Black carp in fire

The method of mixing black carp with Lees by fire:

Raw materials used for making black carp with huojiazao

1 middle segment of black carp, 600g, 45g ham, 160g Xiangzao, 2 whole onions, 3 ginger slices, 75g yellow rice wine, 20g salt and a little MSG

The procedure of making black carp with fire lees is as follows:

1. Use a whole black carp to kill it, clean it, wash it, split everything in two, leave a middle section of 600g, and evenly spread about 10 inclined seams on the front with an inclined knife. Each inclined seam can't be penetrated, and then spread salt and marinate it for half an hour; mix it with fragrant lees and wine, and put the fish in the lees for about three hours to make it tasty. Then take it out and wash it in cold water.

2. Cut ham into 10 pieces of 2-inch-long slices, insert one piece into each slit of the fish, put it in a long plate, add onion, ginger, salt and monosodium glutamate, steam for about 10 to 15 minutes, remove onion and ginger. If you like to eat onion and ginger, you can put a little onion and ginger on it, and then pour a little cooked lard on it.

The characteristics of black carp were as follows

It tastes fresh and tender, suitable for spring and winter.

Black carp in fire

Use a whole black carp to kill, clean, wash, split everything in two, leave a middle section of 600g weight, and evenly cover the front with a slanting knife into about 10 slanting seams, each slanting seam can not be covered, and then spread salt to marinate for half an hour; mix with fragrant lees and wine, and put the fish into lees for about three hours to make it tasty. Then take it out and wash it in cold water.

essential information

The name of the recipe: black carp

Shanghai Cuisine

It is suitable for spring and winter. (Shanghai Cuisine)

Raw materials

Middle segment of black carp (1 segment, 600g), ham (45g), Xiangzao (160g), whole scallion (2 pieces), ginger (3 pieces), yellow rice wine (75g), salt (20g), monosodium glutamate (a little)

Production process

2、 Cut the ham into 10 pieces of 2-inch-long thin slices. Insert one piece into each inclined seam of the fish. Put it in a long plate, add green onion, ginger, salt and monosodium glutamate. Steam for about 10 to 15 minutes. Remove the green onion and ginger. If you like to eat green onion and ginger, put a little green onion and ginger on it, and then pour a little cooked lard.

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