How do families make delicious "dry baked carp"?(jia ting ru he zhi zuo mei wei de gan shao li yu )

How do families make delicious "dry baked carp"?

Introduction:

"Dry roast fish" belongs to the production method of Sichuan cuisine. Carp, grass carp, mandarin fish, yellow croaker and so on can be used to make this fish. In order to adapt to the fact that northerners generally have a slightly poor adaptability to spicy food, the large stir fry spoon has been improved to reduce some degree of spicy food. Its taste is mainly spicy, and it is only slightly spicy after being imported. When it is made, it mainly highlights the characteristics of fragrant burning. Using this method, most people in the north can accept, more suitable for family production. Today, a carp is used, so it is called "dry roast carp". There is a characteristic of using "carp". This kind of fish is fishy and belongs to the fish living in the middle and lower layers of fresh water. It has more contact with river mud, so it will have a certain fishy smell if it is not handled properly. In the treatment of carp, first to scale to gills, with a knife to scrape the skin of the fish, the skin of the fish with hot water, and then scrape with a knife, it will be more clean. Then take out the viscera of the fish, wipe the black film inside the fish with towel or cleaning cloth, and rinse the fish with clean water. Before making a flower knife for the fish, it is necessary to remove a white tendon in the muscle under the skin, commonly known as "fishy line", which is the left and right control nerve of carp. After removing these two tendons, the cooked carp will reduce a lot of fishy smell and taste more delicious. It is suggested that when repairing carp, in addition to keeping the complete tail, scissors should also be used to cut off the fins and paddle, which can also reduce part of the fishy smell. The fins and paddle are also very fishy. Finally, you can cut the fish tail short, and then use scissors to cut the shape of the fish tail. Using these methods to repair the fish, no matter how cooked carp will not have too much fishy. Carp is the cheapest of many freshwater fish, and there are not many spines. The reason why many people don't like it is that it's not properly repaired and has a strong fishy smell. In fact, carp is delicious! After the carp is cleaned up, it is better to dry fry and cook with heavy materials. The main raw materials are rice wine, vinegar, soy sauce, Pixian chili sauce, star anise, green onion and ginger, fat pork, mushrooms, etc., which can produce a strong and delicious taste. The specific measures are as follows; "

Production steps:

Step 1: main raw materials: Jingjiang carp, Wuhua fatty meat, diced mushrooms, diced winter bamboo shoots, diced red pepper, diced green pepper, scallion, ginger slices, star anise, Pixian chili sauce, yellow rice wine, soy sauce, vinegar, salt, sugar, chicken essence and cooking oil.

Step 2: after scaling the fish, removing gills and cleaning the bore, use scissors to cut off the fins and paddle, cut off one third of the tail and trim it again.

Step 3: scrape the mucous membrane on the fish with the blade.

Step 4: draw a knife horizontally at the tail of the carp. The blade can reach the bone. Draw a knife horizontally at about 1cm of the joint between the gill and the meat of the carp. Pat the body of the carp with the body of the knife. At this time, one end of the white nerve line is exposed from the edge of the knife. Hold the tendon with the thumb and index finger. Then pull the tendon out from the side of the knife and discard it. This is a fishy tendon Use.

Step 5: lay a flower knife on the fish body, and the depth of the knife edge can touch the fish bone.

Step 6: before frying, use kitchen paper towel to absorb the water of carp to avoid splashing during frying.

Step 7: when the oil temperature is 70% to 80% hot, lift the fish tail with your hand, stick it to the edge of the pot and put the fish into the pot lightly. At this time, don't let go. You should stretch the fish tail back and forth in the pot and soak it for a while. This method is not easy to stick to the pot. You can let go when the fish is deep fried until it is a little stiff. Don't move it again after you let go. Always fry it with high fire.

Step 8: in the process of frying, pry the spoon back and forth so that the head and tail of the fish can be deep fried. In this way, the fish can be fried evenly. When the fish is deep fried to one side golden, shake the spoon, and the fish will not stick to the pot. When making at home, it is best to use a spatula. When the fish is deep fried to two sides golden, it can be fished out for standby.

Step 9: heat another pot, add a little oil, first add star anise and stir fry until fragrant, then add scallion and ginger slices, then add Diced Pork and stir fry until oil comes out.

Step 10: stir fry the diced fat meat thoroughly, then add in Pixian chili sauce to stir fry the red oil, then add in diced mushrooms and diced winter bamboo shoots to stir fry.

Step 11: stir fry well, then cook in yellow rice wine, stir fry slightly, then cook in soy sauce and vinegar, stir well.

Step 12: stir fry well, add sugar and salt, and then pour in an appropriate amount of water, the amount of water can not be more than two-thirds of the fish, water should not be too much.

Step 13: bring the water to a boil, put in the Fried Carp, cover the pan and simmer for 10 minutes, then pour the soup on the fish with a spoon, cover the pan and simmer.

Step 14: simmer for about 60 minutes. During this time, pour the fish body with soup three times to make it more delicious. You don't need to turn the fish over at home.

Step 15: simmer in low heat for 50 minutes, sprinkle a little chicken essence to improve the freshness, and simmer for 10 minutes to get out of the pot. At this time, the fish is quite tasty, soft, rotten and delicious. Do not use a spatula when you start the pot. For dry or braised fish, you must use a plate of appropriate size to keep its shape intact.

Step 16: pick out the scallion, ginger and star anise in the pot.

Step 17: bring the fish juice to a boil again, pour in the ingredients and stir well.

Step 18: pour the cooked fish juice and ingredients on the fish, and the dish is finished. 65 minutes.

Materials required:

Clean bore carp: 750 grams per tail

Wuhua fat: 80g

Diced mushrooms: 30g

Winter bamboo shoots: 80g

Diced red pepper: 30g

Diced green pepper: 30g

Scallion: 30g

Ginger slices: 30g

Star anise: 3 G

Pixian chili sauce: 40g

Yellow rice wine: 25g

Soy sauce: 20g

Vinegar: 15g

Salt: 2G

Sugar: 25g

Chicken essence: 2G

Cooking oil: proper amount

Note: dry roasted carp features: the color of the fish is golden red, the ingredients are colorful, the smell is thick and fragrant, the taste is soft, rotten, smooth and tender, salty and fresh, slightly sweet and slightly spicy, the taste is excellent to bone, and it is suitable to serve with wine and rice. Warm tips: 1, "dry cooked carp", the big spoon has written a big article, seemingly complex, but actually it is quite simple, as long as you pay attention to the operation trilogy, you can make delicious dry cooked carp, ① clean the fish, ② pay attention to the frying technique, ③ pay attention to the precautions after cooking, you can make delicious dry cooked carp. 2. In the production, it's better not to use the wok with boiled water. The wok with boiled water is easy to touch the wok. It's best to have two woks at home. If not, you can wipe the wok with ginger and then use it again. It's not easy to stick to the wok. 3. To make dry or braised fish, the heat must be enough. It needs to be simmered slowly in a low heat. Experts say that it is called "Ji". Only when it is simmered in a low heat can it taste good. This kind of dry or braised fish can be simmered for more than 45 minutes at the shortest time to taste good. 4. Fried fish oil is not suitable for stir frying, it will have a certain fishy smell, but it can be processed, stir fried seafood flavor spicy crisp taste is quite good, the method is, with this oil stir fried pepper and dried Douchi, and then put in dried pepper and peanut, stir fried after sprinkled with the right amount of cooked sesame, can be used spicy crisp stir fried noodles are very delicious.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jia Ting Ru He Zhi Zuo Mei Wei De Gan Shao Li Yu