This fish is 3 yuan a pound, not fried or cooked, made into tempeh fish, dry and chewy, be fragrant.
Speaking of tempeh, I think everyone has eaten a kind of canned fish--- tempeh mud carp. That taste salty and delicious, dry and chewy, especially delicious, but a small jar of two small fish, feel that every time I eat is not addictive, my children especially like to eat it, every time I think I buy less. Although the canned fish bought outside is delicious, I dare not buy more for the child to eat, worried that there are additives and preservatives inside, and it is always not safe to give the child to eat. So let's make it myself, the other day I found the secret recipe from the chef friend in the restaurant, I made a big bowl of tempeh at home, this dish became a hot commodity as soon as it was on the table, and the child said it was better than what he bought.
Outside to buy is canned carp, we do not have carp to sell here, I am a tempeh made of crucian carp, small crucian carp is rich in protein and vitamins, with calcium supplementation, brain and nootropic effect. Spring is the season when the child grows up, this fish should be made more for the child to eat, although the thorns are more, but after the crisp is steamed, the bones of the fish have long been crispy, the entrance is melted, and the mothers no longer have to worry about the child's prickly thorns. Because of the addition of tempeh, the taste is salty and delicious, the sauce is fragrant, dry and chewy, my children and husband are particularly fond of eating, the method is not difficult, just need to pay attention to two points, at home can make delicious tempeh fish. Let me share the practice with you.
Ingredients: 800 g crucian carp 100 g tempeh 1 piece of ginger 1 piece of garlic
To make tempeh fish can be made with striped fish, mud carp, small yellow fish, small fish can be, as long as it is a small fish, the spines are fine, it is easy to fry crisp. Tempeh I bought Yongchuan tempeh, this tempeh sauce is fragrant and has a long aftertaste, especially suitable for tempeh fish.
The crucian carp is cleaned up, the head of the fish is removed, and a few strokes are made on the back of the fish for easy taste. Add a pinch of salt, spread well by hand and marinate for 20 minutes. (Salt should be put less here, and the marinated fish is tight and not easy to disperse when fried.) But don't put too much salt, and put tempeh and soy sauce for a while to prevent over-saltiness and affect the taste)
Ginger garlic diced and dried chili peppers cut into rings. (Friends who don't like to eat spicy can not put peppers, the taste is also very good)
Put oil in the pan, heat until chopsticks are inserted, see the surrounding bubbles, you can put in the small fish and fry over medium heat, fry until both sides are golden and crispy, and set aside. (Before frying the fish, use the oil absorbent paper to dry the moisture on the fish to prevent the oil from scalding yourself during the process of frying the fish, and try to stay away from the stove during the process of frying the fish)
Drain the fried fish and place in a deep bowl.
Pour the oil from the pan into a bowl and let cool. Add a little oil left over the fried fish and sauté the ginger, garlic and pepper over low heat to bring out the aroma.
Turn off the heat, add tempeh and stir-fry evenly.
Spread the sautéed tempeh on top of the fried fish and drizzle with 4 tablespoons of soy sauce. (Because tempeh and soy sauce have their own salty taste, so there is no need to put salt anymore, salty is just right)
Add 4 cm of water to the electric pressure cooker, then put the fish bowl into the electric pressure cooker, press the meat/chicken stall and press for 30 minutes.
After 30 minutes, open the lid and take it out, pour in a little oil left over from the fried fish, and you can eat it, this fishbone is crispy and fragrant, dry and chewy, more delicious than the canned fish you bought. If you can't finish eating at once, you can put it in a bowl with a lid, pour in 3 spoons of oil left over from the fried fish, seal and store, and take as you go.
After the oil immersion, the fish is more flavorful, the soy sauce is rich, soft and chewy, like friends hurry up to try it!
Tips:
1, do tempeh can be used with striped fish, mud carp, small yellow fish, small fish can be, as long as it is a small fish, fine spines, are easy to fry crisp.
2, I use crucian carp, although there are many thorns, but after frying, and then steamed, bone spurs have been crispy, you can chew together to eat, especially fragrant. Moms no longer have to worry about their children getting stuck.
3, before frying the fish, sprinkle a little salt on the fish, wipe well and marinate for 20 minutes, is to prevent the fish skin from scattering during the frying process, affecting the appearance. Note that the salt must be less, because the tempeh and soy sauce should be put in the back to prevent excessive saltiness from affecting the taste. If you are bringing fish, there is no need to marinate, clean up and cut directly into segments, wipe the water with oil absorbent paper, and fry in the frying pan.
4, before frying the fish, use the oil absorbent paper to suck the moisture on the fish dry, and then fry it in the pan, so that it will not splash the oil and burn yourself. Keep the fish as far away from the stove as possible during the frying process to prevent spilling oil!
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