Crispy crucian carp(su xiao ji yu )

Method of crispy small crucian carp

Raw materials for making crispy crucian carp

Small live crucian carp (preferably about 10 cm long) 1 kg, 600 grams of scallion. Sesame oil 120 grams, sugar 30 grams, 60 grams of rock sugar, 100 grams of sugar, 3 grams of five spice powder, cinnamon, pepper, aniseed, clove, cardamom a total of 6 grams, cooking wine 120 grams, vinegar 120 grams, soy sauce 120 grams, ginger 12 grams.

Processing steps of crispy crucian carp:

1. Remove the gills and scales of the crucian carp, cut a small opening about 2 cm long along the abdomen of the crucian carp under the gills, take out the viscera (be careful not to break the gall bladder), and wash it with clean water.

2. Cut the scallion into 10 cm long pieces. Mix soy sauce, vinegar and cooking wine together to make seasoning water.

3. Add a room of pig ribs in the casserole, then spread a layer of ginger, and then sprinkle with cinnamon, pepper, Daliao, clove, cardamom and other spices. Then put the fish head to the edge of the pot, centrifugally code into a neat circle one by one (leave a hole in the middle to form a chrysanthemum shape) and sprinkle five spice powder on it. Add a row of fish in the middle, cover the small hole, and then sprinkle a layer of five spice powder to make the scallion section chrysanthemum shaped. Pour the sugar and rock sugar into the middle of the scallion section, pour the sesame oil and sugar evenly over the scallion section, and add more than half of the seasoning water

The characteristics of crispy crucian carp are as follows

The color is delicious, the fish is fat and tender, the thorn is crisp and crisp, and the taste is special.

Crispy crucian carp

Crisp small crucian carp, is a home dish. The main ingredients are Carassius auratus, nutmeg, soy sauce, pepper, vinegar, star anise, yellow rice wine, ginger, white granulated sugar, shallot, rock sugar, sugar color, five spice powder, cinnamon, sesame oil and clove.

Characteristics of dishes

The taste of the dish is meat and thorn crispy. The taste is crisp, fragrant and delicious.

practice

Manufacturing materials

Ingredient: 2500g crucian carp

Seasoning: nutmeg 3G, soy sauce 100g, pepper 3G, vinegar 100g, star anise 3G, yellow rice wine 100g, ginger 30g, white granulated sugar 50g, shallot 100g, rock sugar 100g, sugar color 20g, five spice powder 5g, cinnamon 3G, sesame oil 100g, clove 3G

Production technology

1. Remove the scales and gills of the small crucian carp, cut a 1.65cm long mouth under the gills along the belly of the fish, take out the viscera, and wash it with clean water

；

2. Cut the scallion into 11.6cm long segments;

3. Put vinegar, soy sauce and yellow rice wine together to make a sauce;

4. Lay a layer of pork ribs in the casserole, and then a layer of ginger slices. Sprinkle cinnamon, clove, cardamom, pepper and star anise. Then, put the fish head to the edge of the casserole and the fish tail to the center of the casserole, one by one, and code them into a circle (leave a small hole in the middle. The shape is like chrysanthemum). Sprinkle with five spice powder;

5. Lay a row of fish in the middle (covering the small hole) and sprinkle with five spice powder;

6. Put the scallion on the fish in Chrysanthemum shape;

7. Pour sugar and rock sugar residue in the middle of the scallion, pour sesame oil and sugar evenly over the scallion, and add about 400 grams of juice;

8. After the casserole is installed, bring it to a boil over high heat, cover it with a porcelain plate slightly smaller than the casserole, and simmer over low heat instead;

9. When simmering, let the soup come out around the porcelain plate. It takes about 9 hours, and the fish will simmer well;

10. Then, remove the porcelain plate and let it dry overnight. First, take out the scallions, and then take the fish slowly (keep the fish shape intact);

11. Put a little scallion on the fish and drizzle with the original soup.

Process tips

1. In the initial processing of crucian carp, pay attention not to break the gall bladder, and do not pick out the fish that break the gall bladder, so as to avoid "one screw ring, one pot of soup";

2. When simmering, if the soup doesn't come out around the porcelain plate, it's because the soup is not enough. You can add some juice (about 100ml) until the soup comes out. When simmering, it is necessary to keep the soup pouring out around the porcelain plate, so as to add the juice one after another.

3. According to experts, before the crucian carp is put into the pot, people often forget to scrape the scales, pick the gills and cut the abdomen to remove the dirty, but rarely remove its throat teeth (the teeth in the throat behind the gills). In this way, the taste of the soup of crucian carp, especially when it is stewed or braised in brown sauce, is not good, and some of them have a heavy mud flavor. Therefore, it is best to remove the throat teeth of crucian carp before cooking

Carassius auratus is sweet in taste and flat in nature. It enters the channels of spleen, stomach and large intestine. It has the functions of invigorating spleen, appetizing stomach, benefiting qi, benefiting water, dredging milk and removing dampness.

4. Fish cutting method: the meat is thin, the fiber is short, and it is easy to break. When cutting the fish, the skin should be facing down, and the knife edge should be inclined in. It's better to cut along the bone. The skin of the fish has a layer of mucus, which is very slippery, so it's not easy to cut. If you put your hand in salt water for a while, it won't slip.

nutritive value

Crucian carp: crucian carp has the functions of Invigorating Qi and spleen, eliminating stomach yin, diuresis and detumescence, clearing heat and detoxification, and has the effect of reducing cholesterol; with crucian carp, it can treat aphthous ulcer, ascites, water emulsion and other diseases, often eat crucian carp, it can prevent and treat hypertension, arteriosclerosis, coronary heart disease, it is very suitable for fat people to eat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Su Xiao Ji Yu