Method for making Ciba fish in Wuhan

Bighead carp is a chubby fish, also called bighead carp. It is named because it is bigger than the average fish. I'll introduce you to a method of making Ciba fish in Wuhan. In addition, if you don't like spicy food, you don't need to add dried peppers and peppers. It's delicious, too

Ingredients: 1 blackhead fish.

Seasoning: dried pepper, pepper, ginger, garlic, onion, Hubei old rice wine, fried sesame salt, soy sauce, cooking wine, aged vinegar and soy sauce.

Exercise:

1. Wash the fat fish, control the water and cut into pieces for later use.

2. Add dried red pepper segments, pepper granules, Jiang Mo, minced garlic and chopped green onion into the fish pieces; Mix well with 1 tbsp salt, cooking wine and homemade mixed soy sauce (see here).

3. Put the fish pieces and marinade together into a fresh-keeping bag and put it in the refrigerator. Take out the fresh-keeping bag, turn it up and down evenly for about 1 min, and continue to refrigerate. After repeating for 2-3 times, move the fresh-keeping bag to the freezer for storage.

4. After the fish pieces are frozen 1 week, pick a dry, windy, "foggy" day with less sunshine.

5. Thaw the fish pieces at room temperature and separate the marinated seasoning.

6. Put the fish pieces on the outdoor balcony to dry naturally, and pay attention to adding a veil to prevent flies and insects.

7. Prepare condiments: Hubei old rice wine (about 3 spoonfuls), pepper granules, dried red peppers, and frozen pickled condiments.

8. Take back the air-dried fish pieces and fish them out in a frying pan with a little oil until both sides are golden brown; Then put oil into the pot, add pepper, dried red pepper and frozen seasoning, stir fry, spray a little cooking wine, add light soy sauce, light soy sauce (color matching as appropriate) and Hubei old rice wine, mix well, put the fish pieces into a kang, weigh the fish pieces and seasoning evenly, simmer on low fire, turn to high fire to collect juice, pour a little old vinegar before taking out of the pot, and sprinkle the fried sesame seeds.

Cooking skills:

1, private tips: Kang (meaning "fried" in Wuhan dialect) good fish pieces, in the final stew, Hubei old rice wine is used instead of water or broth, and the baked Ciba fish is full of wine, slightly sweet but not light, with rich aroma and unique flavor.

2. This Ciba fish is made of fat fish left over from the head of chopped pepper. Coarse fish such as grass carp and carp are also good fish materials for Ciba fish.

3. Personal opinion: Don't dry the cuttlefish when it is dry (the weather in May and June can be dry for about half a day, the air drying time is too long, the water evaporation is too dry, and the finished cuttlefish is too tight, too hard and not delicious), and don't be too burnt and too dry when it is on the kang.