This issue of the guide: how to buy back the small crucian carp to eat well, teach you the method of canned crucian carp in eggplant sauce, eat the thorns are not left
Go to the market to buy vegetables, the price of small crucian carp is quite cheap, 10 yuan can buy 3 pounds, not large, crucian carp meat tender, delicious taste, small crucian carp is rich in protein and calcium. However, small crucian carp has more spines and is easy to prick. Many people don't know how to eat such a small crucian carp?
Supermarkets sell canned fish, many people like to eat, the taste of canned fish is also very delicious, when not willing to stir-fry, with canned fish under the rice is also a good choice. Today teach you to use small crucian carp to make canned fish in eggplant sauce, sweet and sour appetizers, scorched with soft taste, fish bones and fish bones are soft, children and the elderly can eat, do not worry about being pricked by fish bones, fish bones are crispy and soft, eating can also supplement calcium. So how do you do canned fish? Let's take a look at it.
【Canned crucian carp in homemade eggplant sauce】Ingredients required: 3 kg of crucian carp, 100 grams of tomato sauce, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 3 cloves of garlic, 20 peppercorns, 2 large ingredients, 2 teaspoons of five-spice powder, 3-4 dried chili peppers, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, and an appropriate amount of water starch.
Procedure steps:
1. The size of crucian carp can not be too large, smaller is better, it is troublesome to handle, too big to fry, will affect the taste. Clean up the small crucian carp, remove the scales, gills, internal organs, a layer of black film in the belly of the fish to remove clean, the black film in the belly of the fish is relatively fishy, after the fish is cleaned, it is necessary to drain the water, otherwise it is easy to splash oil when frying.
2. Prepare the seasoning, cut the green onion into sections, slice the ginger, crack the garlic, and use tomato sauce or tomato sauce.
3. Add oil to the pot to heat, heat until smoke, fish more, the fish into the frying in batches, the fish into the oil pot one by one, turn on the high heat to fry for 1 minute, and then change the low heat to fry for 2 minutes after fishing out. Do not turn the crucian carp after entering, fry the shape and then turn the fish over and fry, wait for one side to be fixed and then turn over and fry the other side, so that it is easy to keep the fish intact, the fish has not been fried when the shape is turned, the fish is easy to crush. Let the fried crucian carp cool.
4. The oil in the pot is hot, the crucian carp is re-fried, the crucian carp is fried until golden and crispy, the oil is fished out, and the cooled fish is re-fried twice, so as to ensure that the fish is fried and crispy, after the fish is prepared, when eating, there is no need to worry about being pricked by the fish thorns.
5. Pour out the oil of the fried fish, leave a little bottom oil, add shallots, ginger, garlic, peppercorns, large ingredients, dried chili peppers, stir-fry half of the tomato sauce evenly, stir-fry the sour taste.
6. Drizzle in the right amount of water, the amount of water and crucian carp can be, pour in soy sauce and cooking wine, add five-spice powder, salt, bring to a boil over high heat.
7. Put the fried fish into the pressure cooker, pour in the prepared soup, cover the pot, bring the pressure cooker to a boil on high heat, and let it rise for 15 minutes.
8. After the time, let it cool, open the lid of the pot, pick out the onion, ginger, garlic, large ingredients, dried peppers, pour the remaining soup into the pot, add the remaining half of the tomato sauce, boil on high heat, pour in the appropriate amount of water starch to hook the mustard, heat on high heat until the soup becomes viscous, turn off the heat, and pour the soup on the crucian carp.
Tips: Once you can't finish eating, put the remaining fish into the crisper box, put it in the refrigerator for refrigeration, and the canned fish made by yourself is not as long as the one bought in the supermarket, or eat it as soon as possible.
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