Carp in Hibiscus Sauce Sort of Cuisine Xiang Cuisine Xiang Cuisine is a local flavor dish with a long history in China. Xiangxi cuisine is good at fragrant, sour and spicy, with a strong flavor of the mountainous countryside. Hunan cuisine has a long history, as early as the Han Dynasty has formed a cuisine, cooking skills have been quite high level. Hunan is located in the south-central region of China, with warm climate, abundant rainfall and favorable natural conditions. The western part of Hunan is mountainous, producing bamboo shoots, mushrooms and mountain treasures; the southeastern part of Hunan is a hilly area and basin, with well-developed domestic animal husbandry and fishery; the northern part of Hunan is the famous Dongting Lake Plain, known as the "land of fish and rice". In the Records of the Grand Historian, it is written that "the land is rich in food, and there is no famine". Cuisine features 1, crucian carp is a small widely adapted fish, in addition to the Tibetan Plateau, widely distributed in the country's various bodies of water, preferring to perch in the shallow grassy rivers and lakes. The growth rate is different in different areas. The crucian carp in the middle and lower reaches of the Yangtze River is generally around 250 grams, and the larger ones can reach 1250 grams. Carp is produced in all seasons, with the best meat quality in spring and winter. 2, Dongting Lake area is rich in crucian carp, fat and rich, shaped like a purse, tender texture, sweet and fresh, is the best of the fish. This dish is to purse crucian carp as the main ingredient, with egg white with steam, taste tender, drop mouth that is dissolved, is a traditional dish in Hunan. Ingredients Main Ingredients: crucian carp 750 grams Accessories: egg white 50 grams ham 15 grams Seasonings: pepper 1 gram 20 grams of green onions ginger 15 grams of yellow wine 50 grams of salt 5 grams of chicken oil 15 grams of monosodium glutamate 2 grams of each appropriate amount [1] Preparation Steps 1, crucian carp scales, gills, giblets, wash, slant cut down the crucian carp head and tail, and the body of the fish with the plate, plus wine and pat broken green onions and ginger, steamed for 10 minutes to take out the head and tail and original soup does not move, with a small knife, the head and tail and The original soup does not move, with a knife to pick off the fish. 2, the egg white beaten, put 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 poured on the top, steamed, that is, for the hibiscus crucian carp, at the same time, the head of the fish, fish tail steamed. 3, the hibiscus crucian carp and fish head and tail removed, head and tail were placed on the two ends of the hibiscus crucian carp, put together a fish shape, sprinkled with chopped ham, scallions, dripping chicken oil that is completed. Precautions The crucian carp can not be steamed for a long time, to the extent of 10 minutes, steaming time is too long, the meat is dead, spiny and soft, not easy to separate, the fresh flavor is lost. Nutritional value of crucian carp crucian carp has the benefit of gas and spleen, eliminating wet stomach yin, diuretic swelling, clearing heat and detoxification functions, and has the effect of lowering cholesterol; crucian carp can be used for the treatment of mouth sores, ascites, watery breasts, etc., eating crucian carp can prevent and control hypertension, arteriosclerosis, coronary heart disease, very suitable for obese people to eat.