Name: Brother Qiang's Signature Dish of Crucian Carp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 pieces (medium size) Live crucian carp; 5 whole roots (refer to picture 1) Shallots; Some Cooked white sesame; 1 catty 1 catty and a half Rapeseed oil; 2 pieces celery; 1/2 a spoon Soy sauce; Some White wine; 1 spoon Cooking Wine; 1/2 bowl Sauce; 2 spoons of small oil spoon Doubanjiang; Around 80 Red pepper; 2 tablespoons Oyster sauce; a little Pepper noodles; 1/2 a spoon White vinegar; 4 pcs crystal sugar; 6 Pickled red pepper; 2 buds Soaked ginger; 16 one 18 Dried chili; 3 pcs garlic; 3 slices Bay leaf; 2 pcs Sanna; 2 to 3 star anise; a little Fennel; one period Cinnamon; Some salt; a little starch; a little Chicken Essence; a little MSG

Brother Qiang's Signature Dish of Crucian Carp

by Chongqing strong brother jmyWR

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Brother Qiang is a specialty of crucian carp,
Smooth, slightly spicy, soft, etc.

Crucian carp (scientific name: Carassius auratus, referred to as crucian carp, common name crucian carp seeds, moon crucian carp, crucian carp, hitou, crucian carp, cold crucian carp) is a common freshwater fish in Eurasian regions, it is a radiated carp One of the species of fish. Through artificial breeding and selection, many new species of crucian carp can be produced. For example, goldfish is a kind of ornamental fish produced from this, and the scientific name of the edible wild crucian carp is the same as Carassius auratus.
Crucian carp, also known as crucian carp, crucian carp seeds, crucian carp skin, belly rice fish, crucian carp (Cyprinidae
[Place name] Grass carp board, Xitou fish, crucian carp seeds, crucian carp, crucian carp, nest fish, knife fish, crucian carp shell.
[Morphological characteristics] Generally, the body length is 15-20 cm. It is streamlined (also called shuttle type), with flat and tall sides, thicker body, and round abdomen. The head is short and the kiss is blunt. No need. The gill rakers are long and the gill filaments are slender. One line of hypopharyngeal teeth, flat sheet-shaped. The scales are large. The side line is slightly curved. The dorsal fin is long and the outer edge is relatively straight. The third hard spines of the dorsal fin and anal fin are stronger, with serrations on the rear edge. The end of the pectoral fin can reach the start of the pelvic fin. The caudal fin is deeply fork-shaped. Generally, the back of the body is gray-black, the ventral surface is silver-gray, and the fins are gray-white. Because of the different growth waters, the body color is different.
The abdomen is white and black, and the back is black. The natural enemy looked down from above the water, because the black fish back was the same color as the river bottom silt.

Thank you for the food world, and I hope it will be better and better. The staff behind the scenes have worked hard. "

Brother Qiang's Signature Dish of Crucian Carp

1. Prepare materials.

Brother Qiang's Signature Dish of Crucian Carp recipe

2. After removing the fish blood, wash and rub three slices with high-quality white wine, each time with clean water to remove the smell of the wine, this is to remove the fishy. After the water is drained, the fish is sliced at an angle on both sides and the meat is not boneless. Add cooking wine and marinate for 10 minutes with a little salt.

3. Cut the celery stalks into small cubes, the leaves into medium size, the dried chilies into 2 or 3 knots, mince pickled ginger, pickled peppers, and garlic respectively, cut the shallots into long pieces, and mince the bean paste.

4. Boil the oil, turn off the heat, for 30 seconds, turn on the induction cooker 1400, fry the fish for 10 seconds and place on the induction cooker. The pan will shake up and down for a few times without leaving the pan. The fish is not sticking to the pan when it is sliding. Then the fish did not move and started to fry the fish completely. This method uses fish without peeling. After 30 to 40 seconds, the head is fried in the inclined pan, and the tail pan is now hanging.

5. Then fry the tail in a tilted pan, and the front pan is now hanging in the shape of a pan. Then turn it over and take the same method, fry the two sides slightly yellow, and set aside for later use. Everyone will ask, doesn’t it just blow up on both sides if you put more oil? There is an old Chinese saying that is grounded, that is, you have to walk around on an iron pan to make the meat fragrant.

6. Stir-fry ingredients with oil; stir-fry with bean paste on low heat to produce red oil, then add soaked red pepper, soaked ginger, oyster sauce, rock sugar, white vinegar, red pepper, garlic, bay leaves, sanna, star anise, cumin, cinnamon, sauce, Stir fry together. Add light soy sauce, dark soy sauce, stir fry well. Turn on high heat and add half a spoon of white wine to sober up the ingredients. Turn the pot faster to avoid mashing.

7. Add a 1.555 liter bottle of mineral water, which is just right. Induction cooker 800, simmer for 10 minutes.

8. Turn the fire to the minimum, lower the fish, 4 horizontally and one vertical, exactly five. Move lightly and fish under your hands. Turn the induction cooker to 800, medium heat, and cover one side for 10 minutes. It takes 20 minutes in total on both sides. Remember to turn it over. After turning the fish for the second time, add the celery evenly. Upper cover. Taste the soup after 10 minutes. The soup is basically salty and the fish taste is basically right. But it's best to taste the fish, which usually tastes heavier than usual stir-fry.

9. Add chicken essence, monosodium glutamate, pepper, add the adjusted water starch, turn on the induction cooker to 1400, and cook out in 10 seconds. Sprinkle the shallots and sesame seeds evenly into the fish pot. I generally don't use chicken essence and MSG.

10. Put the oil in the pot and heat the oil to a high temperature. Grab the dried chili to be used and throw it into the pot oil. When you see a slight change of color, it will be quickly and evenly poured on the shallots. At this time, the aroma is compelling.