Carassius auratus in cold sauce

Carassius auratus in cold sauce

Introduction:

"Cold crucian carp, less oil, less fat, healthy and delicious."

Production steps:

Step 1: raw material drawing

Step 2: spread the onion and ginger on the bottom of the steaming basin

Step 3: marinate crucian carp with cooking wine and salt for 10 minutes, then spread animal oil (I use lard) on the body and belly of the fish, and then put some onion and ginger into the belly of the fish

Step 4: add water to the steamer and bring to a boil, then steam the crucian carp over high heat for 7 minutes, turn off the heat and simmer for 7 minutes without opening the lid

Step 5: heat the frying pan and add some pepper.

Step 6: pour oil on the diced green and red pepper, ginger and onion

Step 7: add soy sauce, sesame oil and chicken essence to the ingredients and stir well

Step 8: steam the fish out of the pot and put it on a plate. Sprinkle with seasoning.

Materials required:

Crucian carp: Three

Green pepper: half

Red pepper: half

Green onion: one

Ginger: how many pieces

Soy sauce: moderate

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Vegetable oil: right amount

Animal oil: right amount

Cooking wine: moderate

Note: 1. If you like to eat spicy friends, you can change red pepper into Chaotian pepper or small red pepper. 2. If the fish is large, the time of steaming fish can be increased appropriately. But the time should not be too long, otherwise the fish will not be fresh and tender.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh