500 grams of crucian carp, 50 grams of shiitake mushrooms, 25 grams of winter bamboo shoots, 25 grams of cooked ham, appropriate amounts of onions, ginger, Shaoxing wine, lard, chicken powder, and salt.
Cooking method
1. Clean the crucian carp, wash it and drain it. Use a knife to score fine lines on both sides of the fish. Marinate the fish with Shaoxing wine and a little salt for a while. ; Cut the green onions into sections, slice the ginger, and slice the mushrooms, ham, and winter bamboo shoots.
2. Put the crucian carp in a soup basin, add mushrooms, bamboo shoot slices, ham slices, lard, green onions, and ginger, pour in the soup mixed with chicken powder, and steam over high heat for half an hour. Take it out and remove the onions and ginger.
This dish is called clear stew. It actually uses steaming and can also be made in a microwave oven.
Preparation method two editor
Ingredients preparation
Main ingredients: 2 crucian carp, 500 grams of white radish.
Accessories: appropriate amount of peanut oil, 2 teaspoons of salt, 1 teaspoon of sugar, 15 grams of ginger, appropriate amount of coriander. [1]
Cooking method
1. Kill the crucian carp, wash it and drain the water. If you like to eat the roe, wash it and fry it for a while before adding it to the soup. .
2. Wash the coriander and ginger, and slice the ginger into slices.
3. Cut the white radish into shreds.
4. Heat the pot, add oil, and fry the fish.
5. If one side is fried well, turn over to the other side and add a piece of fish roe and fry until fragrant. [1]
6. Then pour in an appropriate amount of boiling water. Note that it must be boiling water, otherwise the soup will not be milky white after a while.
7. When the soup turns milky white, add shredded radish and continue cooking.
8. When the shredded radish is soft, add an appropriate amount of salt. If you like pepper, you can add a little pepper to enhance the flavor. If you don't like it, just ignore it.
Cooking Tips
1. If you want the soup to be milky white, firstly, it must be boiling water when adding water, and the fish must be fried until fragrant before adding water;
2. Another way is to put a little lard into the soup, so that the soup will be milky white.
① Remove the scales and belly of the crucian carp, wash it and fry it in a little salad oil until it is slightly yellow, add Shaoxing wine, ginger slices, and appropriate amount of water and bring to a boil
Photos of the special stewed crucian carp
Photos of Special Stewed Crucian Carp (20 photos)
Start.
② Wash and cut the Chinese cabbage into cubes, cut the tofu into cubes, and put them into a vessel. Put ① together with the soup into the vessel.
③Put bamboo shoot slices, Jinhua ham slices, and black fungus on top of the fish, heat over medium heat for 20 minutes, then add a little salt and pepper to taste, and it is ready to eat.
3 river crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu, and 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of soaked red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine.
Preparation method
Crucitan carp soup
Crucitic carp soup (2 photos)
1. Cut magnolia slices into diamond shapes, boxed tofu, 1 Divide into seven, fresh mushrooms into two, wash and put into casserole for later use.
2. Slice ginger and garlic, green onion, and soaked red pepper into "horse ear" shapes.
3. Remove the scales, gills and internal organs of the river crucian carp, fry it in oil until golden brown on both sides and take it out.
4. Put the wok on high heat, heat the oil, add ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant. Add white soup, add river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove all the foam, pour into the pot, and serve.
Douban crucian carp
Food Ingredients
2 live crucian carp or 1 mandarin fish (about 600 grams), 30 grams minced garlic, 50 grams chopped green onion , 10 grams each of minced ginger, soy sauce, sugar and vinegar, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed)
Preparation method
1. Wash the fish, cut two knives on each side of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly.
2. Heat the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and serve Put into plate.
3. Put the original pot on a high fire, thicken the sauce with wet starch, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp or mandarin fish must be used as raw material.
The marinade should be thick during cooking so that the fish can stick to the marinade evenly and become flavorful.
Food Characteristics
The color is red and bright, the meat is tender, the taste is fresh and strong, slightly sweet and sour.