Yinhe Steamed Boneless Crucian Carp
1.
First cut the garlic, tempeh, and ginger into fine granules.
2.
Homemade tempeh sauce: Put oil in the pot, heat up, add tempeh, garlic, and ginger until fragrant. After reducing the heat, add 1 tablespoon of soy sauce, 2 spoons of sugar, and 2 teaspoons of oyster sauce (because soy sauce is easy When exposed to fire, it is easy to boil, so when adding light soy sauce, be sure to turn down the heat), and then add an appropriate amount of water to boil (the amount of water depends on the amount of juice you need). You can add a little salt or oyster sauce if you feel the taste is weak when you taste it, because the fish and noodles have no taste, so there is no problem with the salty taste. Set it up and let cool after cooking.
3.
Cut the water-fat fungus and carrot into thin strips.
4.
After the crucian carp is killed, it must be cleaned two to three times. The black film in the belly is removed during cleaning. This is the source of the fishy smell. There is also clean fish water, and the fish itself will be very smelly after cleaning. Then cut a knife on the side of the fish head and the tail, and slowly cut along the big bone in the middle to get a very complete fish out. The fish bones and fish heads are gently swept with a little salt, the main purpose is to give them a bottom taste (that is, the fish bones have a basic salty taste)
5.
1. Remove the remaining ribs from the fish belly first.
2. There is a cut between the fish back meat and the fish belly. The source of the small bones is mainly on the fish back.
6.
First cut off the size of the fish you want (approximately), and then use a knife to place a knife at the separation between the back and belly of the fish and cut it off at an angle to cut the fish with small bones. Cut the back meat in whole pieces (this is the skill, if you are not sure, you can touch the fish back meat on the edge of the fish with your hands. You will easily feel the bone spurs. When you cut the knife, be sure to tilt it down, so that you can Only cut the piece of meat with bones on the back), and then the remaining fish on the right is pure meat without bones.
7.
Use an oblique knife to cut the remaining boneless fish into pieces of fish fillets. Put all the cut fish into the tempeh sauce that has just been cooled. (You don’t need to marinate for too long, usually just before marinating. That's it).
8.
Slowly pull the Chencun noodles open on a flat chopping board or a flat place, and then turn them into a rectangle of appropriate size during working hours (the specific size depends on how big the fish pieces you cut), put the boneless fish at the bottom and put it on top Carrot shreds and fungus shreds are rolled up slowly from below. Because the powder is sticky, put it down at the fold. Be careful not to put too much fish and other ingredients, otherwise it will easily fall out after wrapping. If it falls out slowly, you can use the spring roll wrapping method, first fold both sides and wrap it so that the ingredients will not fall out.
9.
Because the tempeh sauce itself has ginger and garlic to remove the smell, so there is no need to put ginger on the fish bones. If you need to put some green onions or ginger in the fish ribs. Arrange the fish bones, fish heads, and buns as you like.
10.
After the fish bones and fish buns are arranged, the remaining fish meat and fish offal are placed on the fish bones. Pour the remaining tempeh juice evenly on the fish bones and the noodles (the shredded carrot in my picture is to put it directly on top to avoid waste, in fact, you can leave it alone). Bring water to a boil in a pot, and then steam it in the pot for about 7-8 minutes. Because the fish is marinated in tempeh sauce, it will not get old so easily. The specific cooking time depends on the size of the fish. My fish weighs 1 catty 2 taels, and it has been fully cooked after being steamed for 7 minutes on high heat.
Tips:
1. The materials in the powder bag can be added according to personal preference, generally refreshing things, such as fungus, tea tree mushroom, bamboo shoots, etc., but they must be cut into small pieces for easy wrapping, and not too much, because too much Will increase the sweetness.
2. To make boneless fish fillets, you must know where the fish back bone is. Specifically, you can touch the meat on the fish back at the edge of the fish. Generally, you can feel the protruding fish bone.
3. If the steamed fish tastes weak, add a little light soy sauce.
4. When cooking tempeh sauce, if you like it spicy, you can add some chili to stir fry, but it is not recommended to use chili sauce instead.
5. In addition to the usefulness of boneless fish fillets, it can also be used in hot pot, boiled fish fillets, etc. In the latter case, the fish fillets can be cut into larger pieces, and the cut is smaller here mainly for the convenience of wrapping.
6. Of course, the remaining boned fish can not be wasted. You can fry it and then boil a fish soup in hot water (although there is not much fish). Don't steam it in the fish. You can eat it by yourself, but if others don't know it has a lot of bone, it is easy to get stuck in the throat.
