How to cook bad fish

The basic practice of spoiling fish

Choose 5000 grams of fresh crucian carp from the lake. Ingredients 50 grams of onion and 50 grams of ginger slices; The seasoning includes: 300g of sweet noodle sauce, 200g of black sauce, 25g of refined salt, 500g of soy sauce, 600g of vinegar, 50g of pepper, 50g of fennel, 5g of cinnamon10g, 5g of aniseed, 50g of dried tangerine peel10g, fermented grains and cooking wine/kl.

Slaughter fish, remove gills and five internal organs, and wash. Put the grate on the bottom of the pot, and stack the fish head and tail one by one. Leave a hole in the middle of the fish pot and put in salt, cooking wine, ginger slices, onion slices, soy sauce, vinegar, pepper, fennel, aniseed, cinnamon, dried tangerine peel and hairy soup. Heat the bottom of the pot with a big fire, and then simmer with a small fire. Dip the broom with black flour paste, rotten water and black sauce, and sprinkle 1 time on the fish every 1 hour. Cease fire after 6 hours, and eat after cooling. Bad fish is usually processed at night, boiled overnight and cooked in the early morning of the next day. Wood is the best fuel. Bad fish is best eaten cold, as soon as it comes out of the pot. Very delicious.

What is the common practice of spoiling fish?

Bad fish is rich in minerals and trace elements such as calcium, phosphorus, iodine, zinc and selenium. Regular consumption can enhance the absorption of calcium and promote physical strength. This product has the characteristics of hygiene and convenience, and is a good product for family banquets, travel fast food and gifts to relatives and friends. "I miss my hometown so much" is the admiration of overseas Chinese and travelers from different places for famous food in my hometown.

Ingredients: crucian carp;

Ingredients: honey, onion, ginger, dried pepper, star anise, pepper and fragrant leaves;

Seasoning: cooking wine, soy sauce, vinegar, salt, sugar, pepper, steamed fish, soy sauce.

1, wash the fish, then dry it in the sun, brush a layer of honey on it, brush a layer of honey on both sides, and brush the honey evenly, so that the honey is painted and cooled.

2. Cut some onions first, then cut some ginger slices. Ginger can be cut bigger, onion can be cut bigger, onion and ginger can be put into a plate, prepare a dried pepper, an octagonal, a small pepper, and then prepare a fragrant leaf.

3, pour oil in the pan, you can put chopsticks in the oil pan, there are bubbles, it's almost the same, turn to medium heat, put the fish in the oil pan and start frying, shake the pan in the process of frying, prevent sticking to the pan, and fry until both sides are golden. Take it out, fry it and take it out.

4. Prepare the pressure cooker, and put the large onion slices and ginger slices into the bottom of the pot to remove the fishy smell. Put the fish back down, the belly up, and then pour the soup in to taste better, so that the fish can be at least eaten.

5, the following juice, a spoonful of cooking wine to deodorize, a spoonful of soy sauce, a spoonful of vinegar, two spoonfuls of salt, another spoonful of sugar, add some pepper, stir well for later use, and then add steamed fish and soy sauce.

6. Pour oil into the pot, add pepper, star anise and fragrant leaves, stir-fry until fragrant, add onion ginger and dried Chili, then add the prepared juice, add clear water, boil over high fire, turn off the fire when the juice is cooked, pour the cooked juice into the pressure cooker, cover the lid, stew for 20 minutes, and let it cool after stewing.

7. All right, this bad fish is ready, bring it up.

Attention:?

1. Brush a layer of honey on the fish body mainly for coloring. If you don't like using honey, you don't have to.

2. Put the large onion slices and ginger slices into the bottom of the pot, which can effectively remove the fishy smell. Put the fish back down, the belly up, and then pour the soup in, which tastes better.

How to cook bad fish

● Materials for making steamed fish:

Ingredients: 2500 grams of carp.

Seasoning: rice wine 1000g, pepper 10g, sugar 150g, Daqu liquor 150g, salt 300g, lard 125g.

