Yellow eel
Raw material / seasoning:
750 grams of live eel, 15 grams of dried fungus, 20 grams of cooked bamboo shoots, 12 grams of diced pork oil, 35 grams of vegetable oil, 60 grams of cooked lard, 10 grams of sesame oil, 100 grams of Shaojiu wine, 3 grams of refined salt, 450 grams of soy sauce, 15 grams of spring onions, 5 grams of ginger slices, 15 grams of garlic head, 10 grams of Monascus rice water, 15 grams of water starch, 750 grams of pork soup, 10 grams of sugar, 250 grams of rock sugar, 5 grams of sesame oil.
Production process:
1. Cut a knife across the head of the carp (not cut off), drain the blood, put it into the container, soak it with about 60 ℃, remove the slime and dirt with straw, and cut off the shi on the back. One knife was cut across the chest shi and one at the abdominal shi to cut off the intestines. Roll out the intestines with bamboo chopsticks into the abdomen, cut off the head and tail, cut a section about 5 centimeters long, and then roll the inside with chopsticks and wash them one by one. Put the fish segments upright on the bottom of the pot, surrounded by the fish head and tail.
2. Hot pot, add vegetable oil, add green onions (knotted) lO grams and ginger slices, wait for onions and ginger to turn yellow, clip out and put on the eel, then put the eel into the pan, add 75 grams of Gassau wine, cover Jijiong for a moment, add 500g soup, add lard 10 grams, red rice water, soy sauce 25 grams and rock sugar, salt, garlic, diced pig oil. Turn low heat until the eel is colored for about 2 hours, until the fish is cooked, that is, add 10 grams of lard to thicken the soup, remove onions, ginger and eel heads and tails, put garlic and diced lard at the bottom of the bowl, put carp pieces with chopsticks, put them into the bowl, place them neatly on the side, and then pour in the juice.
3. Heat another pot, add lard, heat 5 grams of chopped onions, cook until scallions are fragrant, add slices of bamboo shoots, fungus, add wine, soy sauce, sugar and soup to boil, pour eel and soup back into the pot, heat thoroughly, turn to low heat until the soup is thick, add water starch hook, sprinkle sesame oil into the plate, eel side is still neatly arranged upward, fungus and bamboo shoots are placed on top.
- Prev
Disease prevention of fish before storage and transportation
As the saying goes, "if you want to buy a chicken, you have to buy a fish." And many fish farmers after a year of hard work, to the adult fish sales season has encountered problems, fish are not resistant to storage and transportation, the whole body is congested, and even dead fish. At this time, most farmers think that there is something wrong with the feed. Indeed, in order to unilaterally reduce the feed coefficient and improve the growth rate of fish, some feed manufacturers add hormone or hormone-like drugs, such as olaquindox, to the feed, resulting in the above phenomenon in the process of fish storage and transportation. But it makes the fish intolerant of storage and transportation.
- Next
Eating yellow croaker in summer is the most nutritious
Fish is also seasonal. Professor Wang Cunxin, a fish expert from the Institute of Oceanography of the Chinese Academy of Sciences, suggested that fish such as yellow croaker near spawning season are the first choice in summer. At present, it is the spawning season of big yellow croaker, small yellow croaker, mackerel, Spanish mackerel, salmon and turbot, so summer is the best time to eat these kinds of fish. Professor Wang explained that different fish have different spawning periods and are distributed in different seasons. Fish in the near spawning period, the accumulation of a lot of fat and nutrients in the body, the body fat and firm, so the taste of meat is the most delicious, eat up
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