The hibiscus crucian carp is a traditional Hunan dish, Dongting Lake area abounds in lotus bag crucian carp, fat and rich, shaped like a lotus bag, the texture is tender, sweet and fresh, is the top of the fish. This dish is to purse crucian carp as the main ingredient, with egg white with steam, tender flavor, mouth that is dissolved.

Hibiscus crucian carp ingredients for 2 people

Main ingredients; crucian carp 750 grams, 400 grams of egg white, 15 grams of ham.

Accessories; 1 gram of pepper, 25 grams of green onion, 15 grams of ginger, 50 grams of white wine, 5 grams of salt, 15 grams of chicken oil, 2 grams of monosodium glutamate.

Hibiscus crucian carp practice

Step 1, crucian carp to remove scales, gills, viscera, wash, cut down the head and tail of crucian carp diagonally, with the body of the fish into the plate,

add shaoxing wine and pat broken onion and ginger, on the cage steamed for 10 minutes to take out, the head and tail and the original broth does not move, with a knife to pick off the fish meat.　　

Step 2, the egg white beaten, into the fish, chicken broth, fish broth, add refined salt, monosodium glutamate, pepper, stir, half of the bowl into the soup, steam until half-cooked and remove, the other half of the pouring on top of the, steamed, that is, for the hibiscus crucian carp, at the same time, the head of the fish, the tail of the fish steamed.　

Step 3, the hibiscus crucian carp and fish head and tail out, head and tail were placed on the hibiscus crucian carp on both sides, put together a fish shape, sprinkled with ham, green onions, dripping chicken oil that is into

Note; crucian carp can not be steamed for a long time, to the extent of 10 minutes, the steam time is too long, the meat is dead, thorns are soft and not easy to separate, the freshness of the taste is lost.