I bought two lively crucian carp at the morning market today for more than 20 yuan. The stallholders have cleaned them up, and they can stew them directly when they get home. It is very convenient. This is the key to my love of buying fish at the morning market. I am going to stew crucian carp using homemade methods. People around me say that the fish I stewed is delicious. I think it is nothing more than paying attention to a few points. Why your stewed fish is not fragrant, smelly, and not delicious? That's because your cooking method is wrong. If you use the right method, the stewed river fish is as delicious, not worse than sea fish.
Now I will share my fish stew method with you. There is no mysterious skill, it is a common practice. It may be slightly different in a certain detail, and the taste of each person's meal will be different. Prepare dishes with your heart, and health will come naturally! Please see the specific operation below!
[Materials]: Crucian carp
[Ingredients]: onion, ginger, garlic, dried chili
[Seasoning]: salt, cooking wine, soy sauce, vinegar, peanut oil, flour, sugar
【Cooking method】:
① The crucian carp shop I bought is all done, the belly is grilled, the scales are gone, and the gills are buckled. Clean the packed crucian carp. The point is here. The black film in the belly of the fish must be washed off and torn off, because this black film is very fishy, which is one of the keys to stewing fish.
②. Dip the cleaned fish with dry flour on both sides, and then let it stand for 20 minutes to allow the flour to stick firmly to the fish to prevent it from falling off during frying.
③, clean the green onion, ginger and garlic, cut the green onion, slice the ginger, and slice the garlic.
④. Prepare a few peppers, an star anise, and a few dried peppers.
⑤. Raise the pot and burn oil. Put a little more oil than usual when cooking. After heating the peanut oil, add the crucian carp and fry until golden on both sides. Then hold it out for use. A non-stick pan for frying fish in a hot pan.
⑥, restart the pot and oil,Add in Chinese pepper star anise and dried chili and stir fry for a fragrance.
⑦, then add green onion, ginger, garlic and stir fry to get the fragrance.
⑧, add three spoons of soy sauce, three spoons of cooking wine, and three spoons of vinegar to cook the aroma.
⑨, add the crucian carp, low heat for half a minute, easy to taste. Then add hot water, without the fish. (After the fish is in the pot, don’t add water in a hurry. Be sure to cook it for a while, so that the flavor of the seasoning can enter the fish, so that the stewed fish will be fragrant. Also, heat the water so that the stewed fish is not fishy, and the fish soup is milky. White. This is a little trick for stewing fish.)
⑩ Cover the pot, simmer for 15 minutes, simmer until the fish soup is thick, open the lid to collect the juice.
A fragrant home-cooked crucian carp is ready. Although it is a river fish, it has no earthy smell at all. The meat is tender and fragrant, and the milky white soup is delicious. It is especially delicious when used with rice. . The fish stewed in this way is guaranteed to be praised by everyone. You might as well give it a try.
【Tips】:
①, the following are the large and small spoons mentioned above for your reference:
【Reminder】:
Thank you for your reading! If you like this article, don't forget to like, bookmark, forward, and welcome to leave a message in the comment area. I am a rice cooker, welcome everyone to follow me, share experience, learn how to cook, and make progress together!
.
