What’s the most delicious way to eat a lot of small crucian carp caught in the wild?

Crucian carp is a very important freshwater economic fish. In addition to farming, it grows fast and has strong adaptability and reproductive capabilities. As long as the water is not polluted, there are still a lot of wild crucian carps, like in my hometown. In Xinyang, crucian carp is one of the most common fish. Whether you catch it with a net, touch it in the water, or fish like the questioner, one of the most important targets is crucian carp. I remember when I was a child, many ponds were affected by drainage irrigation and evaporation in summer. When the water in the reservoir becomes shallow, we will fish with our hands in the shallow water near the shore. The most we catch are crucian carp that get through the mud, and we have endless fun.

Crucian carp is rich in nutrients, has tender meat and delicious soup. The disadvantage is that it has many spines, especially small crucian carp. Crucian carp is high in protein and low in fat, and contains a large amount of calcium, phosphorus, iron and other minerals. It has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma, and diabetes. It is also a good product for pregnant women to promote lactation.

Crucian carp is one of the most delicious freshwater fishes. Large crucian carp can be stewed or braised. Since small crucian carp has many and small spines, it is usually fried or made into dried fish. I have two articles The article specifically introduces the specific methods of using small crucian carp to make dried fish and frying small river fish. Interested friends can check it out, but in fact, small crucian carp can also be used to stew soup. The stewed soup is extremely delicious and very delicious. It’s delicious to drink directly, soaked in rice, cakes, or made into fish soup noodles and fish soup noodles. I’ll introduce it in detail below. Product name: Wild crucian carp soup

Ingredients: Wild crucian carp Accessories: ginger, shallots, coriander, garlic, cooking wine, salt, edible oil Specific methods

1. Make live wild crucian carp Slaughter the crucian carp, remove the scales, gills and internal organs, clean it, drain it, add a small amount of cooking wine and salt and marinate it for about 5 minutes;

2. Peel and chop the ginger and garlic, wash the shallots and coriander Clean and cut into sections for later use;

3. Heat oil in a pan, sauté garlic and ginger until fragrant, then move to the edge of the pan, add crucian carp to the pan, fry both sides over low heat, add water, and then add an appropriate amount of cooking wine, cover the pot, bring to a boil over medium heat, then reduce to low heat and simmer for about 20 minutes, add an appropriate amount of salt to taste, add coriander and spring onions and simmer for another minute and it's delicious.

Use a strainer to filter the fish soup to get a milky white, extremely delicious wild crucian carp soup, whether you drink it directly, make it with rice, make cakes or make fish soup noodles and fish soup powder. The soup is thick, fragrant and extremely delicious. Tips

1. Crucian carp should be fresh and slaughtered and cleaned;

2. Fry it before stewing to make the fish soup whiter;

3 . Stew slowly over low heat, and use ginger and cooking wine to remove the fishy smell;

4. The fish bones should be filtered and the fish meat can be eaten, but the taste will be slightly worse.

Wash it, coat it in a little egg liquid and starch, and fry it! Then it’s time to drink! But remember to marinate it in advance, use a little more salt, and spray less vinegar after it’s out of the pot!

There should be no more than one or two crucian carp in the picture. This is the crucian carp that I personally think is most suitable for frying.

Wash the crucian carp, then marinate it with a little salt and cooking wine for 30 minutes, and then fry it directly on low heat. I personally like a crispier texture, so I will take it out and fry it again, like this The fried crucian carp is the most fragrant and delicious!

If you have a strong taste, you can dip it in vinegar + chili, or you can add a little barbecue seasoning. It is definitely the best choice to accompany wine!

