【Sichuan】Cold crucian carp

Overview

Patchouli is a high-calcium and high-carotene food. Patchouli has bactericidal properties and has the effect of strengthening the spleen and replenishing qi. Patchouli itself is an aromatic plant. When eaten with crucian carp, its aroma can not only remove the fishy smell of the fish itself, but also increase the calcium content. I remember when I was a child, my grandfather loved fishing and would often bring home crucian carp. My grandmother liked to use crucian carp to make soup or salad, which was delicious.

Tags

• cold dishes
• home cooking
• crucian carp
• patchouli
• red pepper
• steamed fish with soy sauce
• ginger
• green onions
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash two pieces of crucian carp, remove the internal organs, scales and gills

   

2. 2 Pick the tips of Patchouli and wash them

   

3. 3 Cut some flowers into the crucian carp to taste, apply salt on it, put it on a plate, spread ginger shreds on the bottom of the plate, put some ginger shreds in the fish belly, seal it with plastic wrap, poke a few small holes, and put it on the steamer

   

4. 4 Steam over high heat for 8 minutes and simmer for two minutes

   

5. 5 Leave some ginger chopped and small peppers cut into rings

   

6. 6 Slice green onion into flowers, mince Patchouli

   

7. 7 After steaming, remove the plastic wrap and pour away the steamed water

   

8. 8 Sprinkle ginger rice over the body, sprinkle with red pepper rings, and sprinkle with green onions

   

9. 9 Add the chopped green onions and patchouli, and top with steamed fish soy sauce

   

10. 10 Heat vegetable oil and pour it on