Hakka mummy's favorite "home brewed fish"(ke jia ma mi zui ai de jia xiang niang yu )

Hakka mummy's favorite "home brewed fish"

Introduction:

"Many years have passed. I like food more and more. The more I often recall my childhood food and miss the taste of love that mommy added to the food. At that time, we didn't know what delicious food was. We only knew that if we had food, we would have enough to eat. Just like today, I think of the dish made by mommy again. I don't know if it's Hakka practice or not. But I always remember the taste and the method of the dish. It's an irresistible temptation, and I finally agreed. It's always hard to buy carp in Guangzhou. I haven't seen it yet. In the end, I have to choose the common carp. I'm looking forward to the taste before I start. The hot home brewed fish is finally out of the pot. Its appearance is a little worse, because I'm not good at frying. Unfortunately, the stuffing overflows during the frying process, and the stuffing sticks to the fish scale, so the stuffing is finally fried into a scorched shape. Dengdeng, a piece of fried fish, crispy skin, tender and smooth fish, dipped in Thai fish sauce to eat, very delicious. There's leek stuffing on the side of the fish. It's the overlapping taste of meat and meat. "

Production steps:

Step 1: kill the fish, clean up the internal organs, wash all the blood, spread salt on both sides of the fish and marinate for 10 minutes

Step 2: wash other materials and cut into powder

Step 3: add a little salt and stir them with chopsticks for about 10 minutes to make the stuffing stronger (if there is water in the mixing process, pour it out immediately)

Step 4: heat the oil pan, and then fry the stuffing until it's mature. Be sure to fry it quickly over high heat and dry it

Step 5: let the stuffing cool slightly, then brew it into the fish maw

Step 6: then put the fish into the oil pan and fry it over low heat until both sides turn golden

Materials required:

Crucian carp: 1

Pork: 150g (half fat and lean)

Leek: 150g

Auricularia auricula: 50g

Horseshoe: 2

Salt: right amount

Oil: right amount

Precautions: 1. After washing the fish, you must wipe the whole body of the fish evenly with salt, which can help eliminate the fishy smell. 2. When making the fish stuffing, you should not stick the stuffing on the surface of the fish skin, otherwise when frying, it is easy to scorch the stuffing. 3. Before frying, you'd better pat a thin layer of raw powder or flour on the surface of the fish skin, so as to avoid the fish skin sticking to the pot due to water in the process of frying. If it's your skill 4. Before frying fish, you must open the mouth of the fish belly and dip the surface of the stuffing with raw powder water. When frying, fry this part first for sealing purpose to prevent the stuffing from leaking out

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ke Jia Ma Mi Zui Ai De Jia Xiang Niang Yu