1. Deep-fried, crispy and fragrant

1. Wash and remove the head. For small crucian carp, cleaning the head is a bit troublesome;

2. Drain the water Sprinkle some salt and let it sit for ten minutes;

3. Add oil after cooking, not too little. I usually put 1/2 of the fish body into it. Don’t wait until the oil smokes, then put in the appropriate amount. salt, and then slowly add the small crucian carp, sliding the pan continuously to avoid sticking to the pan. After the fish is formed, turn it over and continue;

4. Place on a plate and continue to add the remaining crucian carp. After everything is fried, you can add some cumin powder or chili powder according to your taste.

In addition, if the crucian carp is slightly larger, you can add a little more oil, instead of frying it, fry it, so that the fish meat will be more tender.

2. Braised in braised sauce, fresh and thick

1. Same as above, washed, but having said that, crucian carp is generally slightly larger when braised in braised sauce;

2. Remove from the pot Pour in the oil. When the oil temperature is 80%, add the chopped green onion, ginger, and pepper segments. When fragrant, add the crucian carp and lightly fry both sides to prevent the fish from loosening. If you like Sichuan peppercorns, you can add Sichuan peppercorns;

3. Pour in a small amount of white wine or cooking wine, and then a small amount of dark soy sauce for coloring;

4. Pour in an appropriate amount of boiling water to cover the crucian carp, cover the pot and simmer After ten minutes, add garlic cloves and peppers, and turn them over (you can add rock sugar for freshness);

5. Add an appropriate amount of salt, and when the juice is reduced to half, sprinkle in green onions and coriander. Remove from pot and plate.

Tips: Do not add water during the whole process. You can add beer for a richer taste. In addition, the fish cooked in the ground pot tastes even more delicious.

3. Dry-roasted small crucian carp, fresh and fragrant

1. Wash and fry until both sides are yellow, put on a plate and set aside;

2. Follow the above braised method and do it again in order;

3. The braised crucian carp with rich flavor tastes crispy. If you want it to be crispier, fry it more brown. Because he likes wild fishing, crucian carp is the target fish and he catches a lot. The child likes to eat fish very much, but he gets tired of it after eating it, so he learned the above cooking methods. If you catch carp and you still dislike the earthy smell, it is recommended to follow the third cooking method, try it, and keep it delicious, haha. Of course, there are several other methods, such as crucian carp tofu, fresh stir-fried, etc. Due to space limitations, if you, fishing friends, still want to know, please leave a message or private message, pay attention, and goodbye.

Every time I catch small crucian carp, these small fish are usually used to make soup or deep-fried. They are very delicious.

1. Fried

Ingredients : Fish, flour, cooking wine, salt, five-spice powder

Production method: Clean the fish, put it into a basin, add shredded ginger, salt and five-spice powder and grind it for half an hour. Stir evenly while marinating, and then pour the flour into it. Put it in a basin, stir, wait until the fish is covered with flour, then put it in the oil pan and fry it. When the oil temperature is 60%, you can put it in the pan. Fry until golden brown, take it out, let it cool, then pour it into the pan and fry it again. It's crispier this way, and it's very satisfying to eat fried fish when fishing in the river.

Second, make soup

First clean the crucian carp, and the scales can be No need to scrape it off, then put lard in the pot and fry until both sides are golden brown, then add an appropriate amount of warm water, then put the ginger and garlic into the pot, simmer over high heat for half an hour, wait until the color turns milky white, and then serve it out After drinking it, you can also add some green onions or pepper. This method is the most nutritious for pregnant women and children.

If it is too young, it is best to let it go. If the size is about 50 grams, I personally think the roasted small crucian carp is the best. When cooking, put some cut fried tofu, more soup, less soy sauce, don't use dark soy sauce, use light soy sauce, don't put too much vinegar, add some sugar to enhance the freshness. After cooking, wait for it to cool down before eating it (it tastes better than hot food, and the texture is more delicious). It is best to eat it after the soup is jelly-like. In summer, you can put it in the refrigerator to freeze. The cooking process is basically the same as braised.

If the amount of wild-caught small crucian carp is not very small, I usually eat it with sauce. I believe there are also small white strips with the small crucian carp! If it's less, just give it to the uncle next to you on the spot.

