Bad fish, with a complete fish body, soft meat, rotten bones like mud, fat but not greasy, salty and fragrant, no need to spit out the thorns in one bite, no longer have to worry about the fish bones stuck in the throat, especially suitable for the elderly and children who supplement calcium in winter.
A few days ago, I met a person selling wild crucian carp in the market, they were fishing for crucian carp by themselves, there were a lot of live crucian carp in a bucket, the only thing that was very fresh was that the size was different, they asked for a few catties, they cleaned it up, took it home and cleaned it again, and marinated it for two or three hours with cooking wine, peppercorns, green onions, ginger, and salt.
Try to dry the pickled crucian carp so that the fish body is not too moist, so as not to splash oil during the frying process, and you can also use a kitchen napkin to absorb the water of the fish. Pour oil into the hot pan, don't pour too much oil, so as not to waste oil, put the marinated fish into the oil pan at a hot temperature, put some salt in the oil pan to prevent the fish from sticking to the pan, and you can also smear a layer of salt on the surface of the fish body, so that the fish fillets will not stick to the pan. The fish is fried until golden brown on both sides, and the fish is fried and fished out and put on a plate for later use.
The pressure cooker used in my house to stew the bad fish, the pressure cooker is trouble-free, the gas stove can also stew the bad fish, you need to take care of it from time to time, the stewed bad fish can not leave the person for more than three hours, now use the pressure cooker to save trouble, set an hour to automatically turn off the fire.
The bottom of the pressure cooker is covered with a layer of cabbage leaves, the bottom of the pot is laid with kelp in the past, the bad fish out of the pot kelp is more delicious, the kelp is soft and rotten, the taste is fresh and fragrant, now do not eat kelp with cabbage instead of kelp, the purpose is to prevent the bottom of the pot from sticking. Spread the cabbage and put the fried crucian carp into the pressure cooker, pour the green onion, ginger, salt, star anise, hawthorn, light soy sauce, and vinegar into the pot, add an appropriate amount of water, don't hide the crucian carp, the water is not too much, and the pressure cooker does not lose moisture. Cover the pot and press for an hour.
After an hour, simmer for half an hour, when the time comes to open the lid to see the results, the fragrance of the bad fish comes to the face, the fish body is complete, taste a bite of crispy bones and rotten meat, no longer afraid of the small spines of crucian carp, meat and spines together to eat the best food to supplement calcium**.
If you love fish and are afraid of too many spines, you can try this bad fish.