Black carp throwing water(qing yu shuai shui )

Method of throwing water by black carp

Raw materials for throwing water in black carp

350 grams of black carp, 75 grams of cooked lard, 15 grams of green onion, 10 grams of ginger, 25 grams of Shaojiu, 20 grams of oil, 15 grams of sugar, 7.5 grams of sesame oil.

Process of making black carp by throwing water:

1. Wash the tail of the black carp, cut it 3 to 5 times, and connect the tail fins.

2. Heat the frying pan over high heat, add the cooked lard, stir in the scallion, remove after fragrant, fry the fish tail until both sides turn yellow, cook in Shaojiu and simmer slightly, then add the ginger, soy sauce, sugar and water, cover the pan, bring to a boil, lower the heat and simmer for 8 minutes, then turn the high heat to thicken the marinade, pour in sesame oil, remove the fish tail and put it on the plate.

The water throwing characteristics of black carp are as follows

The color is red, salty and sweet, and the meat is tender and fat.

Black carp throwing water

Herring throw water, throw water, namely fish tail. Because when fish swim in the water, the tail of the fish swings left and right, so it is named. Fish tail is the best dish. Because of its rich fat, phosphorus and delicious taste, the folk like "black carp tail and silver carp head". Shaoshushui is a famous traditional dish in Wuxi and Suzhou of Jiangsu Province, which is very popular with the public. It is red in sauce, sweet in Chengzhong, and tender and delicious.

Food production

Practice 1

Production steps

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

2. Wash and cut ginger;

3. Wash the tail of the black carp, cut it 5 times along the length, and connect the caudal fin without cutting;

4. Put the frying pan on a high heat, scoop in the cooked lard, when it is 50% hot, put in the scallion, stir until the scallion is yellow and fragrant, and take it out;

5. Add fish tail, fry until yellow, turn over and fry on the other side;

6. Add wine, ginger, soy sauce, sugar and water, cover the pot, bring to a boil, and then simmer over low heat for 7-8 minutes;

7. Turn to high heat to thicken the sauce;

8. Thicken with starch, pour in sesame oil, turn over the fish tail in a pan and put it in a plate.

Manufacturing materials

Ingredient: black carp (800g)

Seasoning: lard (refined) (100g), yellow rice wine (75g), soy sauce (50g), white granulated sugar (30g), shallot (10g), ginger (5g), starch (broad bean) (15g) sesame oil (10g)

Process tips

This dish is a spoonful dish. After stewing, thicken it with water starch, add oil and turn over a large spoon. Make the starch on the top completely gelatinized, and then out of the pot.

[raw materials]

Herring tail 1... About 500 grams of cooked lard... 100 grams

Shaojiu..... 75g sesame oil..... 10g

Soy sauce..... 50g sugar..... 30g

Congduan..... 10g Jiangwei..... 5g

30 grams of starch

Practice 2

Production method

1. Wash the Herring's tail, cut it 5 times, and connect the caudal fin without cutting.

2. Put the frying pan on a high heat, scoop in the cooked lard, when it is 50% hot, put in the scallion, stir until the scallion is yellow and fragrant, and take it out. Add the fish tail and fry it until it turns yellow. Turn over and fry on the other side. Add Shaojiu, ginger, soy sauce, sugar and water. Cover the pan. Bring to a boil and simmer on low heat for 7-8 minutes. Then turn to high heat to thicken the sauce. Thicken with starch. Pour in sesame oil. Turn over the fish tail and put it on the plate.

Key technology

This dish is a spoon dish. After it is ready, pour it with water powder, add bright oil and turn it over a large spoon. Make the starch on the top completely gelatinized, and then out of the pot.

dietary nutrition

Black carp: black carp meat is thick and tender, delicious, rich in protein, fat, selenium, iodine and other trace elements, so it has anti-aging, anti-cancer effect; black carp meat is smooth and sweet; it has the effect of Tonifying Qi, strengthening spleen, nourishing stomach, removing dampness, expelling wind, promoting diuresis, and preventing pregnancy edema.

Black carp is a kind of green color fish. It tastes sweet, flat and non-toxic. It contains 19.5% protein and 5.2% fat. Besides, it also contains calcium, phosphorus, iron, B1, B2 and trace element zinc. There are many ways to do it. Throwing water is one of the ways to do it. The main raw materials for the recipe are black carp, as well as the condiments used, such as lard, yellow rice wine and salt, with high nutritional value. It has the functions of anti-aging, anti-cancer, tonifying qi and edema,

The recipe is complementary

Black carp should not be eaten with plum; black carp should not be fried with beef or mutton oil; it should not be eaten with Schizonepeta tenuifolia, Atractylodes macrocephala and Atractylodes lancea.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qing Yu Shuai Shui