Let me talk about my approach, it is very simple. Sauced crucian carp and small white strips

Clean up the fish, add cooking wine, onions, ginger and garlic and marinate for 20 minutes. Add more oil to the pot, similar to fried sauce. Fry the fish first until almost done. If it is just crispy, add soybean paste, fry it until it is cooked, add some water, simmer for a while, take it out of the pan, and use it as a meal.

Fried Xiaobai Tiao

If there is no small crucian carp, just Xiaobai Tiao. I may also choose fried Xiaobai Tiao, fried and crispy, and drank.

Clean it up, add cooking wine, onions, ginger, garlic, salt, pepper powder, and sugar to marinate, then pat some flour and starch into a 1:1 mixture, and fry until golden, then you can take it out. ,have eaten.

I am really afraid of the fishy smell of this kind of small river fish, so even if it has a strong taste, I don’t like trouble, so I just do it and it feels good.

Last summer I went fishing in the wild. There were only a few small crucian carp, and the small white strip weighed 3 pounds. My wrists were not tired from lifting the pole. .

The river here is not small, and there are definitely big fish. However, I am a pure amateur. Just for fun, the biggest ones I catch are only seven or eight taels, and there are only a handful of them. There are endless small white stripes and small crucian carp.

Use it to fry and drink, or to make soup.

It is best to make soup

How to make small crucian carp delicious, or in other words, what are the good ways to eat small crucian carp? Today I take the opportunity to tell you how I usually operate it! I usually do it in two ways, and I will describe them to you below.

The first method is frying. For small fish caught in the wild, first pinch the head and squeeze out the internal organs to clean them. There is no need to clean up the fish scales, just take them with you. Drain the water, then marinate with onion, ginger, garlic, cooking wine and a little salt for 20-30 minutes!

Heat the oil in a pot. When the oil temperature is 50-60% hot, you can put them in the pot. Do not turn them when they are just put in the pot. Wait until the oil floats before turning them over. Continue frying until the oil splash is reduced and the fish body turns slightly brown, then you can take it out. If there is a lot of fish, add it to the pot several times. Once they are all fried, take them to a ventilated place, or use a fan or something to blow them over to cool them down as quickly as possible. After it cools down, we will fry it again. The oil temperature at this time should be higher, 80% hot is enough. You can put all the fish that has been cooled into it. You need to stir it frequently. The oil temperature is high, so be careful not to burn yourself. Don't fry the fish until it's burnt. Re-frying usually only takes 1-2 minutes. What we require is that the first time it is fried and the second time it is cokeed. Sprinkle the squeezed fish with some cumin or chili powder and serve. It’s great as a snack or as a drink!

The second way to eat it is called bad fish in Henan, and it is also found in Shandong. I forgot the name, but the methods are not much different. Still follow the first step of the first approach. Fry them first. Then start preparing the ingredients, put vinegar, sugar (or honey), fennel, dried chili, bay leaves, etc. into a basin and stir for a while. Let the sugar dissolve. Boil water in a pot, put the ingredients we prepared into the pot and bring to a boil! Also prepare shallots, if not use scallions, lay them out one by one on the bottom of the pressure cooker, put all the fried fish on top of the onions, just don't let the fish directly touch the bottom of the pot. The next step is to pour all the boiled water into the pressure cooker, making sure that the fish is covered with it. If the sauce is not enough, add water until the soup in the pot is equal to the fish. Press the lid tightly and turn on the power and start cooking. The time is set at 2-3 hours. When the time is up, the fish is ready! You can eat the bad fish while it’s hot, but it’s even more delicious when it’s cooled! There are three key points here, vinegar, sugar, and green onions! Don't let go any less. If these three are in place, the fish bones will not cause us trouble in eating fish and can be chewed and swallowed. It’s so delicious that there’s not even a crumb left!