Pickled fish(pao cai yu )

Pickled fish method:

Raw materials for making pickled fish:

Three fresh crucian carp, pickled vegetables 50 grams. 15 g pickled pepper, 10 g ginger and 10 g garlic, 15 g green onion, 5 g vegetable oil, 10 g xingzao juice, 10 g cooking wine, 10 g soy sauce, 150 g fresh soup, 10 g sesame oil and 15 g starch.

Steps for making pickled fish:

① Cut open the crucian carp, wash it, and draw 4 knives on both sides of the fish. Soak the vegetables, squeeze the salt water and cut them into 1.2 cm long short filaments. Soak pepper and chop it. Cut the green onion into green onion.

② Heat up the pan, add oil until the fish is mature. Spread cooking wine on the fish. Deep fry in the pan for 2 minutes. Turn over when frying. When there is a crack in the fish, drain the oil.

③ Leave proper amount of oil in the pot, add pickled pepper, ginger, garlic, onion (part), mash, etc. to stir fry the flavor, then add cooking wine, soy sauce, red soy sauce, soup, etc. in turn, mix the soup well and submerge it to the fish body, then heat it over medium heat until the soup is rolling, put pickled shredded vegetables, turn it over, and cook for about 10 minutes. After the fish is tasted, put it on the plate, then put vinegar and scallion in the pot, mix well, and then add the cornstarch and water Thicken and pour over the fish

Pickled fish

Pickled fish is a famous traditional dish with Sichuan characteristics. It is famous for its unique seasoning and cooking techniques. The tender crucian carp is cooked with Sichuan pickles. Although it is a folk dish in Sichuan, it is still popular.

Characteristics of dishes

The meat is tender, the soup is sour and delicious, slightly spicy but not greasy, and the fish fillets are tender and smooth. It is salty and delicious, with strong local flavor of Sichuan.

practice

Practice 1

Raw materials: three fresh crucian carp, 50g pickled vegetables, 15g pickled peppers, 10g ginger, 10g garlic, 15g scallion, 5g vegetable oil, 10g xingzao juice, 10g cooking wine, 10g soy sauce, 150g fresh soup, 10g sesame oil and 15g starch.

practice

① Cut open the crucian carp, wash it, and draw 4 knives on both sides of the fish. Soak the vegetables, squeeze the salt water and cut them into 1.2 cm long short filaments. Soak pepper and chop it. Cut the green onion into green onion.

② Heat up the pan, add oil until the fish is mature. Spread cooking wine on the fish. Deep fry in the pan for 2 minutes. Turn over when frying. When there is a crack in the fish, drain the oil.

③ Leave proper amount of oil in the pot, add pickled pepper, ginger, garlic, onion (part), mash, etc. to stir fry the flavor, then add cooking wine, soy sauce, red soy sauce, soup, etc. in turn, mix the soup well and submerge it to the fish body, then heat it over medium heat until the soup is rolling, put pickled shredded vegetables, turn it over, and cook for about 10 minutes. After the fish is tasted, put it on the plate, then put vinegar and scallion in the pot, mix well, and then add the cornstarch and water Thicken and pour over the fish.

Practice 2

1. Remove the scales and gills of crucian carp, clean it after removing the viscera by laparotomy, and make a few cuts on both sides of the fish. Pickled green vegetables (only the side of vegetables) cut into 1.5cm long filaments.

2. Soak pepper, ginger, garlic and chop them finely. Cut the green onion into fine flowers.

3. Put the frying pan on a high heat, heat the dish and oil to about 200 ℃, deep fry the crucian carp for about 3 minutes until both sides are slightly yellow, decant part of the oil, leave about 100 grams of oil in the pan, push the fish to the edge of the pan, and then soak the chili, ginger, garlic, xingzao juice and scallion to make the flavor.

4. Add cooking wine, soy sauce, soup, etc. in turn, push the fish back to the pot, bring to a boil with medium heat, add pickled vegetables and cook for about 10 minutes (turn over in the process of burning). After the fish is tasted, pick it up and put it into a plate. Put scallion and sesame oil in the pot, thicken the sauce and pour it on the fish.