● Features of steamed fish:

This dish is beige, fragrant and soft, salty and sweet, suitable for winter cooking.

● The practice of steaming bad fish:

1. Wash the carp, cut the viscera from the back, chop into cubes 6 cm long and 6 cm wide, put them in a big tile bowl, add salt and pepper, mix well and marinate for 3 days;

2. Remove the pepper, dry the water on the fish with a clean cloth, and let it dry in a ventilated place for two days until it is 70% dry.

3. Mix the fish pieces with sweet distiller's grains, white sugar and distiller's yeast, put them in a sealed jar and marinate for 10 day to make the fish become bad fish;

4. When in use, take the bad fish out of the jar, put it into a bowl, pour a proper amount of cooked lard, and steam it in a cage.

● Miao Village wastes fish.

Rotten fish is the traditional food of Miao family. Fragrant, sweet, sour and spicy. Delicious. That is, it has the function of opening lung and strengthening spleen.

Raw material formula carp 10 kg salt 1 kg ginger 1 kg garlic 0.5 kg spiced powder 0.3 kg Chili powder 1 kg sweet wine juice 5 kg.

The production method is simple. Select carp in the field, and remove viscera and gills from the back. Marinate the sliced fish with salt for a week, then take it out and air dry it to 70% to 80%, then cut it into small pieces of about 10 cm2, fry it in tea oil until yellow, take it out and let it cool, then add ginger, pepper, allspice powder, garlic, etc. , layer by layer into the jar, and finally soaked in sweet wine. The jar is sealed and can be eaten in three or four months.

Braised cabbage with fish in red lees

Raw materials/seasonings

2 tablespoons fish in red wine sauce 1/2 Jin Chinese cabbage 3 leaves 2 garlic cloves.

Seasoning a: sugar 1/2 tbsp sesame oil 1/2 tbsp salt.

Seasoning b: sesame oil 1/2 tbsp white pepper 1 tbsp rice wine.

production process

Wash and drain the fish fillets and Chinese cabbage, cut the fish into 2cm wide and 8cm long, and marinate with 1/2 tablespoons of red wine juice and seasoning b 15 minutes.

Dip the marinated fish fillets in white powder, fry them in hot oil until cooked, and take out and drain the oil for later use.

Heat the pan, add a little oil, saute the garlic slices, stir-fry the Chinese cabbage until soft, then add the fried fish slices, the remaining red wine juice and seasoning A, stir well and put on a plate. Large eels can be made into fish.

Authentic practice of spoiling fish

There are many ways to cook bad fish, such as steaming, stewing and burning.

What I want to share is grilled fish Boiled fish, also known as pregnant fish, is also a traditional dish. Bad fish is fat in winter. In the spring and summer of the following year, it is not as thick and plump as winter. In China, Dianchi Lake in Yunnan and Longchi Lake in Liuhe are famous for their bad fish. This kind of fish, the bigger the meat, the more tender it is. It is one of the top grade freshwater fish in China.

Cooking method: burn.

Ingredients: live fish, 2 strips, 800g, clean pork fat, 300g, diced cooked bamboo shoots, 20g, sliced cooked bamboo shoots, 45g, diced pork fat, 45g, cooked lard, 70g, peanut oil, 45g, cooking wine, 30g, soy sauce, 45g, refined salt, 65438.

Method:

Processing: fish scales, gills and fins are cut open from the back to remove internal organs, and the old skin is peeled off from the pectoral fins, washed and dried with a clean cloth.

Cut and match: cut the pork into small pieces, put it in a bowl, add diced bamboo shoots, cooking wine, soy sauce, sugar, salt, minced ginger and onion, distiller's grains and wet starch, stir well to make stuffing, fill it in the stomach and cheeks of the fish, cross the fish with a knife and smear soy sauce.

Cooking:

1. When the wok is on fire, add peanut oil. When the oil temperature is 70% hot, add fish and fry until golden brown. Take out.

