The steamed red carp is a traditional Han Chinese dish in Wuyuan, Jiangxi Province (formerly Huizhou), which belongs to Hui cuisine. This dish is bright red color, tender meat, fresh and slightly sweet, attractive appetite. Because of the red carp back wide, head small, tail short, belly fat, standing on the table, like a red purse, so called "purse red carp".

Materials

Main ingredient: 1,000 grams of carp mushrooms

Accessories: 25 grams of (fresh)

Seasoning: 25 grams of lard (refined) 10 grams of ginger 10 grams of salt 5 grams of green onions 15 grams of wine 20 grams of each

Making of the dish

1. Remove the scales of the carp, gill digging, and gutting the fish.

1. remove the scales and gills, break the belly and remove the viscera;

2. graze diagonal cuts on both sides of the body of the fish, into the bowl of salt, cooking wine and wipe the body of the fish, marinate for a few moments;

3. mushrooms, remove the tip, clean;

4. onions and ginger, wash, scallions and ginger cut into sections, ginger cut into pieces (pat loose);

5. marinated carps into the plate, mushrooms in the body of the fish, scooped into the cooked lard, put on the scallions, ginger, on the cage on a high-flame steam;

6. steam the carp with a high flame;

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6. steam to about 15 minutes, to the fish eye protruding is cooked, removed from the white onion, ginger pieces that is.

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