small fish into the oil pan and fry it to make the small fish golden brown.

Add chopped green onions, ginger, garlic, and sugar.

Put in the pepper noodles, salt, wolfberry soaked in the height of the number of white wine, white vinegar, soy sauce into boiling water, simmer for 40 minutes, when the soup is all stewed, put MSG.

The home recipe for small trash fish is as follows:Ingredients: 250 grams of small white fish, 100 grams of fragrant sauce, appropriate amount of oil, 1 green onion, 1 slice of hall ginger, 2 cloves of garlic, 1 teaspoon of thirteen spices, 1 tablespoon of cooking wine, 2 teaspoons of sugar, 3 dried chili peppers, water.

Tools: plates, pots, spatulas, kitchen knives, cutting boards, drain beams.

1. Clean up the small white fish, wash it, and drain the water.

2. Cut the dried chili pepper into sections, chop the green onion, mince the ginger, slice the garlic, and prepare the fragrant sauce.

<>4. Add an appropriate amount of water to the slag state, then add sugar, cooking wine, thirteen spices, and bring to a boil.

5. Put in the small fish, bring to a boil over high heat, turn to low heat, and cook to taste, during which you should turn it several times to prevent the sauce from sticking to the bottom.

6. When a little soup is left, turn off the heat, put it on a plate, and sprinkle with chopped green onions.

The homely practice of small trash fish:Ingredients: Appropriate amount of salt, 1 tomato paste, appropriate amount of blending oil, appropriate amount of coriander.

Excipients: ginger, green onion, garlic, chili, salt, soybean paste.

Steps: 1. All kinds of small fish, remove the scales and internal organs, and clean them.

2. Slice the green onion and ginger, pat the garlic, cut the millet into spicy sections, and slice the tomatoes.

3. Put oil in the pot, add green onions, ginger, garlic, chili, peppercorns, star anise, and stir-fry until fragrant.

4. Add tomatoes and stir-fry to make a red soup.

5. Place the fish on top of the green onion, ginger and garlic.

6. Add water, cover the fish, put a little salt, 1 tablespoon of Haitian soybean paste, bring to a boil over high heat, and simmer over medium-low heat until the soup is dry.

7. Add a little coriander and remove from the pan.

What does a wild small fish eat depends on the species of fish, and the food eaten by different fish is different, and the following is an analysis of the food eaten by several types of fish. Hall posture.

1. All kinds of fish have different needs for food due to their different water environments and living habits. Most of the juvenile fish use plankton as the basic bait, and their feeding habits are mixed, and they grow with the development of the fish themselves. After entering the adult stage, their feeding habits gradually show different characteristics, which are roughly divided into three categories: meat, vegetarian and omnivorous.

2. Meat feeding or carnivorousness: most of the fish that eat meat have sharp teeth and a very elastic and thick appetite, and black fish, catfish, mandarin fish, and sturgeon can be described as typical representatives of meat-eating fish. They specialize in fish, shrimp, and frogs as their staple food, and never eat vegetarian food.

Big fish eat small fish" is mostly done by them, and some of them also eat the same kind of food, the son eats the father's meal, and the weak eat the strong; There are also some meat fish stomachless, toothless, only "pharyngeal teeth", most of them are meat omnivorous, not only eat fish and shrimp, but also eat a variety of insects and miscellaneous meat, internal organs, not only eat snails, clams, mollusks and other benthic organisms (such as herring), and filter feed the upper rotifers, crustaceans, cladopods and fleas and other plankton (such as bighead carp), their commonality is that they generally do not eat vegetarian.

3. Vegetarian or herbivorous: This kind of feeding adult fish feeds on water and terrestrial plants, such as aquatic turnips, small duckweed, bitter grass, sageweed, Malayan eye cabbage, black algae, terrestrial barnyard grass, wolf tail, dog tail grass and young stems, leaves and seeds of leguminous plants, dandelion and wild lettuce in the Asteraceae family, and the representative fish of vegetarianism are grass carp and bream, which have a pair of serrated throat teeth, which are enough to cut off plant stems and leaves. Silver carp, which mainly filter-feed planktonic algae, also fall into this category.

Fourth, omnivorous: the typical representative of omnivorous is crucian carp and carp, they are meat and vegetarian taboo, the food range is very wide, the above meat and vegetarian bait is almost omnivorous, but different fish, different seasons, different waters have their own focus. Fishing enthusiasts have this experience:

In early spring and late autumn, when the water temperature is low, they mostly eat earthworms, while in the warmer summer, they eat small fish.