How to cook and eat Ciba fish in Wuhan

Folding material

Material: 500g grass carp.

Seasoning: salt 3 g ginger 1 garlic 3-petalled pepper 15 dried pepper 10 cooking wine 30 ml onion 1 steamed fish black soybean oil 10 ml white sugar 10 g sesame oil 10 ml vegetable oil 30 ml white sesame 3.

Folding exercise

1. Grass carp scales and black membranes are removed, washed and cut into 3cm-wide chunks, dried peppers are chopped, onions, ginger and garlic are washed and cut into Wuhan Ciba minced fish.

2. Put the grass carp pieces into a bowl, grab them evenly with a little chopped green onion, Jiang Mo, 15 ml cooking wine and a little salt, cover them with plastic wrap, and put them in the refrigerator for 2 hours.

3. Take the salted fish out of the refrigerator, use kitchen paper towels to absorb the water from the fish, and strip the seasoning attached to the fish pieces.

4. Pour the vegetable oil into the pot. When the oil is hot, slowly fry the fish pieces with medium and small fire. Don't turn over the fish pieces in a hurry. After frying until golden brown, turn over and continue to fry until golden brown, and sprinkle with dried peppers.

5. Add sugar, cooking wine, steamed fish and soy sauce, put a little water, sprinkle with dried Chili and the remaining ginger and garlic, gently turn the fish pieces to make them taste even, and finally collect the juice on high fire, pour in sesame oil and sprinkle with chopped green onion and white sesame seeds. [ 1]

Folding cooking skills

1. If you are interested, you can put the salted fish in the freezer for 7 days, take it out and thaw it, and then air-dry it in a ventilated place for half a day. In the end, it will taste better and taste better. You can also marinate more at a time, then put it in a fresh-keeping bag according to the weight of each meal and put it in the refrigerator for freezing and salting, and then take it out when you eat it later, which is convenient for frying or frying;

2, you can choose carp, herring and other fish you like to do;

3. Absorb the juice of fish with kitchen paper towels to prevent oil from spilling when frying. You can use more oil to fry fish, and you must use medium and small fire. [ 1]

Fold and edit this paragraph. Exercise 2

Folding material

Ingredients: bighead carp (fish) 1

Seasoning: 3 tablespoons (cooked) of salt, ginger, garlic, pepper, dried pepper, cooking wine, soy sauce, soy sauce, onion, vinegar, rice wine and sesame [2]

Folding manufacturing method

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).

Note: Mix the soy sauce: heat the oil, saute the minced garlic and chopped soy sauce until fragrant, add a little cooking wine, add the seasonings listed above (salt, pepper, sugar, oyster sauce, soy sauce, raw flour and pure sesame oil), mix well and cook, and let it cool for later use.

3. Put the fish pieces together with the marinade into the fresh-keeping bag, put them into the freezer, take them out for about 1 min, turn them up and down, 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 or so, they are taken out on a dry, windy and "foggy" sunny day when the sun rarely shines.

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 dried fish pieces and "kang" them in the oil 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. [2]

Folding 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.

[2]

Fold and edit this paragraph. Exercise 3

Fold the main material

Ingredients: grass carp 1.

Accessories: 2 tablespoons of pepper (30g), 2 tablespoons of salt (5g), dried red pepper 10, 2 tablespoons of Jiang Mo (30g), 2 tablespoons of minced garlic (30g), a handful of shredded onion, cooking wine 1 tablespoon (15ml). Sauce: 1 tablespoon (65438+).

Folding exercise steps

1. Grass carp is cleaned after scaling and viscera removal. Cut off your head, then cut the fish evenly into small pieces of about 6 cm and put them in a big bowl.

2. Add shredded onion, Jiang Mo and minced garlic. Cut the dried chili into sections with scissors, then pour in pepper, cooking wine and salt, and gently mix them with your hands (be careful not to let fishbone stick your hand).

3. Put the caught fish and seasoning into a sealed bag, seal it, and marinate it in the freezer for 7 days.

After 4.7 days, take out the salted fish pieces and thaw them (if the temperature is low, they can be thawed in the sun, and if the temperature is high, they can be thawed daily). When the fish is thawed to half-dry, peel off the seasoning from the fish and put it in a small bowl for later use.

5. Put a little oil in the pot. When the fire is 70% hot, put the fish into the kang fish. Kang is a saying in Wuhan. I think the translation of Putonghua should be close to speculation. Take out the fish kang after it is golden on both sides.

6. Pour the salted fish into the pot and add soy sauce, sugar and a little cold water. After 20 seconds of fire, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect the juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle sesame seeds after serving.