Crucian carp, peas and pickles in pot

Overview

Crucian carp in pot with pickled vegetables is a Hakka dish. The fresh and sweet taste of crucian carp penetrates into the pickled vegetables. The pickled vegetables are particularly delicious. When paired with seasonal peas or shredded radish, the soup is fresh, sweet and delicious. Crucian carp has small and numerous fish bones. You can wrap it in a gauze bag and put it in a pot to simmer. The fresh soup will dissolve into the ingredients, and the fish bones and residue can be picked up and discarded~~~ There are vegetables and soups galore!

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• winter recipes
• dinner
• chicken powder
• coriander
• crucian carp
• oil
• onions
• peas
• pickles
• rice wine
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Remove the gills of crucian carp, clean the belly of the fish, scrape off the black membrane inside the belly of the fish, make a cut from the head to the body, take out the white fishing line, wash and drain

   

3. 3 Soak the pickles for a while and wash them

   

4. 4 Wash the peas and drain

   

5. 5 Process everything, wash and cut the green onions into sections

   

6. 6 Start both burners at the same time and boil about 3 bowls of water in the casserole

   

7. 7 Heat a pan here, add an appropriate amount of oil, put in the crucian carp and fry over medium heat until both sides are brown

   

8. 8 Pick up and put into a casserole

   

9. 9 Continue to fry peas

   

10. 10 Add ginger slices, green onions and stir-fry for a while

    

11. 11 Pour in the pickles

    

12. 12 Stir-fry over high heat for about 3 minutes

    

13. 13 Shovel it into a casserole and pour a little white wine

    

14. 14 Cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 30 minutes

    

15. 15 Add salt, chicken powder and pepper

    

16. 16 Sprinkle with coriander and serve