Chinese Food
Creating a new version of cold mixed crucian carp
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The inspiration of this dish comes from a wonderful female friend of mine. She likes to eat cold crucian carp, but doesn't like to spit out thorns. So, I solved the problem. The whole dish is not complicated. I even think it's a little simple. I don't believe you watch the video.. I remember to hand in my homework when I finish. It's really comfortable to eat cold dishes now. -
Cooking ingredients
Cooking Steps
Step1:First look at the recipe sheet and video to prepare the material.
Step2:Let the enthusiastic stall leader kill the crucian carp. We are going to change the knife after washing it.
Step3:First, lower the knife from the tail. Walk along the spine. Unskilled students can come slowly. On both sides.
Step4:Then we cut off the head and the tail.
Step5:And fish fillets. Put them aside.
Step6:We only need fish, fish head, fish tail and fish bone for this dish. Crucian carp barbed many people know it. Next share a crucian carp will not have a barbed way to eat. Under the straight knife, take the next knife about 0.2cm apart, and so on. You can hear the sound of bone cutting after each knife. Because fish bones are basically distributed horizontally, and every bone is very thin. As long as you cut it off, cut it thin enough, you can't eat any bones at all. That's the principle.
Step7:One piece of fish is divided into three pieces.
Step8:Clean it with water after cutting. Clean it for standby.
Step9:Start the pot and boil the water. Add onion to the pot, and remove the smell of ginger. Boil.
Step10:On the way to boiling water, we'll mix a cold sauce. In an empty bowl, add 10g ginger and scallion, 10g garlic, 6G millet and chili, 3G salt, 5g sugar, 15g steamed fish and soy sauce, 10g vinegar, 50g drinking water, 2G noodles with green pepper, 10g scallion, 10g coriander and 2G white sesame.
Step11:Stir evenly and set aside.
Step12:When the water boils, we turn off the fire.
Step13:Then put down the head and tail. Cover and soak for three minutes.
Step14:After three minutes, turn on the small fire again. Control the water temperature. Do not boil it. Continue to soak the fish for three minutes.
Step15:It's time to fish the head and tail out and set the plate.
Step16:Then put the fish in line.
Step17:Finally pour in the freshly mixed sauce
Step18:If you have a conditional friend or a friend who likes the taste of perilla, you can put a handful of Perilla silk. The one with basil is the best. The fresh taste stimulates the taste buds.
Step19:Out of the pot and on the plate.
Cooking tips:1. Don't boil it with boiling water, or the fish will rot. 2. The fish cooked at 80-90 degrees will be better in meat quality and taste. 3. Crucian carp is a common carp, not an African carp. 4. Fish bones can be used to make a soup. Make sure you don't waste them. There are skills in making delicious dishes.
