Among the many freshwater fish species, the most reluctant to buy for cooking, carp must occupy a place, why say so?
To tell the truth, the nutritional value of carp is not low, especially protein, the content is really high, on average, in 100 grams of fish meat, the amount of protein is as high as 17.6 grams, which is equivalent to 5 times the same amount of milk, but also high-quality protein, the body absorption rate is higher, and can bring vitamins, minerals, amino acids, etc. to the body, and carp in the old days, has been the new year's festival "more than every year" representative of the fish meat, why now many people are not willing to take it to cook? Even there are fewer stalls selling carp?
The reason is that in addition to being a "hair" food, carp also has a muddy smell that is stronger than other fish.
It is also because of the muddy smell of carp that carp is not suitable for light methods such as steaming and stewing, but also suitable for heavy flavors such as sweet and sour carp, braised carp and so on.
Especially home-cooked braised carp, the sauce is fragrant and thick soup, can cover most of the mud smell of carp, but the handling of carp is also very demanding, in addition to ensuring that the carp is fresh, fresh, before making braised carp, carp treatment "3 steps" must not be less, otherwise the fish meat is not tender, fishy taste heavy.
The carp is handled in place, in order to make the fresh and fat beauty of the fish meat fully prominent, and there is no mud smell at all, see what the "3 steps" of carp processing are, so that the next time you buy carp to cook, you can also be confident and handy.
Before cooking braised carp, the carp handling operation should be done in "3 steps":
Step 1: The black membrane of the fish cavity should be scraped off
The black membrane of the fish cavity has always been the place where the fish has a heavy fishy smell, because the black membrane of the fish cavity mainly protects the fish viscera, so the fish bloody taste absorbed by this layer of black film is heavier, so when slaughtering and cleaning carp, we must observe whether this layer of black film has been cleared, if not, it must be scraped off.
Step 2: Remove the mucus from outside the fish skin
Outside the fish skin, because after scraping off the fish scales, a layer of mucus will overflow, and this layer of mucus is also fishy, so after scraping off the fish scales, you must gently scrape this layer of mucus with a knife.
Step 3, remove the "fishy line"
The biggest difference between using carp and other freshwater fish varieties is that carp need to remove the "fishy line" on both sides of the spine. This "fishy line" is located on either side of the fish's spine, each with one.
This "fishy line" is equivalent to the white tendons of the fish, with a strong muddy smell, so be sure to remove it before cooking with carp.
【How to remove the fishy line】:
Cut a knife under the gills and the front of the tail of the fish, and the depth of the cut should be able to see the bone, then you can see that there is a white tendon protruding from the flesh, and then hold the muddy line at the end of the fish's gills, while gently pulling, while using the knife to pull the fishy line out of it. Extract it completely, the same operation method on the other side.
After the carp has done this processing "3 steps", even if it is a novice in the kitchen, the braised carp produced does not have a fishy taste, and the fish texture is more tender and fat, and the following shares the home-cooked method of braised carp for everyone.
【Braised Carp & Material List】
Ingredients: Fresh carp
Ingredients: green onion, ginger, garlic, dried chili pepper, peppercorns
Seasoning: chili sauce, bean paste, sugar, salt, cooking wine, soy sauce, soy sauce, rice vinegar
【Braised Carp & Production Process】:
Step 1| first according to the above explanation method, after the carp is slaughtered, the flower knife, the inner cavity fish black film, the mucus on the fish skin, the mud line are all removed, washed and absorbed, a little cooking wine, salt smeared well, the fish cavity into the onion ginger, marinated for 15 minutes.
Step 2| after the carp is marinated, pat the starch on both sides of the fish, and after the oil pan is hot, fry the carp in the oil pan on low heat until golden brown on both sides, and then set aside.
Step 3| leave the bottom oil in the pot, heat it up, first put the peppercorns on a low heat to simmer, remove and discard, then add the dried chili peppers and stir-fry, then add the onions, ginger, garlic, chili sauce, bean paste, soy sauce, soy sauce, cooking wine, and rice vinegar into the pot, mix and stir-fry.
Step 4| put the fried carp back into the pot, pour in the boiling water that has just flooded the surface, bring to a boil on high heat, turn the heat down and simmer for 15 to 20 minutes.
Step 5| to be simmered to the point, open the pot slowly to collect the juice, until the soup sauce is thick, during the period do not forget to pour the soup sauce on the fish, the soup can be tightened after the pot, sprinkle the surface with coriander garnish, you can serve.
Fawn has something to say:
When making braised carp, the black membrane of the fish cavity, the mucus on the fish skin is scraped clean, and the "3 steps" of the fishy line must not be less, otherwise the fish meat is not tender, the fishy taste is heavy, do these 3 steps, the usually made braised carp, sweet and sour carp, the meat quality is particularly tender, no fishy, super practical tips.
☛ˆ▷•) ☛ I am a fawn, if this article is helpful to you, you may wish to give the fawn a concern, collection, share it~