Cold crucian carp

Overview

Cold crucian carp. Everyone knows the nutritional value of crucian carp, a very popular dish in the past two years. Cooked in this way, the tenderness of the fish is maintained. Home-cooked meals and entertaining guests are both of high quality.

Tags

• cold dishes
• home cooking
• summer recipes
• lunch
• students
• blended oil
• celery
• chives
• cooking wine
• crucian carp
• green onions
• light soy sauce
• pickled ginger
• pickled pepper
• sesame oil
• star anise
• vine pepper oil
• vinegar

Ingredients

Steps

1. 1 Clean the fresh crucian carp and cut the front and back. Rub the cooking wine, salt and a little vinegar on the fish. Remove the fishy smell

   

2. 2 Chop all ingredients, celery leaves, pickled peppers and dice. Soak ginger and green onions. Cut green onion into thin strips -

   

3. 3 Cut the leeks into thin pieces and set aside

   

4. 4 Stuff the marinated fish belly with ingredients. The remaining spare

   

5. 5 Bring a pot of water to a boil, put the fish in the steamer and steam for seven minutes. Turn off the heat and simmer for a few minutes. According to my experience, the fish is just cooked but not rotten.

   

6. 6 When the mermaid is free, take a mixing bowl. For fish, the original taste must be maintained, so the ingredients are very simple. I used light soy sauce. Oyster sauce, sesame oil. And a little bit of cane pepper oil. This is adjusted according to personal taste

   

7. 7 Pour this seasoning evenly over the steamed fish.

   

8. 8 Sprinkle the fish with leeks, chopped green onions and celery leaves

   

9. 9 Pour the blended oil into the pot and stir-fry the ingredients

   

10. 10 Put the fried seasoning. Delicious cold crucian carp poured over the fish while it's still hot