CN111165748A - Preparation method of crisp fish - Google Patents

Abstract

The invention relates to a preparation method of crisp fish, which is characterized by comprising the following steps: preparing materials, cleaning carp, frying the carp, and stewing the carp. The crisp fish prepared by the invention does not need to spit fish bones, tastes fresh and fragrant, and has the characteristics of soft meat, mushy bones, sweet, spicy and refreshing taste and the like.

Description

Preparation method of crisp fish

Technical Field

The invention relates to a preparation method of fish, in particular to a preparation method of crisp fish.

Background

The fish meat is rich in high-quality protein, easy to digest and absorb, low in fat content, high in edible value, and also contains inorganic salts such as calcium, phosphorus, potassium, iodine, zinc, selenium and the like, and various nutritional ingredients required by human bodies such as vitamin A, vitamin D, vitamin B and the like.

Disclosure of Invention

The invention aims to solve the technical problem of overcoming the defects of the prior art and provides a preparation method of crisp fish, and the technical scheme adopted by the invention for solving the technical problem is as follows: the invention is characterized by being prepared by the following steps: selecting 2.5-3 jin of wild carp, opening the chamber and breaking the belly, bleeding and cleaning, keeping scales, frying the carp to golden yellow on both sides with vegetable oil, filtering the oil, frying the oil with an iron pot until the oil is burned to 7-8 min, heating, adding 10 g of scallion, 10 g of ginger, 10 g of garlic, 2 g of pepper and 2 g of aniseed, adding 5 g of vinegar and 10 g of soy sauce, adding the fish, adding a proper amount of clear water, adding 25 g of sugar and 40 g of salt, firing with big fire for 40 min, and stewing with small fire until the bone spurs are soft. Compared with the prior art, the invention has the following beneficial effects:

the crisp fish prepared by the invention does not need to spit fish bones, tastes fresh and fragrant, and has the characteristics of soft meat, mushy bones, sweet, spicy and refreshing taste and the like.

Detailed Description

The embodiments described below are only a part of the embodiments of the present invention, and not all of them. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The preparation method of the crisp fish is characterized by comprising the following steps: preparing materials, cleaning carp, frying the carp, and stewing the carp.

Preparing materials: preparing wild carp 2.5-3 jin, scallion 10 g, ginger 10 g, garlic 10 g, pricklyash 2 g, aniseed 2 g, vinegar 5 g, soy sauce 10 g, sugar 25 g and salt 40 g.

Carp cleaning: opening the wild carp, discharging blood, and cleaning to obtain carp with scales.

Frying the carp: frying the carp with vegetable oil until the two sides are golden, and filtering the oil.

Stewing: frying oil in an iron pan until 7-8 min is heated, adding 10 g of scallion, 10 g of ginger, 10 g of garlic, 2 g of pepper and 2 g of aniseed, adding 5 g of vinegar and 10 g of soy sauce, adding fish, adding a proper amount of clear water, adding 25 g of sugar and 40 g of salt, cooking for 40 min with big fire, and stewing slowly with small fire until the bone spurs are soft.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (1)

1. The preparation method of the crisp fish is characterized by comprising the following steps: preparing materials, cleaning carp, frying the carp, and stewing the carp.

Preparing materials: preparing wild carp 2.5-3 jin, scallion 10 g, ginger 10 g, garlic 10 g, pricklyash 2 g, aniseed 2 g, vinegar 5 g, soy sauce 10 g, sugar 25 g and salt 40 g.

Carp cleaning: opening the wild carp, discharging blood, and cleaning to obtain carp with scales.

Frying the carp: frying the carp with vegetable oil until the two sides are golden, and filtering the oil.

Stewing: frying oil in an iron pan until 7-8 min is heated, adding 10 g of scallion, 10 g of ginger, 10 g of garlic, 2 g of pepper and 2 g of aniseed, adding 5 g of vinegar and 10 g of soy sauce, adding fish, adding a proper amount of clear water, adding 25 g of sugar and 40 g of salt, cooking for 40 min with big fire, and stewing slowly with small fire until the bone spurs are soft.