#Article Launch Challenge#
Hello everyone, I'm Ah Qing.
When I was a child, I was most tired of small crucian carp, the meat was thin and the thorns were many and the head was small, and it was a pity to abandon the big head of the food, but my father liked to take it home in a pile every time, probably because it was cheap and nutritious, no matter how small the fly was, it was also meat, after all, no kind of meat could be as cheap as 5 yuan a catty.
It wasn't until my mother learned a new way to eat that I reached a reconciliation with the little crucian carp, and even developed to the point that the more I ate it, the more addicted I became.
Speaking of which, probably my friends in the north can guess what I'm going to share today, that's right, it's - bad fish.
The bad fish is well done, it must be able to swallow the scales and bones in one bite, after cooling is the best tasting period, the bones are crispy and the meat is rotten, the sauce is fragrant and the fish is a good fusion, sweet and sour, sour and spicy, the entrance is soft, the aftertaste is long, a small fish father can be three taels of old wine, and I will pick two more bowls of rice.
Besides, saliva is about to flow out, so let's go straight to the dry goods~
The dregs are divided into two methods, the dregs are boiled directly in the pot, and the dregs need to be fried again, and the meat is firmer and fresher.
Detailed method: (10 catties of crucian carp as an example)
1: Remove the scales and gills of all crucian carp, remove the internal organs, wash and add salt, green and red peppercorns, coarse chili powder, and high liquor, mix well and marinate, and then put them in a ventilated place to dry for a day to remove moisture.
2) Pour enough oil into the pan, fry the dried crucian carp at 60% oil temperature until golden brown on both sides, then remove and set aside.
3: Prepare a wok to heat, put a large spoonful of lard to fry chives, ginger and garlic, then add a handful of Sichuan pepper, 5 star anise, 3 cinnamon, 4 bay leaves, 3 tangerine peels, 3 angelica, 1 grass fruit (remove seeds), an appropriate amount of dried chili peppers and fry until fragrant. Add 500 grams of soybean paste, 300 grams of sweet noodle sauce, 200 grams of sugar, a tablespoon of dark soy sauce to taste, add enough water to put the crucian carp in, and then pour 300 grams of aged vinegar along the fish head, boil over high heat, simmer for 3 hours on low heat, turn off the heat and soak for 8 hours before eating.
The bad fish bones and crispy meat that come out of this way are rotten, the fresh fragrance is rich, and the bones will melt away after a little sipping, and there is no fishy smell at all, and the mouth is full of thick sauce fragrance.
Many friends may feel that the taste of fish scales is authentic, which depends on personal acceptance. In fact, the most primitive method does not even need to remove the gills and internal organs, and the fresh crucian carp that is bought back is raised for two or three days and spits out the sediment and goes directly into the pot. It's a pity that there is no such original clean water quality now, so Aqing still recommends that everyone deal with it cleanly.
So, have you learned this delicious flavor, crispy flesh, and fragrant fish?
I am Ah Qing, a happy little chef, pay attention to Ah Qing, and continue to output food and drink knowledge for you.