Ciba fish(ci ba yu )

Ciba fish method:

Raw materials for making Ciba fish:

There are 750 grams of pure carp meat, 5 grams of refined salt, 35 grams of soy sauce, 10 grams of vinegar, 5 grams of yellow rice wine, 10 grams of scallion, 5 grams of ginger slices, 5 grams of minced ginger, 20 grams of sugar, 5 grams of dried pepper, 2 grams of monosodium glutamate and 150 grams of sesame oil.

Processing steps of Ciba fish

1. Chop the carp meat into 5cm long and 3cm wide pieces, put them in a small basin, add 3G of refined salt, 5g of ginger and scallion, mix well, marinate for 12 hours, and take out to dry.

2. Put 100 grams of sesame oil in the frying pan and heat it. Then put the fish pieces into the pan one by one and fry them until golden yellow. Add refined salt, soy sauce, monosodium glutamate, vinegar, sugar, ginger, yellow rice wine, dried pepper section and 250 grams of water. When the sauce is thick, pour in sesame oil, sprinkle with Scallion section and serve.

The characteristics of Ciba fish are as follows

This dish is a famous local dish with strong local flavor of Hubei Province. Its taste is salty and spicy, and its aroma is pungent. Food can increase, wine can change taste. In Southeastern Hubei, it is a hobby for people to eat Ciba fish.

Ciba fish

Ciba fish is a famous traditional dish with strong local flavor in Hubei Province, belonging to the Hubei cuisine. It is mainly made of fish, salted, dried and fried. In Southeastern Hubei, it is a hobby for people to eat Ciba fish.

Ciba fish "tastes salty and spicy, and has a strong aroma. It is said that" smelling is smelly, eating is fragrant ". It is a hobby for people to eat Ciba fish in the southeast of Hubei Province.

Recipe name

Ciba fish

Cooking materials

1. 750 grams of fish, 5 grams of ginger, 5 grams of refined salt, 5 grams of minced ginger, 35 grams of soy sauce, 20 grams of sugar, 10 grams of vinegar, 5 grams of dried pepper, 5 grams of yellow rice wine, 10 grams of scallion, 150 grams of sesame oil.

2. Grass carp, pepper, dry red pepper, salt, ginger, cooking wine, soy sauce, vinegar.

Cooking technology

Practice 1

1. Cut the fish into 5cm long and 3cm wide pieces and put them in a small basin. Add 3G of refined salt, 5g of ginger and scallion. Mix well and marinate for 12 hours. Take out and dry.

2. Put 10g sesame oil in the frying pan and heat it. Then put the fish pieces into the pan one by one and fry them until golden yellow. Add refined salt, soy sauce, sugar, ginger, yellow rice wine, dried pepper and 250g water and cook them together until the sauce is thick. Pour in sesame oil and remove the scallion section. Serve.

Practice 2

1. Remove the head of grass carp, cut it into small pieces, put it into a big bowl, add salt, ginger, dried pepper, Chinese prickly ash, cooking wine and vinegar, and marinate it for more than 2 days;

2. Take out the salted fish, peel off the marinade and fish, spread the fish in a ventilated place and cool for half a day to remove the water on the surface of the fish;

3. Dried fish, in the pan. A small amount of oil, small fire to both sides of the fish Kang after Golden out of the pot standby;

4. Pour the marinated fish water into the pot, add a little vinegar and soy sauce, add some water, bring to a boil, and bring out the fragrance;

5. Bring the fish back to the pot and cook for 2.3 minutes. (remember to turn the bottom in the middle) then heat up to collect the juice.

Practice 3

1. Clean the grass carp after removing the scales and viscera. Cut off the head, then cut the fish into small pieces about 6cm evenly and put them into a large bowl.

2. Add shredded green onion, minced ginger and minced garlic. Cut the dried pepper into sections with scissors and pour in. Then pour in the pepper, cooking wine and salt, and mix them evenly with your hands

3. Put the fish together with seasoning into the sealed bag, seal the mouth, and put it into the refrigerator freezer for 7 days.

4. 7 days later, take out the salted fish and thaw it. When the fish is half dry, peel off the seasoning from the fish and put it into a small bowl.

5. Put a little oil in the pot. When it is 70% hot, put the fish on the Kang. Fish Kang to double golden, fished out.

6. Pour the marinated fish into the pot, add soy sauce, sugar and a little cold water. After 20 seconds of high heat, pour the fish back into the pot, cover the pot and cook for 2 minutes. Open the lid and collect the juice. Before leaving the pot, add a few drops of vinegar to improve the freshness of the fish. Sprinkle some sesame seeds after serving.