Practice 3

Food preparation

Carp 500 grams, salad oil, soy sauce 5 grams, vinegar 5 grams, ginger 5 grams, cooking wine 15 grams, starch 10 grams, sugar 3 grams, soup 500 grams, scallion 10 grams

Production steps

1. To remove the scales, viscera and gills of the fish, wash and wipe dry the water. I use carp. I draw a knife at the gills and near the tail of the fish. I don't need to cut through. I draw out a white line (commonly known as fishy line) in the middle of the fish, and the other side is the same. For other species of fish, this step can be omitted.

2. Soak 50 grams of green vegetables, dry water, cut into shreds, soak red pepper and cut into pieces.

3. Heat the frying pan, add enough oil (you can submerge the fish), heat it to 80% (there is smoke at the beginning), put the fish in, and fry for about 1 minute.

4. Gently shake the pan, let the oil touch all parts of the fish, turn the fish over with a spatula, fry for another minute or so, remove and drain the oil for use.

5. Pour out the excess oil in the pan, leave 3 tbsp oil, add pickled red pepper, ginger, onion and garlic, stir fry until fragrant, and add cooking wine.

6. In the pot into the broth, soy sauce boil, add pickled shredded vegetables boil.

7. Add the fried fish and cook for about 6 minutes. Pour the soup on the fish with a spoon.

8. Take out the fish and put it on the plate.

nutritive value

It is one of the important edible fishes in China. The meat is tender, sweet and of high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat and a lot of minerals such as calcium, phosphorus and iron. Crucian carp is of high medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney. It has the functions of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach and eating, and tonifying vital energy. In particular, the live crucian carp soup has incomparable effect in the aspect of milking. Crucian carp, white gourd and boiled radish not only taste delicious, but also can dispel diseases and prolong life. A small crucian carp can be used as crisp fish. According to analysis, every 100 grams of crucian carp meat contains 13 grams of protein, 1.1 grams of fat, 0.1 grams of sugar, 6.6 mg of thiamine, 0.07 mg of riboflavin, 2.4 mg of nicotinic acid, 54 mg of calcium, 203 mg of phosphorus and 2.5 mg of iron. Clinical practice has proved that crucian carp meat is effective in the prevention and treatment of arteriosclerosis, hypertension and coronary heart disease.

1. The protein contained in crucian carp is excellent, complete and easy to digest and absorb. It is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular eating can enhance disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can often eat it;

2. Crucian carp has the functions of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi, and has a good tonic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes;

3. Crucian carp is tender and delicious, which can be used as porridge, soup, vegetables and snacks. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong tonic effect. It is very suitable for the elderly and the weak after the disease, especially for pregnant women.

intended for

Suitable for people with chronic nephritis, edema, cirrhosis ascites, malnutrition and edema; suitable for people with lack of postpartum milk; suitable for people with weak spleen and stomach, poor diet; suitable for children with early measles, or those with bad transmission of measles; suitable for hemorrhoids and bleeding, chronic dysentery; not suitable for people with cold and fever.

matters needing attention

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

Usage and dosage

1. Braised crucian carp, dry braised crucian carp, steamed crucian carp, steamed crucian carp, and steamed crucian carp soup can be used, but steamed crucian carp soup is the most common;

2. The best food in winter, the best nutrition in stew with crucian carp and tofu;

3. If you use tangerine peel and crucian carp to make soup, it has the effect of warming and dispersing cold, tonifying spleen and appetizing. It is suitable for stomach cold and abdominal pain, loss of appetite, indigestion, weakness, etc;

4. Remove fishy smell skillfully: after the fish is scaled and cleaned by laparotomy, put some yellow rice wine into the basin to remove fishy smell and make the fish taste delicious; after the fish is cut open and cleaned, soak in milk for a while, it can remove fishy smell and increase the taste; after eating the fish, when there is taste in the mouth, chew three or five pieces of tea to freshen your breath immediately.

Edible effect

According to experts, before the crucian carp is put into the pot, people often forget to scrape the scales, pick the gills and cut open the abdomen to remove the dirty, but rarely remove its throat teeth (the teeth in the throat behind the gills). When the crucian carp is made in this way, especially when it is stewed or braised in brown sauce, its soup taste is not good, and some of it has 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.

Tips

Method of cutting fish: the meat is thin, the fiber is short, and it is easy to break. When cutting the fish, the skin should be downward, 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 the salt water for a while, it won't slip when you cut the fish.

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Chinese PinYin : Pao Cai Yu