Crispy Crucian Carp(su ji yu )

Method of crispy crucian carp

Raw materials for making crispy crucian carp

750 grams of crucian carp.

Seasoning for crispy crucian carp

Sugar, vinegar, cooking wine, soy sauce, green onion, ginger, garlic, soy sauce, salt, sesame oil, soup.

Processing steps of crisp crucian carp:

(1) Stir fry the crucian carp in the oil pan until the skin is hard.

(2) sprinkle onion, ginger and garlic in the wok, then sprinkle with a layer of scallion, ginger and garlic. Then the fish will be finished. Add the sauce, sugar, vinegar, salt and sesame oil to the fish. Then the soup will be able to drown the fish. When the pot is boiling, taste it up after burning, and burn it in a small heat for about two hours until the fish bone is crispy.

The characteristics of crisp crucian carp are as follows

The bone is soft and the fish is not broken. It is salty and delicious

Crispy Crucian Carp

Crispy crucian carp is a famous traditional dish in Jiangsu Province, which belongs to the Department of Jiangsu cuisine. Crisp fish, also known as crisp fish, originated from the Zhao family in Handan, the hometown of crisp fish in China. It was introduced into the palace by the people in the Wei and Jin Dynasties. In the early years of the Northern Song Dynasty, it was granted the imperial edict by Zhao Kuangyin (a native of Hebei Province), the Taizu of the Song Dynasty. The key to making Crispy Fish lies in "material scenting".

Brief introduction of crispy crucian carp

Crispy crucian carp is a famous traditional dish in Jiangsu Province, which belongs to the Department of Jiangsu cuisine. Crisp fish, also known as crisp fish, originated from the Zhao family in Handan, the hometown of crisp fish in China. It was introduced into the palace by the people in the Wei and Jin Dynasties. In the early years of the Northern Song Dynasty, it was granted the imperial edict by Zhao Kuangyin (a native of Hebei Province), the Taizu of the Song Dynasty. The key to making Crispy Fish lies in "material scenting".

Characteristics of dishes

Crucian carp has the functions of Tonifying Qi and spleen, eliminating stomach yin, diuresis and detumescence, clearing heat and detoxification.

Traditional home style

raw material

Eight small crucian carp (about 500g), 250g kelp, 150g carrot, 150g peeled water chestnut, 20g sugar, 20g ginger, 30g soy sauce, cooking wine, thin, sesame oil, 30g vinegar, and appropriate amount of refined salt, anise, Amomum villosum, cardamom, clove, cinnamon and licorice.

Making method

1. Remove the scales, gills and viscera of crucian carp, scrape off the black membrane in the abdomen, wash and drain; wash kelp after soaking; cut scallion into sections; loosen ginger; wrap anise in gauze. 2. Take a casserole, put a clean broken bowl on the bottom of the casserole, spread a layer of kelp on the top, put the scallion and ginger on the top, put the crucian carp in the casserole neatly, put the anise, Amomum, cardamom, clove, cinnamon and licorice in the middle of the fish, put the carrot roll wrapped in kelp on the fish, put the water chestnut on the top, cover it with a wide kelp, and then press it with a flat plate button. 3. Put sugar, vinegar, cooking wine, soy sauce, sesame oil and refined salt in a bowl, add water to mix well, then pour into a casserole, heat it over high heat, and then turn it to low heat. When the crucian carp is crisp and black (about 2 hours), leave the fire to cool, and pour sesame oil and juice on it.

characteristic

Meat rotten bone crisp, sweet salty slightly sour, Jianpi Lishui, Huatan Lishi.

Other practices

1. Remove the root of scallion, wash and cut into sections;

2. Wash and slice ginger;

3. Scrape the scales off the gills, fins and viscera of crucian carp, wash them and drain the water for use;

4. The bottom of the casserole is lined with bamboo mat and covered with a layer of chives;

5. Then line up the crucian carp's belly and head to the edge of the pot;

6. Put a layer of chives on the fish;

7. Arrange a layer of crucian carp on the scallion surface as before;

8. After arranging, add yellow rice wine, vinegar, soy sauce, sugar and ginger slices, put them on a high fire and boil them, then skim off the foam;

9. Take a big disc and press it on the fish. Cover the pan tightly and simmer for about 4 hours;

10. When the fish bone is crisp and the marinade is thick, add sesame oil;

11. When the soup becomes sticky, put it on a plate with juice.

Process tips

1. To cook crispy crucian carp, choose fresh small crucian carp, about 50g each. That is to say, in Cao Yin's poems of the Qing Dynasty, the so-called "two inch fish with new eyes burned".

2. When cooking, you must add vinegar and simmer with low heat to make each fish complete and the fish bones crisp.

Taste of dishes

The body of the fish is bright red and perfect, and the chopsticks are not broken. The fish bone is crisp, without sticking or residue. It melts immediately in the mouth, but the fish is chewy and tastes delicious. The crisp smell is slightly sweet.

dietary nutrition

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.

The recipe is complementary

Crucian carp: crucian carp should not be eaten with garlic, granulated sugar, mustard, sea cucumber, honey, wax gourd, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.

History and culture

Crisp crucian carp is a famous traditional dish in Jiangsu Province.

nutritive value

1. The crispy crucian carp is cooked with seasoning instead of water. The fish taste is not lost, and the crispy smell is slightly sweet. It is not only an ideal food for the old and young, but also a delicious food with wine.

2. Carassius auratus is sweet and smooth, rich in protein, fat, calcium, phosphorus, iron, riboflavin, carbohydrate, inorganic salt and other nutrients. It has the effect of warming the middle and lower Qi, diuresis and detumescence, and unblocking the pulse and lower milk.

Another way

Fresh small crucian carp.. 20 pieces of vinegar.. 300g

Shao wine... 100g soy sauce... 200g

100g sugar, 300g scallion

Ginger slices... 50g sesame oil... 200g

[cooking method]

1. Scrape the scales off the gills, fins and viscera of the crucian carp, wash and drain the water for use. Remove the root of scallion and wash.

2. Lay a layer of chive on the bottom of the casserole with bamboo mat, and then put the crucian carp belly up and head to the edge of the casserole. Put another layer of chive on the fish and arrange the crucian carp on the surface of the chive as before. After arranging, add Shaoxing wine, vinegar, soy sauce, sugar and ginger slices, boil them on the high heat, skim the foam, take a large disc and press it on the fish, cover the pot tightly, and simmer for about 30 minutes After about 4 hours, when the fish bone is crisp and the marinade is going to be thick, add sesame oil. When the soup becomes sticky, put it on a plate.

[process key]

1. To cook crispy crucian carp, choose fresh small crucian carp, about 50g each. That is to say, in Cao Yin's poems of the Qing Dynasty, the so-called "two inch fish with new eyes burned".

2. When cooking, you must add vinegar and simmer with low heat to make each fish complete and the fish bones crisp.

[flavor characteristics]

1. The crispy crucian carp is cooked with seasoning instead of water. The fish taste is not lost, and the crispy smell is slightly sweet. It is not only an ideal food for the old and young, but also a delicious food with wine.

2. Carassius auratus is sweet and smooth in nature. It has the functions of warming the middle and lower Qi, diuresis, detumescence, activating the pulse and lower milk.

3. The fish body is red and perfect, and the chopsticks are not broken. The fish bone is crisp, and there is no sticking or residue. It melts in the mouth, but the fish is very chewy. Crisp crucian carp is a famous traditional dish in Jiangsu Province.

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