Ingredients: a fresh crucian carp, about 400g.

Seasoning: ginger slices, chives, cooking wine, soy sauce, cooking oil, refined salt, monosodium glutamate, sugar, etc.

Production skills:

1. Slaughter crucian carp, scale it, dig its gills, gut it, rinse it clean, make several cuts on the thick part of its back, and marinate it with a little onion, ginger and cooking wine.

2. Heat the wok and add oil. When the oil temperature is high, add crucian carp and fry the fish until the skin is tight and golden.

3. Put a small amount of cooking oil in the wok, add ginger slices and onion segments to stir-fry the fragrance, add appropriate amount of water, add crucian carp after the water boils, pour cooking wine, add appropriate amount of refined salt, white grain and soy sauce, and turn to low heat.

4. When the soup is sticky, add monosodium glutamate, add chopped green onion, pour in bright oil, and take it out of the pot and box it. In this way, a pot of braised crucian carp with strong onion fragrance, delicate taste and palatability was made.

Second, crispy crucian carp.

Its cuisine is Beijing cuisine.

Features delicious color, tender fish, crisp thorns and special taste.

raw material

Materials: small live crucian carp (the best length is about 10 cm) 1 kg, onion 600 g.

Seasoning: sesame oil 120g, sugar color 30g, rock sugar powder 60g, white sugar 100g, spiced powder 3g, cinnamon, pepper, aniseed, clove, cardamom 6g, cooking wine 120g and aged vinegar 120g.

manufacturing process

(1) Remove the gills and scales of crucian carp, cut a small mouth about 2 cm long along the belly of the fish under the gills, take out the internal organs (be careful not to break the gallbladder), and rinse it with clear water.

(2) Cut the onion into sections with the length of10cm. Mix soy sauce, old ester and cooking wine together to make seasoning water.

(3) Add a room full of ribs to the casserole, spread a layer of ginger slices, and sprinkle with spices such as cinnamon, pepper, aniseed, clove and cardamom. Then put the fish head on the edge of the pot, centrifuge the bar code into a neat circle (leave a hole in the middle to form a chrysanthemum shape), and sprinkle with spiced powder. Cross-code a row of fish in the middle, cover the holes, sprinkle with a layer of spiced powder, and code the onion into chrysanthemums. Pour white sugar and rock sugar powder into the middle of the onion section, evenly pour the sugar color of sesame oil on the onion section, and add more than half of seasoning water.

(4) Move the casserole into the fire and boil it. Cover with a slightly smaller porcelain dish and simmer slowly. When simmering, let the soup boil around the porcelain plate. If the soup doesn't come, you must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8 ~ 9 hours) and the fish can be simmered.

(5) Then uncover the porcelain plate and air it for 6-8 hours. Take out the chopped green onion first, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of onion on the fish and pour the original soup.

Third, bean jelly crucian carp

Features: bright red color, spicy taste, rich fragrance, delicate fish and simple shape.

Raw materials:

Fresh crucian carp 1 piece (about 750g). 250g of white bean jelly. Cooking wine 15g, lean pork fat 200g, salt 5g, red oil 15g, lobster sauce 10g, garlic paste 5g, bean sprouts 10g, chopped green onion 5g and pepper oil 5g.

Exercise:

① Carve 3 knives on each side of the clean crucian carp, and apply cooking wine and refined salt. Take a bowl, wrap the fish in lean pork fat, put it in the bowl, add onion, ginger and pepper, and steam for 15 minutes until cooked. (2) Cut the onion, cut the sprouts and celery into pieces, and put the garlic and lobster sauce into a bowl. Pepper oil, pepper oil, monosodium glutamate and sesame oil are paired to extract juice. (3) Cut the bean jelly into 3 cm square cubes, boil it with clear water, take it out, drain it, and pour it into the sauce and mix well. (4) Take out the steamed fish, uncover the thin pig fat, put it in a plate, pour the mixed bean jelly and sauce on the fish, and sprinkle with coriander.

Four, crucian carp tofu soup

Ingredients: crucian carp

Accessories: tofu, pork, coriander

Seasoning: salt, Shaoxing wine, pepper water, chicken essence, onion, ginger and broth.

Exercise:

1. Cut tofu into small pieces, slice pork, cut parsley and onion, pat ginger loosely and cut into pieces;

2. Wash the fish with hot water, put it in cold water, scrape off the black skin and wash it, blanch the tofu thoroughly, and control the water;

3. Put the oil in the pan, stir-fry the shallot Jiang Mo, add Shaoxing wine, broth, sliced meat, pepper water and salt, bring to a boil, add water, fish and tofu, and simmer for 20 minutes. When the soup is thick and milky white, take out the onion and ginger pieces, add chicken essence to taste, and add coriander to the soup bowl.

Features: the soup is thick and white, and the fish and tofu are tender.

Baked crucian carp with onion

Ingredients: Carassius auratus three treaties 1 kg of shallots about 4 Liang (only the first paragraph was used), cooking wine, lard, soy sauce, sugar and chicken essence sesame oil.

Exercise:

Scrape the scales, gills, viscera and black membrane of crucian carp. Washington State

Second, cut three oblique knife lines in the thick parts on both sides of the fish, and put soy sauce on both sides of the plate.

Cut three shallots into sections (I also added Zhangqiu shallots to improve the flavor of shallots)

4. Heat the wok, use an oil pan, add lard and heat it to 70% to 80%, and fry the crucian carp on both sides. Immediately put the fried crucian carp into cooking wine (my carved wine) and cook it, cover it and stew it slightly to remove the fishy smell. Then add soy sauce, sugar, water and chicken essence. Cover and simmer for about 5 minutes, then take out.

Reheat five pots, add oil to 70% to 80% heat, add onion and stir-fry until fragrant, that is, pour crucian carp juice to boil, and simmer for about 10 minute instead. Tighten the soup, pour in the sesame oil, and put it on the plate.

And:

The method of shredded radish and crucian carp soup is to soak the fish in cooking wine first, then boil the shredded white radish with water, and then put the fish and wine together, depending on the maturity.

The processing method of crucian carp is to clean the belly of the fish, then chop the pork into minced meat, add some winter bamboo shoots and soy sauce cooking wine as seasonings, put them all into the belly of the fish, fry them lightly in oil, fry them on both sides, and then cook them with soy sauce cooking wine according to the braise method, without too much juice.

The practice of Yangzhou crucian carp noodles is to clean the small crucian carp, put a little fat oil in the pot to boil, then fry the crucian carp in the pot, drain the water (soy sauce is not allowed), burn it to milky white, smash the fish with chopsticks, and take out the fish bones and skin. The taste must be appropriate. Then, cook the sliced noodles in another pot, take them out and put them in fish soup, cook them again for a minute or two, sprinkle shredded onion and garlic on the bowl and chew them.

The method of tile cake crucian carp is to wash the fish for half a catty, steam the onion, ginger, cooking wine and salt in a bowl, then beat one or two eggs and pour them into a fish tank for steaming. Its delicacy is not comparable to that of ordinary egg soup.