Hibiscus crucian carp belongs to the Hunan cuisine, which is characterized by fresh and tender taste and melts in the mouth. The ingredients of Hunan's traditional famous dish are 2 750g crucian carp, 0.5g pepper, 5 egg whites, 25g green onions, and 15g cooked lean ham. grams, 15 grams of ginger, 50 grams of Shaoxing wine, 250 grams of chicken broth, 5 grams of refined salt, 15 grams of chicken fat, 2 grams of MSG. Production process 1. Remove the scales, gills, and internal organs of the crucian carp, wash it, and cut off the head and body of the crucian carp diagonally. Put the tail into the plate together with the fish body, add Shaoxing wine and chopped green onion and ginger, steam it in a basket for 10 minutes, take it out, keep the head, tail and original soup intact, and use a knife to remove the fish meat. 2. Beat the egg whites, add fish, chicken soup, fish stock, add refined salt, monosodium glutamate, and pepper and mix well. Put half into a soup bowl, steam until half cooked, take it out, pour the other half on top, and steam. When cooked, it is hibiscus crucian carp. At the same time, steam the fish head and tail. 3. Take out the hibiscus crucian carp and fish head and tail, place the two ends of the hibiscus crucian carp on the head and tail respectively, form a fish shape, sprinkle with minced ham, chopped green onion, and pour in chicken oil and serve. Note: crucian carp should not be steamed for a long time. The time limit is 10 minutes. If the steaming time is too long, the meat will be dead and soft, difficult to separate, and the freshness will be lost. Name of the dish: Ginger, orange and pepper fish soup. Cuisine to which it belongs. All features: Warm the stomach and dispel cold. It is suitable for symptoms such as stomach cold pain, weakness, loss of appetite, indigestion, and roundworm abdominal pain. Ingredients: 30 grams of ginger, 10 grams of orange peel, 3 grams of pepper, 1 fresh crucian carp (250 grams), and appropriate amount of salt. Source: "Food Medicine Heart Mirror" Production process 1. Remove the scales of fresh crucian carp, remove the internal organs by laparotomy and wash. 2. Wash the ginger, slice it into slices, put it into a gauze bag with orange peel and peppercorns, wrap it up and stuff it into the belly of the fish, add an appropriate amount of water, and simmer over low heat. Usage: When eating, remove the medicine bag in the abdomen, add a little salt, and eat it alone.