1。 material
The practice of chrysanthemum fish is still more exquisite, first of all, the selection of fish. There are many kinds of fish, the most common is four large fish: carp, silver carp, grass, catfish, as well as flower fish, tilapia, bighead fish, crucian carp, etc., in fact, all scaled fish can be used to make raw fish, but no scale fish is not suitable to do, such as pond corner fish, catfish, etc. are not suitable to do, mainly because these scaleless fish will have some mucus, it is difficult to deal with. In general, these fish can be divided into upper, middle and lower products.
The first is the lower product, which is called the lower product mainly because these fish are cheaper, the meat is thin, the thorns are more, and the taste is poor. Mainly silver carp and bighead fish.
The second is the middle grade, which is characterized by thick meat, sweet taste, spines are mainly large bones, good taste, there are carp, grass carp.
The top product is flower fish, crucian carp, tilapia, this type of fish is characterized by meat tendons, excellent taste, sweet taste, and the raw color of the fish made is good, so that people can't help but have a great increase in appetite and saliva.
The selection of fish should also pay attention to the origin of the fish, where the sewage pond is raised, the cage fish try not to (if it is in a cage on a clean river, it is still possible to want), the best is the spring water fish, clear water river fish, reservoir fish, there is really no, the country clear water pond raised fish can also be. When choosing fish, see if the fish is fierce, whether the gills of the fish have debris, to pick those raw, clean gills of the fish, pay attention, must be live fish, dead fish cut and cut can not be used to make raw fish.
2。 Cooking steps
Let's start with the method of making raw fish.
Ingredients: one or more fish, depending on the number of people eating, generally more than one and a half pounds, if there are many people like to eat, big fish is the best, I have used more than 15 pounds of grass carp to do. If it is tilapia, be sure to choose the wild tilapia in the reservoir, because this type of fish is generally relatively small and can be used more than one. Ginger, garlic white or green onion white, coriander, perilla leaves, houttuynia cordata, lemongrass, etc., peanut rice, if you like, you can also add only raw papaya; pure peanut oil (this is very important, the aroma and taste of raw fish are largely taken from the use of oil, can not be replaced by other oils. ), salt, soy sauce, white sand pond, and finally the most important thing: vinegar, vinegar to choose fresh rice vinegar, do not use vinegar essence, do not use aged vinegar, if you can buy the country winery self-brewed rice vinegar that is the best, this vinegar also greatly affects the taste of the final product.
1, first process the fish, first use the back of the knife to knock hard at the junction of the fish head and the body, knock the fish unconscious, and bleed immediately. The method of bloodletting is to peel off the gills of the fish, and then hang the fish upside down, be sure to put the blood clean, otherwise the fish meat will be red and fishy. When the blood is clean, scrape the scales and dry the fish with a clean disinfectant towel or absorbent paper, but do not open the fish, remember.
2, the cutting board washed, with absorbent paper or towel to dry, the fish flat, along the back of the fish with a knife to lightly cut a slit, see the direction of the fish bone, and then use the knife to cut down the fish bone, in the tail and fish head and the fish body joint cut, slice to the fish sternum two-thirds, slice a spineless fish meat, immediately use absorbent paper (to use clean, absorbent straw paper or yarn paper, do not use roll paper, because it will drop paper confetti) or disinfected clean towel wrapped, inside and outside to absorb the water in the fish meat. Turn the fish over and slice the next piece of fish on the other side as well. Finally, cut open at the front fin of the fish, reach in two fingers, tear off the clean flesh of the fish belly with force, wipe the black part of the fish belly with paper, and wrap it with absorbent paper. In this process, be careful not to break the fish intestines or fish galls, if you break, the fish meat can not be wanted. The offal of the fish can be handled, and the swim bladder can also be treated like the meat of the fish. The fish under the slices is processed and set aside for about 10 minutes, until the water is dry.
3. While waiting for the fish to dry, wash and dry the cutting board. Wash ginger, green onion white and other raw materials, ginger cut into very fine silk, green onion white after flattening also cut into fine wire, coriander, perilla leaves, houttuynia, lemongrass and other cut into extremely small pieces. Fry peanuts in a pan of oil. Rice vinegar and minced garlic are mixed well as minced garlic vinegar, and those who like to eat spicy can add raw finger pepper. Wuhua's method is to put the ingredients in each person's bowl and then eat the fish slices after being soaked in garlic vinegar for a while.
4, cut fish meat: the knife required to be sharp, the cutting board should be clean, do not fall off the chips. Peel off the fish wrapped in absorbent paper, and do not leave scraps of paper on the fish. Place the skin of the fish face down on the cutting board, use the knife obliquely under the knife, cut the fish into large, extremely thin (about 2 mm thick) thin slices of meat, put it in another place, the meat at the belly of the fish is thin, can not be sliced, cut into slender wire.
5, most of the method is to put the cut fish slices into a bowl filled with garlic vinegar first soaked for a while and then fished up, and then put into a bowl filled with pure peanut oil, and then each clip to a certain amount of their own determination and each person needs ingredients such as peanut rice, ginger fishy grass, lemongrass, green onion white, pepper and so on mixed to eat.
6, and then drink a small sip of rice wine to press the fishy, another saying is to remove bacteria.
The above is a raw fish practice. There are other raw fish methods, such as eight treasure fish raw: add fried rice ground flour, fried soybean ground powder, fried peanuts crushed into about 1 mm of crumbs, add papaya shreds, it is best to mix the ingredients with fish sashimi, no longer dipped, but also have a different flavor. In addition, if you are not accustomed to eating raw fish, you can cut the fish fillets thicker (about 5 mm) when cutting the fish fillets, when eating, add chicken soup to the hot pot, keep boiling, and the fish meat is shabu in the hot pot, and when the outside of the fish becomes white, it can be dipped in the mouth.
Some handling techniques for fish: If the fish is too large, such as more than three pounds, when cutting the fish fillets, you must peel the skin, that is, when cutting to the fish skin, do not cut the fish skin, but put the knife obliquely, and follow the fish skin to bring out the meat slices. Small fish, such as tilapia, carp, crucian carp only a few two heavy can also be used to do, but then can not slice out the fish meat, but bloodletting, scraping scales and directly open the chamber, with absorbent paper to absorb water, directly with the meat with bone cut into thin slices. Among them, the tail fin of the carp can also be used to eat raw with dipping sauce, which also has a unique flavor.