Practice 4

< I1. < / I chop the fish into 5cm long and 3cm wide pieces and put them in a small pot. Add appropriate amount of green onion, Chinese prickly ash, ginger, dry pepper, salt and cooking wine to make a marinating seasoning;

< I2. < / I mix well, massage slightly to taste, put it into a sealed container, and then put it into the refrigerator to marinate;

< I3. < / I take out the fish, remove all the marinated seasonings (keep), and put the fish pieces on the dustpan;

< I4. < / I put it in a cool and ventilated place and keep it half dry;

< i5. < / I prepare other ingredients, soy sauce, cooking wine and vinegar mixed with a juice, and then prepare some cooked sesame seeds;

< I6. < / I wipe it with ginger in a hot pot, and then add some oil into the pot;

< i7. < / I put in the dried fish pieces and slowly put them on both sides of the Kang with a small fire;

< I8. < / I take it out when both sides are golden;

< i9. < / I put the pickled seasoning into the pot and stir fry over low heat until fragrant;

< I10. < / I pour the fried fish into the pot and stir fry the fish over low heat;

< i11. < / I after dry frying, pour in the prepared juice to make it evenly wrapped on the fish, and collect the juice before starting the pot;

Sprinkle with sesame and stir fry;

After the juice is dry, take the pot and put it on the plate.

Tips

The first step: select material, it's better to choose bigger grass carp or carp, the meat is delicious, the meat is more thorn less, cut it into 5cm long, 3cm wide fish pieces, so that the size can make the fish taste better; (now it's very convenient, in the vegetable market or supermarket can let others help you clean up); the second step: pickle, Put the cut fish into the seasoning, mix well, massage slightly and marinate for one night; (you can also put it into the fresh-keeping bag, shake well and marinate in the refrigerator for a long time) step 3: air dry, put the salted fish in a cool and ventilated place, air dry, don't blow dry too much, keep some water; (this step must ensure hygiene, because it is placed outside Dried fish will lead to red or bird, must pay attention to); fourth step: fried, add an appropriate amount of oil, with a small fire will be dried on both sides of the fish slowly fried to golden yellow; (oil not much, small fire, slowly fried, until the color becomes golden yellow can be); fifth step: dry fried, first fried seasoning, and then stir fried fish pieces with a small fire, into the required sauce（ Can be salty, spicy, sweet and sour taste, but not too much), so that the sauce in the pot evenly wrapped in the fish;

Practice 5

< I1. < / I cut the cured fish into pieces about 2 cm wide

Soak in warm water for 30 minutes

< I3. < / I remove, drain and drain with kitchen tissue

Then add the vinegar and mix well as the sauce

Add proper amount of oil into the frying pan and heat it to 70%. Place the preserved fish skin downward

Fry until golden on both sides. Drain and set aside

Add a little oil to the pan, heat it up, add pepper and dried pepper to stir fry until fragrant

Add garlic, shredded ginger and scallion to stir fry for a while

< I10. < / I stir fry the cured fish, add the sauce, stir fry until the soup dries, and sprinkle with Scallion when out of the pot.

Chef tips

1. It's best to make Ciba fish with carp.

2. Marinate the fish thoroughly and let it dry.

3. When frying fish, pay attention to the heat, do not fry too long.

Other practices

1. Cut grass carp into small pieces, rinse and drain more than water, mix in salt and cooking wine, and marinate for half an hour.

2. Cut onion, ginger and garlic, cut pepper short, and rinse pepper. Pour all into the fish, mix well, put into the fresh-keeping bag, put into the refrigerator frozen layer, at least 5-7 days, this process is to let the fish taste slowly.

3. Thaw the fish a week later, clean the seasoning, spread it on the plate and dry it in a cool and ventilated place.

4. Put the seasoning aside.

Kang, similar to frying, but slightly less oil. It's easy to use non stick pot to keep the fish intact.

6. Fry until golden and remove.

7. Don't add any more oil left in the pot. Saute all seasonings used for salting fish.

8. Add vinegar, soy sauce and half a bowl of water, bring to a boil.

9. Pour in the fish again, add a small spoon of sugar and sesame. Cook in a pan for about 2.3 minutes. The soup boiled out of the pot.

The recipe is complementary

Carp: carp and mung beans, taro, butter, pig liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, red beans and dog meat with food, also avoid with the cinnabar in traditional Chinese medicine; carp and pickles with grams: can cause digestive tract cancer.

dietary nutrition

Carp: carp is rich in high quality protein

Chinese PinYin : Ci Ba Yu