Homemade baled fish(zi chuang cao kun yu )

Homemade baled fish

Introduction:

"Talking about the impulse of buying grass carp on the Internet, I asked my friends about the way to buy grass carp. Since it's a special dish, I'll just talk about my experience and suggestions for you to make at home. The authentic things may not be suitable for making at home, and they may not be the most in line with the principles of food. "

Production steps:

Step 1: stir fry pepper and salt together and let cool; after the fish is clean, spread pepper salt inside and outside the body.

Step 2: dice the fat meat, cut the leeks into sections and put them into the belly of the fish.

Step 3: if there is no thyme, tie up the fish with cotton cord.

Step 4: put fish on a plate, pour yellow rice wine on it, steam over high heat for about 20 minutes.

Step 5: complete the dish. I did it casually, and I didn't set the table again.

Materials required:

Grass carp: one, about 2 jin

Pork fat: 100g

Salt: 25g

Chinese prickly ash: 5g

Note: don't pickle the fish too salty. You don't need to put salt in the diced meat, but you can add some sugar properly to make it fresh. If you do it according to someone else's idea for the first time, you might as well improve it. Suggestions: 1. It's better to open the back of the fish, so that it will taste better when salting; 2. The fat meat is in the belly of the fish, so it's not easy to steam and oil out, but in order to ensure the maturity of the diced meat, you have to steam for 20 minutes On the other hand, the heat is a little too much for fish, so it's suggested to stir fry the diced meat in a pot first, then put sugar in it, and then mix with leeks to fill it. In this way, the time of steaming fish can be reduced to 10-15 minutes. The fish will be tender and the leeks will be fresher. Next time, friends will try to do according to this experience, I believe it will be better.

Production difficulty: ordinary

Process: steaming

Production time: several days

Taste: salty and fresh

Chinese PinYin : Zi Chuang Cao Kun Yu