2. Stir-fry the ginger slices and onion slices in the original pot, then put the fried fish yellow face up, add cooking wine, soy sauce, sugar, salt, clear water, bamboo shoots and diced suet, bring to a boil, add cooked lard, cover and reduce the fire for about 30 minutes, then move to high fire to collect thick soup, and take the pot and plate.

Flavor characteristics:

Fish is full as a purse, golden in color, fresh and tender, and unique in flavor.

Operation key:

1. When frying fish, the pan should be heated, then the oil should be put in before frying, so that the fish skin will not stick to the pan. Otherwise, the fish skin will stay in the pot, which will affect the modeling quality.

2. The stuffing should be moderate, not too little, not too much, not too little, not too full. Too much cooking will burn the belly of the fish and affect its shape.

What's the easiest way to cook bad fish?

Ingredients: carp 10 kg, salt 1 kg, ginger 1 kg, garlic 0.5 kg, spiced powder 0.3 kg, Chili powder 1 kg, and sweet wine juice 5 kg.

Production method:

Bad fish is easy to handle. Select carp in the field, and remove viscera and gills from the back.

Marinate the cut fish with salt for a week, then take it out and air dry it to 70% to 80%.

Then cut into small pieces of about 10 cm2, and fry with tea until yellow.

Take out, cool, and add ginger, pepper, five-spice powder, garlic, etc. , layer by layer in the jar, and finally soaked in sweet wine juice. The jar is sealed and can be eaten in three or four months.

Extended data:

The spiced fish in eastern Henan is rich in nutrition, delicious and appetizing. Regular consumption has magical effects of invigorating qi, benefiting heart, beauty beauty and supplementing calcium for children and the elderly. Now I will introduce the simple ways to improve myself as follows:

Ingredients: about 20 pairs of crucian carp.

Ingredients: onion, ginger, star anise, fennel, pepper, pepper, cooking wine, aged vinegar, sugar, soy sauce and cooking oil.

The practice of spiced bad fish

Exercise:

1, crucian carp to viscera and gills, but do not scrape scales, wash and dry.

2, onion cut into large sections, ginger cut into large pieces.

3. put cooking oil in the pot and get angry. When the oil temperature reaches 80-90 degrees, add the dried crucian carp and fry it slowly with low fire until the fish is brown. Don't make a fire, or the appearance of the fish will be destroyed.

4. Put the wok or earthen pot on the fire, put a layer of scallion on the bottom of the pot, then put an appropriate amount of ginger, star anise, fennel, pepper and pepper, then put a layer of fried fish, put another layer of scallion on the fish, then put another layer of fish, and so on until the fish is ready, but it does not exceed the position of the lid, then add sugar, soy sauce and vinegar, and then pour water.

5. Bring the fire to the boil first, and then fry it slowly until there is almost no water in the pot. Usually about three or four hours.

6, pour sesame oil out of the pot.

References:

Baidu Encyclopedia: Bad Fish in Miao Village

How to cook the delicious steps of bad fish

1. We can cut fresh carp or dried fish into small pieces, which will make the taste and storage of fish more convenient. Cut the fish into pieces, rinse it with water, then use absorbent paper to absorb the water from the fish and set it aside.

2. Choose glass bottles or ceramic bottles, and be sure to seal them. Then we need to wash it and dry it, and put it aside for use. Don't have water in the bottle, or the bad fish will go bad.

3. Put the cut fresh fish pieces or dried fish into the glass group for compaction, and be sure to exclude air when putting them in.

4. First lay a layer of distiller's grains on the bottom of the bottle, then put the fish pieces, then lay a layer of distiller's grains, and then lay a layer of fish pieces after compaction. Repeat several times, put a layer of fish on each layer of distiller's grains, one layer after another, and after repeating several layers, all distiller's grains and fish can be mixed and pressed together.

5. Pour the white wine, distiller's grains and fish pieces into the bottle. Wine can't pass fish.

6. Finally, seal the bottle and you can take it out in about 15 -20 days. It is very good to take out good and bad fish and steam them or braise them in soy sauce.