The new way to eat grass carp: make grass carp into Su's dried grilled fish, the bones are crispy, not fishy but also flavorful
Dry grilled fish is a relatively rare fish practice in the north, but in terms of taste, it is one of my favorite flavors. Every time I see fresh grass carp at the market, I can't help but get a plate of dried roast fish to eat. The skin of the dried grilled fish is very strong, like to eat fried fish, fried fish babies, dry roast fish is very likely not to disappoint you, the method is as follows, come and try Oh!
The main reason why the skin of the dried roast fish is tight and the bones are crisp is that it is fried, fully fried to lock the tenderness of the meat, and the outer skin is also very juiced. The first taste is strong, followed by tender fish. And because it is pickled and well handled, it has very little fishy taste, so everyone does not have to worry about this. When the juice is finally collected, you can also use a small fire to slowly grunt, which will be more flavorful.
Grass carp is a very common freshwater fish, good for the eyes, protect the eyes of vitamins A, E it contains, save to eat cod liver oil. In addition, those trace elements, various unsaturated fatty acids, are beneficial to the skin and hair, the skin is smooth, and the hair is also supple.
【Dishes】Su's dried grilled fish
【Cooking ingredients】1 grass carp, cooking wine, soy sauce, salt, green onion slices (marinated fish), soy sauce, soy sauce, sugar, salt, balsamic vinegar, water (sauce) appropriate amount, star anise, peppercorns, green onion ginger slices garlic cloves to taste.
【Cooking steps】
Step 1: Fresh live grass carp, all the scales are scraped clean, the internal organs are hollowed out, but also the black film inside is scraped off or the black film will be very fishy, all processed well, the blood and water will be washed off, leaving only the white fish meat, and then use kitchen paper to suck the water dry.
Step 2: Use a knife to chop the fish into pieces, this size depends on personal preference, put into a large basin to prepare to go fishy, into a flavor, a large spoonful of cooking wine, a spoonful of soy sauce and a little salt, followed by an appropriate amount of green onion and ginger slices, mix these well with the fish, so that the fish are covered with seasoning, and then let stand for ten minutes.
Step 3: Heat the pan with hot oil, wait until the oil is 60% hot when the fish can be put inside, just go in, don't worry about turning our fish nuggets, let it fry for a while and then turn it over.
Step 4: Fry the fish must be fried thoroughly, so that the fish bones inside the fish are also crispy, so the heat must not be used on high heat, it will burn inside is not yet cooked, the fried look is golden yellow, is the following look.
Step 5: Then we can mix a small spoonful of sauce, 2 tablespoons of light soy sauce, and a spoonful of balsamic vinegar, put the right amount of sugar and salt in a small bowl, and then half a small bowl of water, and stir them evenly. Don't leave a single slice of green onion and ginger, and 4 cloves of garlic are peeled and don't need to be chopped. Prepare a small handful of peppercorns and 3 star anise, 6-7 rock sugars.
Step 6: Instead of putting oil in a small casserole, put all the sauce used for seasoning and the prepared spices, bring it to a boil over medium-low heat and then grunt for three or four minutes.
Step 7: After three or four minutes, a colander removes all the spices.
Step 8: Then put all the fish into the sauce, let it continue to heat and grunt until all the juice is absorbed by the fish, sprinkle some small sesame seeds, and the spring onion will be out of the pot.
【Cooking Tips】
The fish pieces can be made smaller, so that when fried, it is also convenient to fry, and the frying is more thorough.
When harvesting juice, it can be collected over high heat.