Crucian carp don't just cook soup, but teach you a Sichuan-style cold dish, which is delicious and tender, and is better than boiled fish.

In the past, we used to describe a lot of crucian carp. Carassius auratus is a very fertile freshwater fish. However, in the face of China's foodies, crucian carp has become a delicacy on our table. Crucian carp is rich in nutrients, such as protein, fat, sugar, inorganic salts, vitamin A, vitamin B, nicotinic acid and so on. The protein contained in crucian carp is of high quality, and the amino acids are comprehensive and easy to digest and absorb. Crucian carp is also rich in trace elements, especially calcium, phosphorus, potassium and magnesium. There are many ways to cook crucian carp, such as frying, roasting and steaming, especially crucian carp soup, which is delicious and nutritious and deeply loved by the people. Today, we use crucian carp to make a delicious one. We don't fry it, bake it or cook soup. The fish is delicious and tender, and there is not enough food on a big plate. This is the Sichuan-style cold crucian carp. From the ingredients to the production process, I will tell you the detailed steps, and collect the favorite ones as soon as possible: Step 1: Prepare a large strip of fresh crucian carp, 500-800 grams of crucian carp, and make the cold crucian carp not too small. Remove scales and viscera from crucian carp and clean it. Then put flower knives on both sides of the fish to facilitate the taste.

Then put the fish in a pot, add salt, spread it evenly on both sides by hand, add cooking wine to remove the fishy smell, apply it again, add some green onions and ginger slices, and marinate for ten minutes to make the crucian carp fully tasty. 10 minutes later, prepare a big plate, put green onions at the bottom of the plate,

Put the pickled crucian carp on a plate, put some old ginger slices on the fish, pour in some cooking wine, add a little lard, put it in a steamer, cover it and steam for 10 minute.

Step 2: While steaming the fish, we prepare some ingredients: chopped red millet, chopped green millet, chopped ginger, chopped garlic, and then put them in a bowl for later use. Chop shallots into chopped green onion, heat the oil in a hot pan, heat the oil at an oil temperature, add a few dried green peppers, stir-fry until fragrant, and then add millet, ginger and garlic to stir-fry until fragrant.

Stir-fry, add lobster sauce, stir-fry until fragrant, and pour into a bowl for later use.

Pour in three spoonfuls of soy sauce, one spoonful of balsamic vinegar, a little sesame oil, chicken essence and white sugar, stir well, and add a little white sesame seeds.

Step 3: After 10 minutes, the crucian carp is steamed, put the fish in a plate and pour the seasoning.

It's best to sprinkle with chopped green onion. This delicious Sichuan-style cold crucian carp is ready, delicious, tender and delicious.